Since I’m on this two month gluten-free diet trial for my headaches, I’ve had to learn some new ways of eating. I thought today that I’d share my most common breakfast food in the last few weeks. It’s quick, easy, and has lots of variations (and, of course, is gluten-free).
Easy Gluten-Free Breakfast
Instant grits – I used to eat these growing up with just some butter and salt. They’re pretty yummy, but don’t really stick with you through the morning since they’re just carbs.
Grits made with broth – For some more interesting flavor, I make the instant grits with canned chicken or beef broth instead of water along with a little butter. Again, they taste good, but don’t make a complete meal.
Grits and eggs – When I was a kid, my mom would make grits and scrambled eggs then mix them together before serving. I like to make a packet of instant grits (usually with broth – I’ve become spoiled) then mix in one scrambled egg. They’re tasty and add some protein to get your morning going.
Cheesy grits – My mom puts cheddar cheese in grits, but I’ve never been a big fan of that. Instead, I make my grits with chicken broth and grate in some fresh parmesan and then put it back in the microwave for about 30 more seconds.
Cheesy/Veggie grits – For this variation, I add leftover broccoli (although I’m sure you can use any other veggie you can find) to cheesy grits or grits and eggs.
Everything in the fridge grits – I make the grits with broth, then add cut up meat (it’s ham this week), cheese (again, I prefer Parmesan) and whatever veggie is leftover. You can get really creative with this. Anything goes as long as it doesn’t have gluten!
Additional Note: I like to make my grits in the microwave, and usually cook them a little longer than the package says. When I use broth, I’m often using leftover broth from the fridge, so I have to cook the grits even longer. I add the cheese/eggs/meat/whatever after the grits are cooked, and then warm again for thirty seconds or so in the microwave.