I’m pretty sure that most of us want to enjoy delicious breakfasts when we travel, but don’t necessarily want to spend all our time cooking and cleaning up. Here are three gluten-free travel options for eggs to go, whether you’re camping or renting a place with a kitchen. All it takes is some prep before you leave.

Egg Rounds

These can be eaten as is or sandwich style with a gluten-free English muffin or gluten-free bread.

Gluten-free Travel Egg Rounds
If you want a fluffier Egg Round as shown above, beat the eggs with an electric hand mixer. If you want a denser Egg Round for sandwiches, mix with a fork.

Ingredients:

  • Eggs
  • Grated cheese (1 T per egg)
  • Salt, pepper, and any other seasonings to taste.
  • Optional add-ins such as cooked meat or sauteed vegetables.

Use only enough fillings to make 1″ thick egg rounds. Don’t make them any thicker as they’ll be hard to reheat all the way through.

I use a sandwich bun pan with 4″ diameter cups to cook the eggs, but you could use custard cups or a muffin tin to cook smaller egg rounds. In general, use one egg for muffin cups, one-and-a-half eggs for custard cups, and two eggs for pans with 4″ diameter cups. Adjust as needed for the amount of fillings you add to maintain that one-inch thickness for optimal reheating.

Pan options for baking Gluten-Free Egg Rounds
Use custard cups or muffin tins for smaller Egg Rounds or a sandwich bun pan with 4″ diameter cups for larger Egg Rounds (pictured above).

Grease pan, pour in eggs, and distribute fillings evenly. Bake at 350 degrees for 15 – 20 min or until set.

Store in a plastic bag or container with sheets of wax paper between layers. Keep refrigerated or in cooler. Heat on stovetop pan on medium low, turning to heat through both sides.

Egg Burritos

A lot of people overlook gluten-free breakfast egg burritos for delicious make-ahead breakfasts when traveling. All you need to do is cook your eggs and favorite fillings, roll them up in a gluten-free tortilla, wrap in foil, and refrigerate or freeze. Reheat on a pan on your camping stove (medium low) or in a 300 degree oven.

Label your gluten-free egg burritos.
I write the fillings on the outside – eggs, cheese, and bacon in this one.

A very quick easy filling is 2 eggs, 1 tablespoon grated cheese, and one slice of cooked bacon crumbled up.

Gluten-free burritos heating on pan for camping.
Turn the burrito on your camp stove while wrapped in foil to heat evenly.
Toufayan gluten-free wraps for egg burritos.
Here’s our preferred store-bought wraps for breakfast burritos.

Scrambled Eggs

Very early on, I got tired of trying to pack cartons of eggs in a cooler and somehow keep them intact while we rummaged around for other food. I came up with this super simple fix – crack the eggs, whisk them up, and put them in a plastic container. I keep plastic bottles and wash them out. After using a bottle for eggs, I rinse it out and throw it in the recycle bin. That saves me from having to thoroughly wash all the raw egg out.

Pack scrambled eggs in a bottle for easy travel with a cooler for camping.
This 18.5 ounce iced tea bottle holds about 10 eggs.

We love eggs for breakfast, especially when we travel. Scrambled eggs in a container make cooler management easier and simplify the cooking process, particularly when camping. The Egg Rounds and Egg Burritos take more prep at home, but they provide a delicious meal with minimal cooking and cleanup on the road.

Wherever you travel, eat well and focus on enjoying yourself! For another gluten-free travel breakfast, try my pancake recipe.

Gluten-free travel - eggs to go.
I had fun with these shots, but I’m pretty sure I don’t have a future as an egg stylist.