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