Ready to make a delicious gluten-free savory breakfast in 15 minutes? This simple breakfast stir-fry with leftover rice, hot dog sausages, eggs and vegetables is one of the most satisfying and easy breakfast ideas and I promise it won’t disappoint.
So what happened here? What is this masterpiece? WTF is a breakfast stir-fry? And why does it seem like a bunch of things thrown together? Well, because that’s exactly it – a bunch of ingredients thrown into a pan, that magically taste irresistible together. It’s a gluten-free, quick and kid-friendly breakfast recipe that everyone will love!
And my son loved it too. But then again, I can get him to eat bean soup if I put some sausages in it. He tries to work his way around the beans, but they always get him. So my advice sounds pretty similar to that of a lazy “business coach”: NEVER GIVE UP and if you need to sneak in some sausage.
Now, this easy gluten-free breakfast idea is based on leftovers and food that doesn’t need a lot of time to cook. We want things quick, we want them healthy-ish and we want them to taste good.
Enter this amazing breakfast stir-fry based on leftovers. Seriously, I wanted more, but there wasn’t any. But at least I know what I’m making next time we’ve got leftover rice.
Breakfast Stir-Fry Ingredients
The motto for this gluten-free breakfast stir-fry is: use what you’ve got! In my case, we were just finishing off a week of on-the-go picnics (the ones when you’re not prepared and just buy food like bread, pesto, sausages, ham or cheese) and quick dinners involving cooked rice. These are both essential, but here’s a full list:
- Cooked rice. Quinoa will work too, brown rice will work as well, even bulgur. Just make sure they’re cooked.
- Hot dog Sausage. Ham might work as well, try to go for nitrate-free if you can here. They say, it might be better for us. Time will tell.
- Eggs. A must-have breakfast food! It’s also an essential part of this stir-fry recipe!
- Vegetables. Zucchini, cauliflower and garlic. Now the secret to making your picky eater become an eater of these vegetables is to transform them into tiny pieces, so that they blend in with the rice. They actually won’t notice them if you cook them well enough. That picky eater might as well be you.
- Olive oil and some cheese. Now the cheese is optional – as I mentioned we were working with leftovers here and cheese was one of them.
How To Make This Breakfast Stir-Fry
The first rule about making a breakfast stir-fry in the morning is prep ingredients…I just wanted to sound like the guys from Fight Club. There are no rules. But you should start by preparing the ingredients you have.
So, start by washing and chopping up or mincing the vegetables, chopping the hot dog sausages. I chose to grate the cauliflower and zucchini and to mince the garlic.
Heat some olive oil in a skillet that you’d usually use for stir-fries (like nonstick). Then add in the zucchini and the cauliflower and stir at medium high for about 5 minutes.
Add in the garlic and move the vegetables to one side of the pan. Crack the eggs and scramble them on the other side of the pan for about 2-3 minutes.
Throw in the sausage, add the rice and some salt if needed. Stir it well until heated through – about 3-4 minutes, stirring occasionally.
If desired in the last 1-2 minutes, add in some cheese as well as black pepper and salt.
Serve immediately as is or with your favorite sauces!
How To Store
There were no leftovers in my house. But if you do have some or want to make this stir-fry ahead in order to have it as an easy gluten-free breakfast during the next few days – simply adjust the recipe and pack it in an airtight container. Then store it in the fridge. Enjoy within 3 days.
More Easy Savory Breakfast Ideas
Now if you love this simple breakfast stir-fry and want to try more easy savory breakfast ideas, give these a go:
This simple breakfast stir-fry with leftover rice, hot dog sausages, eggs and vegetables is one of the most satisfying and easy breakfast ideas and I promise it won't disappoint.
- 2/3 cup cooked rice
- 2 eggs
- 1/2 cup chopped hotdogs sausages
- 1/2 cup grated zucchini
- 1/3 cup cauliflower, grated
- 2 garlic cloves, minced
- 1 tbsp cheddar cheese, shredded (optional)
- 1 tsp olive oil
- salt and pepper to taste
- Grate the cauliflower and zucchini, to mince the garlic and chop the hot dog sausages
- Heat some olive oil in a skillet that you’d usually use for stir-fries (like nonstick). Then add in the zucchini and the cauliflower and stir at medium-high for about 5 minutes.
- Add in the garlic and move the vegetables to one side of the pan. Crack the eggs and scramble them on the other side of the pan for about 2-3 minutes.
- Throw in the sausage, add the cooked rice and some salt if needed. Stir it well until heated through – about 3-4 minutes, stirring occasionally.
- If desired in the last 1-2 minutes, add in some cheese as well as black pepper and salt.
- Serve immediately as is or with your favorite sauces!
Amount Per Serving: Calories: 480Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 243mgSodium: 1012mgCarbohydrates: 21gFiber: 1gSugar: 3gProtein: 20g
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