Eggs are a breakfast staple for most, and while I love eggs, I don't always want to eat them everyday. Eggs are also a common food allergy and can be problematic for some. Another common issue I see with breakfast is that people tend to skip it because they don't have time or energy to prepare it and they end up with a major blood sugar crash mid-afternoon.

I have found it hard to find breakfast recipes without eggs, so I wanted to share my recipes with you. These recipes are my favorite, quick, nutrition-packed, go-to breakfasts that can be made in less than 5 minutes, with no cooking involved (so no excuses)!! Each recipe contains a perfect balance of carbs, healthy fat and protein.

Gluten-free bread generally contains a lot of inflammatory ingredients and high-carb substitutes, so I use rice cakes as the main carbohydrate in these recipes. Rice cakes can be blah and tasteless on their own, but when you jazz them up with simple ingredients, they are actually really tasty and give you that nice crunch. Here are the 4 variations I eat on a regular rotation:

Avocado Turkey Breakfast Cake (gluten & dairy-free)

Ingredients:

• 1 Lundberg brown rice or wild rice cake

• 1/2 avocado, pitted and smashed (or organic avocado mash)

• 3 slices Applegate Farms organic turkey breast

• everything bagel seasoning

Directions:

• Spread avocado over rice cake and sprinkle with everything bagel seasoning.

• Add slices of turkey on top.

Lox of Crunch (gluten & dairy-free)

Ingredients:

• 1 Lundberg brown rice or wild rice cake

• 2-3 TBSP Miyoko's Creamery organic cashew milk cream cheese

• 1/2 tsp capers

• slice of red onion (thinly sliced)

• wild-caught smoked salmon

• everything bagel seasoning

• fresh dill

Directions:

• Spread cashew milk cream cheese on top of rice cake.

• Sprinkle everything bagel seasoning on top.

• Add capers and red onion.

• Top with smoked salmon.

Creamy Almond Butter Blueberry Cake (gluten-free & vegetarian)

Ingredients:

• 1 Lundberg brown rice or wild rice cake

• 2 TBSP Base Culture maple almond butter

• 1/2 cup Good Culture organic 2% cottage cheese

• 1/8 cup organic wild blueberries, thawed

• organic ground cinnamon

Directions:

• Spread almond butter on top of the rice cake.

• Spoon the cottage cheese on top of the almond butter.

• Top with blueberries and sprinkle with cinnamon.

Crispy Cucumber Hummus (gluten-free & vegan)

Ingredients:

• 1 Lundberg brown rice or wild rice cake

• 4 TBSP organic hummus

• everything bagel seasoning

• 4 slices organic cucumber

• sprinkle of himalayan salt

Directions:

• Spread hummus on top of the rice cake.

• Sprinkle with everything bagel seasoning.

• Top with cucumber slices and sprinkle salt on top.