For breakfast (or dinner!) these delicious breakfast tacos are gluten and dairy free making sure everyone can get their taco on! With customizable toppings and fillings, the sky is the limit. Whether you have food restrictions or not, these tacos are scrumptious. There’s even a vegan option as well! We recommend starting with at least three tacos and working your way up from there. #onetacoisneverenough
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Why I love breakfast tacos
Well, first off, did you see the word “tacos” in the title? I mean, that says it all. And, then pair it with the most wonderful meal of the day “breakfast” and you have a winning combo in my opinion.
I know many people enjoy breakfast burritos, but finding a gluten-free tortilla that won’t crack when rolled is difficult. These can easily be turned into breakfast burritos (literally just swap out the taco sized tortilla for a burrito sized one) if you prefer, but I’d rather keep it as easy to shop for and find ingredients as I can.
I don’t think we’ve ever actually had these for breakfast, but these are on a constant rotation at my house for a savory “breakfast for dinner” and the kids are ALWAYS excited. I hope you’ll be excited too for this gluten and dairy free breakfast.
How are these breakfast tacos gluten free?
Corn tortillas are key to making these breakfast tacos gluten free. Feel free to use whatever brand and size you prefer. We like Guerrero Corn Tortillas because they are super soft and bendy and don’t break easily.
Everything else–the hash browns, sausage, eggs, guacamole and pico de gallo are usually naturally gluten free. As gluten can hide just about anywhere, make sure you read each and every single label you use just to be sure.
If you don’t need this to be gluten free, feel free to use whatever taco shell you prefer.
How are these dairy free breakfast tacos?
I know, right? How can it be a taco if it isn’t loaded with cheese? The answer: make them so flavorful, you don’t need it. And, if you need that creamy texture on top, load up on guacamole! Really, that’s it.
Of course, you could put on some of your favorite dairy-free cheeses, but I find them expensive and usually lack-luster. I am totally satisfied with these tacos without cheese–and that’s saying something.
Are these breakfast tacos allergy friendly?
Yes they are! Depending on which brands you use, we make ours free of the top allergens. These breakfast tacos are free of: gluten, wheat, dairy, peanut, tree nut, fish and shellfish. And, they can be egg free too! Making these breakfast tacos a whopping top-8-free recipe.
If you can’t have eggs, what can you use?
If you need these breakfast tacos to be egg free because you have an egg allergy like my son, or are vegan there are three options I’d recommend:
- 1. Just omit the eggs, the meat and potatoes and toppings make them plenty filling (add beans if desired instead)
- 2. My son enjoys Follow Your Heart Vegan Scrambled Eggs (does have soy)
- 3. You can use JUST Egg (a liquid vegan egg–I find mine at Walmart)
What hash browns do I use?
We have had no problems with the Great Value brand of southern style hash browns from Walmart. I like that they are squared, instead of shredded so they have more of a bite. Here are their ingredients:
- Potatoes, Onions, Green Bell Peppers, Red Bell Peppers. Contains 2% or less of Dextrose, Sodium Acid Pyrophosphate Added To Maintain Color.
Feel free to use whatever hash browns you like. You could even make homemade hash browns if you prefer.
What meat do I use, and can I make it meatless & vegan?
We’ve used Jimmy Dean regular sausage, as well as Johnsonville, Falls Brand and Great Value. We haven’t had a problem with any of them, as according to their package they’re all pork sausage and spices for the most part. Be sure to find a brand you feel comfortable with.
If you need these to be vegan, there are a decent amount of vegan “meat” crumbles you could use. You could also omit the meat and the potatoes and vegan eggs would be filling too! You could always add beans if you need more texture as well.
What toppings do we use on our breakfast tacos?
I like to keep it simple with some fresh pico de gallo (I buy mine pre-made at the store to save time) and guacamole. Use whatever brands you feel safe with.
Do I have other gluten and dairy free breakfasts?
Everything we eat has to be gluten and dairy free because of my son’s food allergies, so we have quite a few gluten and dairy free breakfast recipes. Here are some of our favorites, we think you’ll love them too!
- 10+ gluten and dairy free muffin recipes
- Gluten free vegan orange rolls
- Gluten and dairy free oatmeal chocolate chip banana pancakes
- Instant pot pumpkin quinoa porridge
- Dairy free and egg free “frittata” cups
- Bacon breakfast potatoes
- Blender SunButter, Banana and Buckwheat waffles
- Gluten free vegan double chocolate baked donuts
- Gluten free vegan banana French toast
- 1 pound southern style hash browns, cooked (see above for details)
- canola oil, or other safe oil
- mild Italian sausage, or vegan crumbles (see post for details)
- warmed refried beans (optional)
- scrambled eggs of choice (see post for vegan options)
- Pico de gallo
- Additional garnishes as desired (fresh cilantro, dairy free sour cream, vegan cheese)
- Warmed corn tortillas
- Cook the hash browns until crisp according to package directions, set aside, covered to keep warm.
- Cook the eggs (or vegan eggs), set aside, covered to keep warm.
- Cook the mild Italian sausage (or vegan crumbles) until cooked in safe oil, drain on a paper towel, set aside and keep warm.
- Warm your refried beans, if using.
- Warm your corn tortillas (either in a microwave, wrapped in a damp towel, or over a skillet. When warmed and pliable, I keep mine in a tortilla warmer.
- When ready to serve, I like to set all of the toppings out buffet style and let people fill their warmed corn tortillas with whatever they like.
- Store leftovers separately, and reheat when eating leftovers.
If you're looking for some gluten and dairy free dinners, check out my cookbook: An Allergy Mom's Lifesaving Instant Pot Cookbook.
*Our allergies, while severe and that get re-tested yearly, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family.
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.
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