Rich eggs Benedict, crisp waffles, juicy fruit salad and coffee flowing like the Mississippi are the key to opening your eyes with joy in the morning. And these joys should not be off the menu if you or a beloved breakfast-mate keep gluten-free. Here, we’ve rounded up breakfast classics that scratch all the itches, with no gluten in sight (but always check the labels on your ingredients if you are unsure!). So, get that coffee brewing, grab the paper, and enjoy.

The perfect recipe to get you started? This hearty country omelet. Chunks of potato and bacon and a shower of fresh chives make for an unbeatable breakfast, but also a darn good last-minute lunch or dinner. This kind of simplicity channels the spirit of the French countryside, with its spare, elemental cooking.

Instead of tossing overripe bananas, use them to make classic banana nut muffins. Lumpy batter is A-OK for these—mashed bananas are naturally lumpy, and if you try too hard to make it perfect the batter will get overworked.

Oats themselves are naturally gluten-free. However, since they are usually grown side by side with wheat, transported in the same truck as wheat and manufactured on the same production lines as wheat, the cross-contamination of typical oats make them not gluten-free. However, the good news is that companies like Bob's Red Mill now sell certified gluten-free oats. Oatmeal, you're back!

This gluten-free pastry flour is formulated especially for those baked goods you want to have the lightest, flakiest texture. If you don't have a doughnut cutter, you can use an empty tin can.

Cooking hash browns in the waffle iron is such a fun hack, resulting in no-brainer perfect crispness (no need to overthink the turning, since the pressure of the iron and timing of the recipe take out all the labor and guesswork). These could be a meal on their own, stuffed with Cheddar and ham, but throw a poached egg on top and you might be awarded a medal.

The grapeseed oil used in these muffins has no flavor, but adds melt-in-your-mouth moisture content. Giada De Laurentiis' tip: Line your tray with paper liners—it keeps the muffins moist longer.

A smoothie bowl is perhaps the best way to start the day with a “healthy” breakfast—yes, it has antioxidant-packed ingredients and tons of fiber, but chocolate shavings, walnut butter and banana keep things super-delectable and stick-to-your-ribs-ish, so you won’t be hungry for a snack 5 minutes later. A little shot of espresso in there puts a little extra gas in the tank to jump-start your morning.

Almond flour and millet flour take center stage in this breakfast recipe.

You had us at tots. Okay, and that everyone will love this, from lumberjacks to picky Goldilockses. And, that it generously feeds a crowd. And, that you can assemble it the night before so that you can pop it in the oven the next morning without any more effort than heating the oven.

Lovers of English muffins (a sizeable portion of the population) who have had to go gluten-free? We’ve got you covered. A homemade one is a thing of beauty, with all the nooks and crannies ready to catch melty butter and jam. Keep your condiments at the ready and eat them right out of the griddle, or top them with a fluffy scramble or some poached eggs.

This is just a good, solid fruit salad recipe that utilizes fruits that you can get at the supermarket year-round, enhanced with a syrup that will forgive any sins of underripeness. Fresh mint really elevates it.

When you think of beans, you probably don't immediately think of breakfast. But this bread uses a blend of fava bean and garbanzo bean flours, which gives needed volume to your loaf. Adding applesauce to the mix (instead of eggs) keeps it moist.

Though it’s billed as lower-carb (and it is), taking out the English muffins also makes this morning classic gluten-free. Still, in order to qualify as Benedict, the eggs need a little more fanfare than just putting poached eggs on a plate. Here, Ree Drummond sautes garlicky kale in bacon drippings and uses that as a base for the Hollandaise-blanketed eggs. It adds such wonderful texture and flavor, you’ll be all, “English muffin who?”

Nut meals, like the almond and ground coconut in this muffin, are always a safe bet for getting a moist texture and plenty of body without the batter becoming heavy. Since the flours lack the binding quality of gluten, it is helpful to add wet ingredients to help hold the batter together. Here, soaked chia seeds and bananas help produce a satisfying, moist, cakelike muffin with a lovely, nutty flavor that's perfect for breakfast.

When the weather grows cold and the evenings grow dark early, a slice of moist pumpkin bread makes everything better. You can roast a pumpkin and puree the flesh for this pumpkin bread. Or, you could use good old pureed pumpkin in a can. It works wonderfully here too.

We can’t say it enough about this bacon: Figure out how many people you want to serve, then double it. Yes, the portion size as listed is just right, but explain that to the guests who keep coming back for more until it’s all gone.

Even diners who goon the gluten might be converted to a quiche whose crust is made from crispy hash browns. Another plus? This comes together much more quickly than a traditional crusted quiche—no rolling or blind baking required. Trisha Yearwood packs this quiche full of flavor, with zucchini and peppers, Cheddar and fresh chives.

The flour-blend recipe makes more than you'll need to cook up these waffles. Just transfer the remaining flour to an airtight storage container and place it in a cool, dry place or refrigerate it. Now you'll be ready to make your next gluten-free recipe.

Why “radiance?” Everything about this fruit salad is refreshing, from its gorgeous colors to a lime-infused honey dressing that makes all the fruit taste more intensely of itself. This makes a perfect breakfast first course or side, but it also works great as dessert.

This recipe is sort of genius, if we do say so ourselves. It gives all the drama of a traditional souffle, but marries it to the down-home texture and irresistibility of the best cheese grits. Coating the ramekins with grated cheese helps the souffle climb to its impressive height, even without the flour.

We love a strata, sort of a bread pudding with both feet firmly planted on this side of savory. This one is loaded with kale, sausage, Cheddar and rosemary. Another plus? It’s a great way to use up stale (gluten-free) bread, and you can assemble it the night before.

What do you do when you're swamped with summertime zucchini? Make some of this zucchini bread, of course. It's spiced with cinnamon, nutmeg and cardamom, and is slightly sweet and super-moist.

If you love huevos rancheros but are looking for something new, you might like this dish, a quiche that thinks it’s enchiladas. Infused with poblano, Mexican cheese and enchilada sauce, baked into a tortilla crust and served with juicy jicama, it needs no seductive menu copy to sell itself—just inhale its aroma, followed by a slice.