Well, never fear, because there are oodles of delicious and healthy Paleo breakfast recipes that don’t involve bread or boxed sugar-filled cereals.
To get you started, we created a healthy list of sweet and savory Paleo breakfast ideas to make your mornings that much better. Enjoy!
- 1/2 pound of meat of your choice
- 12 pastured chicken eggs
- 1/4 cup of chopped green pepper
- 1/2 cup of chopped red or white onion
- 1/2 t sea salt
- 1/4 t freshly ground black pepper
- Coconut oil or butter to grease muffin tins (or use silicone muffin cups)
- Preheat your oven to 350°F.
- Cook your meat if necessary; it’s just as easy to use leftover meat for this purpose.
- In a large mixing bowl, beat the eggs and add your ingredients. Mix well.
- Spoon the egg mixture into your muffin tins or silicone muffin cups placed inside the muffin tray. For a regular-sized muffin tray you’ll use around 1/3 cup per muffin.
- Bake for 20 or 25 minutes or until a fork or knife inserted into the center comes out clean.
- 1 pound of ground pork (you can also use turkey if you prefer, but you’ll probably have to add some oil if your turkey is very lean)
- 1 T onion flakes or 1 t onion powder
- 1/4 t each nutmeg, cumin, oregano, black pepper, red pepper flakes, and ground ginger
- 1 t salt
- 1 1/2 t poultry seasoning (or mix your own using 1/2 t each of sage, thyme, and basil)
- 1 egg, beaten
- Mix all of the ingredients together.
- Put in the fridge for an hour to let the flavors come together.
- Remove from fridge and form into patties.
- Sauté until they are cooked through and brown on the outside.
(You’ll Also Love: Chicken Apple Sausage Patties)
Sausage and Apple Butternut Squash
- 1 pound of sliced chicken sausage (can also use pork sausage)
- 1 diced apple
- 3 cups of butternut squash
- garlic powder to taste
- cinnamon to taste
- nutmeg to taste
- Sauté the apple and sausage together.
- In a separate pan, heat up the squash with the spices.
- Mix everything together.
- Serve immediately and enjoy!
(You’ll Also Love: Stuffed Squash Pizza Boats with Cashew Cheese)
- 1/2 cup coconut oil
- 1.5 cups almond flour
- 1/4 cup of raw honey
- 2 t ground cinnamon
- 2 t vanilla extract
- 1 t sea salt
- 1 cup shredded unsweetened coconut (or raisins or other dried fruit if you prefer)
- 1 cup of mixed nuts of your choice
- 1 cup of seeds of your choice (sunflower seeds, chia seeds, flax seeds)
- Preheat your oven to 275°F and mix the first six ingredients (the base ingredients) together. Mix in the add-in ingredients of your choice.
- Spread the mixture evenly onto a cookie sheet lined with parchment paper or a silicone mat.
- Bake for 20-25 minutes, mixing halfway through.
- Remove from your oven and let it cool before you use it.
- Store in an airtight jar or bag.
(You’ll Also Love: Paleo Trail Mix)
Classic Bacon and Eggs
- 3 slices of bacon
- 2 eggs
- 2 cups of spinach or kale
- In a cast iron pan, cook the bacon until its crispy.
- Pour off most of the grease and discard.
- Let the bacon cool on paper towels.
- In the bacon grease, cook the eggs the way you like them. Try scrambled or fried!
- Remove the eggs and sautee the greens (or cook them together with the eggs). Enjoy!
(You’ll Also Love: Bacon Weave Fried Egg Sandwich)
Egg in an Avocado
- 1 avocado
- 2 eggs
- Salt and pepper, to taste
- Half of a lime
- Preheat your oven to 450°F.
- Cut the avocado in half and take out the pit. Scrape out just enough avocado until you can fit a cracked egg in there (about 1 1/2 T).
- Place each half cut-side up on a baking sheet.
- Squeeze some lime juice over the avocado and sprinkle with salt, then crack a whole pastured egg into the space in each avocado. Sprinkle each egg with freshly-ground black pepper.
- Bake until the whites are white but the yolk is still runny, between 10 and 12 minutes. If you like your yolks harder, cook them for longer.
(You’ll Also Love: 28 Avocado Recipes)
Protein Pumpkin Pancakes
- 2 pastured eggs
- 1/4 cup of coconut flour
- 3/4 cup almond flour
- 1/2 t cinnamon
- 1/4 t baking soda
- 1/4 t salt
- 1/2 cup of pumpkin puree (if you use pumpkin pie filling, leave out the spices below)
- 1/4 t pumpkin pie spice
- 1/2 t raw apple cider vinegar
- 1 T melted coconut oil
- 1/4 cup almond milk as needed for the batter
- Whisk together the dry ingredients and then the wet ones in a separate bowl.
- Slowly add the dry ingredients to the wet ingredients and mix until well-combined.
- Heat a cast iron pan over medium heat. Add some butter, tallow, or coconut oil.
- When the oil is hot, spoon in the batter. Give the pan a little shake until the pancakes are about 1/3 inch thick. These will not bubble like regular pancakes; flip them when the bottom is a golden-brown color.
- Serve drizzled with maple syrup or honey. You can also sprinkle cinnamon on top.
(You’ll Also Love: Coconut Flour Pancakes)
(If you haven’t had your fill yet, take on these 43 Egg Recipes to Elevate Your Breakfast)