12 Ridiculously Quick Paleo Breakfasts to Supercharge Your Morning
“Let the main part of the diet be meat, to the exclusion of all else" - Walt Whitman
Yup, Walt Whitman totally endorsed the Paleo diet before it was big. Hipster, much? So why not let his wise words guide you in your breakfast choices? Here's 12 ridiculously fast Paleo breakfasts that are so tasty, you'll make sure there's always time for breakfast.
What is the Paleo Diet and why is it good for you?
The Paleo "movement" was first fleshed out in Loren Cordain's 2002 monumental book, The Paleo Diet. The diet is concentrated upon the types of foods presumed to have been eaten by our cavemen (Paleolithic) ancestors.
Eat: Protein-rich meats, seafood, eggs, fresh fruit, veggies, nuts/seeds, healthy oils
Don't Eat: Dairy, grain products, legumes, potatoes, salt, vegetable oil, processed food
Paleo diet enthusiasts are particularly conscious of the nutrient composition and the acidity levels in their meals. To some, this diet is the key to increased energy, less hunger pangs, and an overall increase in happiness.
Even if you're not ready to full-on commit this diet, try a few of these breakfast recipes and see how you feel. You don’t have to eat like a caveman to eat healthy!
1. Zucchini and Eggs
Zucchini and Eggs is a welcomed twist to the monotony of scrambled eggs. Who would have thought of combining those ingredients?
Ready In: 10 minutes
- 1 small zucchini, sliced
- 1 egg, beaten
- pepper to taste
Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with pepper to taste.
2. Bacon Pancakes
A bacon-ified twist of the traditional paleo pancake recipe...because, honestly, everything's better with bacon.
Ready In: 40 minutes
- 3 slices bacon
1. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and pour bacon drippings into a glass bowl. Crumble bacon.
2. Beat eggs and banana in a bowl with an electric mixer until foamy and smooth. Beat 1 1/2 tablespoons bacon drippings, crumbled bacon pieces, and vanilla extract into egg mixture. Whisk coconut flour, baking soda, and baking powder into egg mixture until batter is just combined. Let batter rest for 2 minutes.
3. Heat a griddle over medium-high heat and lightly grease with bacon drippings. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
3. Orange Goji Berry Smoothie
A great way to jazz up plain old orange juice.
Ready In: 5 minutes
- 1 cup freshly squeezed orange juice
- 1 tablespoon goji berries
- 2 slices fresh ginger
- coconut flakes (optional)
- almond slices (optional)
Blend orange juice, goji berries, and ginger together in a high-powered blender until smooth and goji berries are well blended. Sprinkle some coconut flakes and/or almond slices for added protein.
4. Butternut Squash Porridge
Sick of eggs everyday? Try this gluten-free dairy-free, and tasty Paleo breakfast.
Ready In: 20-30 minutes
- 1 butternut squash, halved and seeded
- 1/4 cup coconut milk, or to taste
- 1/2 teaspoon ground cinnamon
- 1 tablespoon chopped walnuts
- maple syrup topping (optional)
- brown sugar topping (optional)
1. Place butternut squash halves, cut-side down, into a glass dish covered with plastic. Add a touch of brown sugar to sweeten, if desired.
2. Microwave for 15-20 minutes.
3. Scoop squash flesh into a bowl and mash with a fork or potato masher until smooth. Stir coconut milk and cinnamon into squash; top with walnuts.
5. Sweet Potato Hashbrowns
Potatoes may be a no-no for the Paleo diet, but nobody said anything about sweet potatoes.
Ready In: 20-30 minutes
- 2 tablespoons olive oil
- 1/2 cup sweet onion, diced
- 3 sweet potatoes, peeled and grated
- 1 1/2 tablespoons fresh chives, minced
- 1 1/2 tablespoons fresh parsley, chopped
- 3/4 teaspoon fresh thyme, chopped
- pepper to taste
- Heat olive oil in a large skillet over medium heat; cook and stir onion until lightly browned, 10 to 12 minutes. Add grated sweet potatoes; cook and stir until tender, about 15 minutes.
- Increase heat to high and cook sweet potato mixture without stirring for 2 minutes. Reduce heat to medium and stir in chives, parsley, thyme, and pepper.
6. Mexican Fruit Cocktail
This tangy fruit cocktail has its roots in the Jalisco religion of Mexico, where it's called "Ensalada de Pico de Gallo" (Pico de Gallo Salad). This salad is bursting with taste, from tangy to savory to spicy.
- 2 cups of cubed pineapple, slice the cubes into 1/2-inch wide slices
- 2 navel oranges, segmented
- 1 tart green apple, thinly sliced
- 1/4 cup of thinly sliced red onion
- 1/2 jalapeño, seeded, thinly sliced or finely diced (optional)
- 2 Tbsp lime juice
- 3 Tbsp chopped cilantro
Combine the fruit, jalapeno, and onions in a bowl. Squeeze lime juice over everything. Toss in cilantro to combine.
7. Primal Breakfast Burrito
This breakfast idea is less of a strict recipe and more of an invitation to cook your own breakfast burrito. The ingredient combinations are endless! All you truly need is eggs.
Ready In: 20 minutes
- 4 eggs, whites and yolks separated
- 1/2 onion, finely chopped
- 1 to 2 tomatoes, finely chopped
- 1/4 cup canned diced green chiles
- 1 red pepper, cut into strips
- 1/4 cup finely chopped cilantro
- 1/2 cup cooked meat (try sliced steak, ground beef, or shredded chicken)
- 1 avocado, cut into wedges or small chunks
- hot sauce or salsa on the side
1. Whisk the egg whites.
2. Warm a lightly oiled 10-inch skillet. Pour half of the egg whites in the pan, swirling the pan around so the whites spread thinly and evenly. After about 30 seconds, put a lid on the pan and cook 1 minute more. Use a rubber spatula to loosen and slide the egg white “tortilla” onto a plate. Repeat once more with the remaining egg whites.
3. In the same pan, sauté onions with oil for one minute then add tomato, green chiles, red pepper, cilantro, and meat.
4. Whisk egg yolks and pour into the pan, mixing into a scramble with the other ingredients.
5. Add avocado at the very end, then spoon half of filling onto each egg white. Roll the egg whites up into burritos and serve with hot sauce or salsa.
8. Kale and Red Pepper Frittata
This just looks delicious. No further comment.
Ready In: 30 minutes
- 1 tbsp coconut oil
- 1/2 cup red pepper, chopped
- 1/3 cup onion, chopped
- 3 slices crispy bacon, chopped
- 2 cups chopped kale, de-stemmed and rinsed
- 8 large eggs
- 1/2 cup almond or coconut milk
1. Preheat oven to 350 degrees. In a medium bowl, whisk the eggs and milk together. Add pepper if desired. Set aside.
2. In a non-stick skillet, heat about a tablespoon of coconut oil over medium heat. Add onion and red pepper and sauté for 3 minutes, until onion is translucent. Add kale and cook until it wilts, about 5 minutes.
3. Add eggs to the pan mixture, along with the bacon. Cook for about 4 minutes until the bottom and edges of the frittata start to set.
4. Put frittata in the oven and cook for 10-15 minutes until the frittata is cooked all the way through. Slice and serve.
9. Breakfast Burger
The child in me is thrilled at the idea of eating a burger for breakfast...especially a burger with 3 different kinds of meat! Yum!
- 1 lb ground beef or turkey
- 4 eggs
- 8 slices cooked bacon
- ½ cup ground sausage
- 2-3 sun dried tomatoes, cut into very small pieces
- 2 tablespoons almond meal
- 1 teaspoon minced garlic
- 2 teaspoons basil
1. Combine beef/turkey with 1 egg, sun dried tomatoes, almond meal, garlic and basil, form into 4 burger patties.
2. Cook bacon if not already done, drain and set aside.
3. In skillet, cook burger patties 5 minutes on each side, or until done. Set on plates.
4. Fry sausage in skillet, top burgers with sausage, then top with bacon.
5. Fry 4 eggs, one at a time and place on top of burgers.
10. Dijon Pork Breakfast Skillet
Dijon? For breakfast?! While Dijon is not usually suitable for breakfast, this pork skillet is lightweight, yet flavorful enough, to satisfy your morning cravings.
Ready In: 15 minutes
- 1 lb ground organic* pork
- 8 oz mushrooms, coarsely chopped
- 2 medium zucchini, trimmed, and cut into half-moon slices
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon basil
- 2 Tbsp Dijon mustard
1. Heat 1 Tbsp of oil in a large skillet over medium-high heat. Add the mushrooms and brown for 3-4 minutes.
2. Add zucchini and season with pepper to taste. Cook for 3-4 minutes or until tender.
3. Push the veggies to the sides of the pan leaving the middle open.
4. Add the ground pork and the spices. Break the meat into pieces and brown the meat, but don’t mix in the veggies yet.
5. Once the meat is cooked through incorporate it with the veggies.
6. Add Dijon mustard and heat through.
7. Season to taste.
11. Carrot Cake Breakfast Muffins
Muffins and coffee are the perfect breakfast complements. Especially non-processed, homemade warm and soft carrot cake muffins.
Ready In: 40 minutes
- 3/4 cup almond flour/meal
- 1/2 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp ground cloves
- 1/4 tsp nutmeg
- 2 eggs
- 1/2 cup honey
- 1 tsp vanilla
- 1/4 cup coconut milk
- 2 tbs coconut oil (melted)
- 1 mashed banana (for texture)
- 1½ cups shredded carrots
1. Preheat the oven to 350 degrees.
2. Line a 12 cupcake pan with muffin tins.
3. Grate 5 large carrots. This should equal 1½ cup of packed shredded carrots. Put this amount in a small bowl and set it aside.
4. In bowl 1, mix the almond flour, coconut flour, baking soda, baking powder, cinnamon, salt, cloves, and nutmeg with a fork. Set the bowl aside.
5. In bowl 2, mix the eggs, honey, vanilla, and coconut milk with an electric mixer until well mixed. Add the melted coconut oil to the bowl and mix with the electric mixer until well blended. Add the mashed banana to the bowl and mix with the electric mixer until well blended.
6. Put bowl 1 into bowl 2 and mix with an electric mixer.
7. Fold in the shredded carrots.
8. Bake for 30 minutes- switching the direction of the tray half way through.
12. Avocado Tofu Toast
Craving toast, but trying not to stray from the Paleo diet? Why not whip up some toast made of tofu? Plus, you can always spice up your toast with other toppings besides avocado.
- coconut oil spray
- 1 avocado, sliced and pitted
- 1/2 teaspoon salt-free garlic powder
- freshly ground black pepper
- red pepper flakes
- optional toppings: bean sprouts, thinly sliced radishes, chopped hard-boiled egg
1. Preheat oven to 425 degrees F. Cover a baking sheet with parchment paper.
2. Cut the tofu block in half, through the middle, making two blocks about 3/4-inch thick. Then slice the two blocks in half again, this time through the center, making 4 evenly sized pieces of “tofu toast.”
3. Place the tofu in a single layer on the parchment. Spray the top with oil and place the tofu in the oven to cook until golden, crispy and slightly bubbling on the top, about 20 minutes.
4. Take the tofu out of the oven, flip each piece over and spray with oil. Then place the tofu back into the oven to cook for another 10 minutes. Remove the tofu from the oven and let it cool slightly, about 5 to 10 minutes.
5. To serve, slather tofu toast with avocado and salt-free garlic powder. Sprinkle with the remaining spices and layer additional toppings as desired. Keep any leftover tofu toast in an airtight container, in the refrigerator for up to a week. Reheat in a 400 degree F oven for 5 to 8 minutes, or in a microwave for 1 minute.
Which Paleo breakfast recipes do you want to try? Do you have any recipes to share? Comment below!
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