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8 Egg-Free Breakfasts: Whole30 Breakfast Ideas

Need some egg-free breakfasts that are Whole30 approved and delicious? We’ve got you covered with these eight egg-free breakfasts that will give you energy all day long. Whether you’re looking for something sweet or savory, we have all the breakfast recipes you’ll need to fuel your day and set you up for nutritional success.


#1: Blackberry Breakfast Sausage 

These sausages are great for grabbing something quick and can be easily made ahead of time. Stuffed with blackberries, these salty and savory patties are the perfect addition to a full breakfast or eaten on their own. 

Ingredients: 1 pound ground pork, 2 tsp fresh thyme, ½ tsp garlic powder, salt and black pepper to taste, 1 cup crushed blackberries, coconut oil 

  • Step One: With the exception of the blackberries and oil, mix all ingredients together in a bowl.
  • Step Two: Add blackberries into the mixture and shape the meat into 2 oz. patties. You may also add individual berries to each pattie once formed. 
  • Step Three: Add coconut oil to a pan over medium heat, and once warm, place sausages 1” apart. Cook for 2-3 minutes on each side or until brown. Enjoy! 

#2: Brussels Sprouts Sweet Potato Sausage Hash

If you want to squeeze in some vegetables and proteins at the beginning of the day, this egg-free breakfast recipe is perfect for you. Full of nutritious fiber and protein, you’ll be kicking off your day with a delicious start.

 

Ceramic pot filled with energy foods for breakfast.

Ingredients: 1 lb of Italian sausage, 1 cubed sweet potato, ½ cup quartered Brussels sprouts, 1 diced bell pepper, ½ sliced red onion, 2 minced garlic cloves, 1 tbsp of avocado or coconut oil

  • Step One: Brown Italian sausage in a medium pan on high heat until completely cooked through. Transfer to a plate. 
  • Step Two: Add sweet potatoes and Brussels sprouts to the same skillet. Cover and cook for 10 minutes, stirring halfway through. If veggies stick, add more oil. 
  • Step Three: Add the chopped peppers, onion and garlic to the skillet and cook uncovered for an additional 10 minutes, or until desired level of browning.  
  • Step Four: Add Italian sausage to heat the entire dish. Serve and enjoy! 

#3: Yogurt & Granola

There are so many possible flavor combinations here, and several healthful yogurt options that fit different lifestyle choices. If you’re feeling really ambitious, you could even make your own yogurt! Our favorite combo is maple pecan granola with plain Greek yogurt. Top with banana slices and a handful of fresh berries, and ta-da, breakfast is served.

Ingredients: 1oz granola, ½ cup yogurt, 1 banana

  • Step One: Add the yogurt to a bowl.
  • Step Two: Top with any flavor granola of your choice.
  • Step Three: Slice the banana and add to the top of the bowl. 

#4: Paleo Trail Mix

A simple twist on a tried and true favorite. Give our paleo trail mix recipe a try to see why we can’t stop crunching on this nutty and delicious snack.

Ingredients: 8oz assortment of nuts, 6oz dried fruits of choice, 4oz coconut flakes, 4oz sunflower seeds, 4oz pumpkin seeds, 1 tbsp coconut oil, 1 tsp vanilla, ½ tsp cinnamon, salt

  • Step One: Preheat the oven to 275 degrees. 
  • Step Two: Add nuts and coconut flakes to a food processor or blender and give it a couple of pulses. Do not over blend, this is simply to chop the nuts and coconut. 
  • Step Three: On the stove, heat coconut oil, cinnamon and a dash of salt over medium heat. After 5 minutes remove from heat and add the vanilla. 
  • Step Four: Add the seeds, nuts and coconut mixture to the saucepan and coat the mixture evenly throughout. 
  • Step Five: Line a baking sheet with parchment paper. Spread the trail mix evenly onto the baking sheet. 
  • Step Six: Bake until the trail mix is lightly browned, typically for 20-25 minutes. If you choose to add dried fruit, add it as soon as it comes out of the oven. Allow to cool until hardened and enjoy.

#5: Paleo Power Bowl

Doesn’t everything taste better out of a bowl? This egg-free breakfast is packed with protein and healthy fats to set you up for success throughout the workday. Versatile and easy to make, the Paleo power bowl is the Whole30 breakfast idea you’ll want to eat everyday.

Two egg free breakfast bowls

Ingredients: 2 chicken breasts, 12 oz chopped butternut squash, 6 cups mixed greens, 1 chopped avocado, 1tbsp Apple vinegar, 1 tbsp lemon juice, 3 tbsp water, coconut oil, garlic powder, salt and pepper to taste

  • Step One: Preheat the oven to 425 degrees. Place butternut squash on the baking sheet and mix with 2 tbsp of coconut oil. Season squash with salt, pepper and garlic powder.  
  • Step Two: Place squash in the oven for 25 minutes. While baking, season chicken with the same seasonings. 
  • Step Three: Over medium heat in a pan lined with coconut oil, add chicken. Cook for 4-5 minutes on each side. Remove from heat once fully cooked. 
  • Step Four: In a separate bowl, add lemon juice, apple cider vinegar, water, a ¼ tsp garlic powder and ½ tsp of salt and pepper to form a dressing. Toss dressing within greens and avocado so they’re evenly coated. 
  • Step Five: Assemble the power bowl with a bed of greens, cooked squash and chopped chicken. Feel free to substitute proteins, or eliminate meat completely for a vegan version!

#6: Paleo Berry Bake

Sometimes you crave a Whole30 breakfast idea that’s warm and sweet to make you feel complete in the morning. Delicious on it’s own, or topped with greek yogurt, this Paleo berry bake is the ooey gooey egg-free breakfast you’ve been craving. 

Ingredients: 2 cups fresh blueberries, 2 1/2 cups fresh strawberries halved, 2 tsp tapioca starch, 1 cup dates, 1 cup raw walnuts or pecans, 1/3 cup almond flour, 1/2 tsp pure vanilla extract

  • Step One: Preheat the oven to 350 degrees.  
  • Step Two: Combine dates, walnuts, almond flour and vanilla in a food processor to make the topping. Blend on high until you get a crumbly texture. Alternatively, save a little effort and use granola as your topping.
  • Step Three: Put berries in a 1.5 quart baking dish and mix in tapioca starch.
  • Step Four: Sprinkle crumb topping over berries in dish. Spread evenly. 
  • Step Five: Cover the baking dish with aluminum foil and bake for 10-15 minutes. Wait for it to bubble and brown for ultimate crispiness. 
  • Step Six: Remove from the oven and allow to cool before serving warm. This is simply delicious! 

#7: Turkey Butternut Squash and Apple Hash

This egg-free breakfast is hearty and delicious and a soon-to-be classic for your Paleo lifestyle. Easy to make and packed with healthy proteins, this is a delicious Whole30 breakfast idea that you’ll find yourself making again and again. 

Ingredients: 1.5 tbsp coconut oil, 1 diced onion, 1 small diced butternut squash, 1 medium diced apple, 12 oz ground turkey, 3 cups kale, garlic powder, nutmeg, red pepper flakes, water 

  • Step One: Combine ground turkey, garlic powder, salt, nutmeg and red pepper flakes in a bowl and set aside. Make sure seasonings are evenly combined. 
  • Step Two: In a large skillet over medium heat, heat coconut oil until it simmers. Add chopped onion and butternut squash and saute for 7-8 minutes. Stir occasionally to evenly brown. 
  • Step Three: Move vegetable mixture to one side of the pan. Add 3 tbsp of water and the diced apple and cook for an additional 5-6 minutes. 
  • Step Four: Add turkey and coconut oil to the remaining side of the pan. Cook until turkey is completely cooked through. Once meat has been cooked, combine vegetables and turkey together. 
  • Step Five: Place greens on top of meat and vegetables and cover the pan with a lid. Cook till greens begin to wilt, around 2-3 minutes. Stir and season with salt and pepper to taste. Enjoy! 

#8: Butternut Breakfast Meatballs

Need a savory egg-free breakfast for a hurried morning? Look no further than these butternut squash breakfast meatballs for the perfect savory meal. Add to a bed of greens or eat them on their own for the perfect punch of protein in the morning. 

Ingredients: 3-4 cups of cubed butternut squash, 2 cups chopped mushrooms, ½ diced onion, 2 lbs of ground sausage, 1 tsp each rosemary, paprika and cinnamon.

  • Step One: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. 
  • Step Two: Chop cubed squash pieces into small bits with a food processor. Remove from the food processor and place in a large bowl. Add chopped onion and mushroom to bowl with squash. 
  • Step Three: Add uncooked sausage, rosemary, paprika and cinnamon to the bowl. Combine with veggies and mix until incorporated. 
  • Step Four: Form meatballs and place on a baking sheet, spread out from each other. Place in the oven for 20 minutes. 
  • Step Five: Remove from the oven and serve warm. 

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