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15 Easy Whole 30 Breakfasts

Zucchini Breakfast Fritters

Zucchini Breakfast Fritters

These Zucchini Breakfast Fritters are a delightful and healthy way to kickstart your Whole30 morning.

Ingredients:

  • 2 medium zucchinis, grated
  • 2 eggs
  • 1/4 cup almond flour
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

Cooking method:

  1. Squeeze the grated zucchini to remove excess moisture and place it in a large bowl.
  2. Add eggs, almond flour, garlic powder, onion powder, and season with salt and pepper.
  3. Mix until well combined.
  4. Heat olive oil in a non-stick skillet over medium heat.
  5. Drop spoonfuls of the mixture into the skillet and flatten slightly.
  6. Cook for about 3-4 minutes per side, until golden brown.
  7. Serve warm and enjoy.

Sweet Potato and Avocado Hash

This Sweet Potato and Avocado Hash is a colorful and nutrient-dense breakfast choice that is satisfying and Whole30 compliant.

Ingredients:

  • 2 medium sweet potatoes, diced
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 1 tablespoon olive oil
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • Fresh cilantro, for garnish

Cooking method:

  1. Heat olive oil in a large skillet over medium heat.
  2. Add the sweet potatoes and onions; season with paprika, salt, and pepper.
  3. Cook until the sweet potatoes are tender, about 10-15 minutes, stirring occasionally.
  4. Remove from heat, gently fold in the avocado.
  5. Garnish with fresh cilantro before serving.

Cauliflower Breakfast Porridge

Warm and creamy, this Cauliflower Breakfast Porridge offers a comforting grain-free start to your day.

Ingredients:

  • 1 small head of cauliflower, riced
  • 1 cup coconut milk
  • 1 tablespoon almond butter
  • 1 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • Fresh berries, for topping

Cooking method:

  1. In a saucepan, combine cauliflower rice and coconut milk over medium heat.
  2. Stir in almond butter, cinnamon, and vanilla extract.
  3. Cook for 5-7 minutes, until the mixture is thick and creamy.
  4. Top with fresh berries before serving.

Spaghetti Squash Breakfast Bowls

These Spaghetti Squash Breakfast Bowls are a low-carb, nutritious way to enjoy a hearty breakfast.

Ingredients:

  • 1 medium spaghetti squash
  • 4 eggs
  • 1 cup spinach, chopped
  • 1/4 cup cherry tomatoes, halved
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

Cooking method:

  1. Preheat oven to 400°F (200°C).
  2. Cut spaghetti squash in half, remove seeds, and place cut side down on a baking sheet.
  3. Roast for 30-40 minutes, until tender.
  4. Let cool slightly, then scrape out strands with a fork.
  5. In a skillet, heat olive oil and sauté spinach and tomatoes.
  6. In the same skillet, push the veggies aside and crack the eggs to fry.
  7. Serve spaghetti squash with sautéed veggies and eggs on top, season with salt and pepper.

Kale and Egg Breakfast Cups

Packed with protein and greens, these Kale and Egg Breakfast Cups are easy to make and perfect for meal prep.

Ingredients:

  • 6 eggs
  • 1 cup kale, chopped
  • 1/4 cup red bell pepper, diced
  • Salt and pepper, to taste
  • 1 teaspoon olive oil

Cooking method:

  1. Preheat oven to 350°F (175°C).
  2. Grease a muffin tin with olive oil.
  3. Divide kale and bell pepper among the muffin cups.
  4. Crack an egg into each cup, and season with salt and pepper.
  5. Bake for 15-20 minutes, until the eggs are set.
  6. Allow to cool slightly before removing and serving.

Butternut Squash and Apple Sausage Skillet

This Butternut Squash and Apple Sausage Skillet is a savory and slightly sweet combination that makes a perfect breakfast.

Ingredients:

  • 1 pound ground sausage (Whole30 compliant)
  • 2 cups butternut squash, diced
  • 1 apple, diced
  • 1/2 teaspoon sage
  • Salt and pepper, to taste

Cooking method:

  1. In a skillet over medium heat, cook the sausage until browned.
  2. Add butternut squash and cook until tender.
  3. Stir in the diced apple and sage, cooking for another 5 minutes.
  4. Season with salt and pepper before serving.

Broccoli and Mushroom Omelette

This Broccoli and Mushroom Omelette is a fluffy, veggie-packed breakfast that will keep you full and satisfied.

Ingredients:

  • 3 eggs
  • 1/2 cup broccoli florets, chopped
  • 1/4 cup mushrooms, sliced
  • Salt and pepper, to taste
  • 1 tablespoon olive oil

Cooking method:

  1. In a skillet, heat olive oil over medium heat and sauté broccoli and mushrooms until tender.
  2. Whisk eggs in a bowl and season with salt and pepper.
  3. Pour eggs over the sautéed vegetables.
  4. Cook until eggs are set, folding the omelette over before serving.

Almond Flour Pancakes

Enjoy a stack of these fluffy Almond Flour Pancakes for a delightful breakfast that adheres to your Whole30 plan.

Ingredients:

  • 1 cup almond flour
  • 2 eggs
  • 1/4 cup almond milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • Coconut oil, for cooking

Cooking method:

  1. In a bowl, mix almond flour, eggs, almond milk, vanilla extract, and baking soda until smooth.
  2. Heat coconut oil in a non-stick skillet over medium heat.
  3. Pour small amounts of batter onto the skillet.
  4. Cook for 2-3 minutes on each side, until golden brown.
  5. Serve warm with your choice of Whole30 compliant toppings.

Carrot and Coconut Muffins

These Carrot and Coconut Muffins are a naturally sweetened, delicious breakfast option or snack.

Ingredients:

  • 1 cup grated carrots
  • 1/2 cup unsweetened shredded coconut
  • 2 eggs
  • 1/4 cup coconut flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup coconut oil, melted

Cooking method:

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix all ingredients until well combined.
  3. Divide the mixture into a greased muffin tin.
  4. Bake for 20-25 minutes, until firm and lightly browned on top.
  5. Allow to cool before serving.

Avocado and Smoked Salmon Wraps

These Avocado and Smoked Salmon Wraps bring a refreshing and elegant start to your Whole30 mornings.

Ingredients:

  • 2 large lettuce leaves
  • 1 avocado, sliced
  • 4 ounces smoked salmon
  • 1 tablespoon capers
  • Juice of 1/2 lemon

Cooking method:

  1. Lay out lettuce leaves on a flat surface.
  2. Layer avocado slices and smoked salmon on each leaf.
  3. Sprinkle with capers and drizzle with lemon juice.
  4. Roll up and enjoy immediately.

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