Top 10 Tasty Paleo Recipes for Breakfast

Top 10 Tasty Paleo Recipes for Breakfast
Top 10 Tasty Paleo Recipes for Breakfast

Breakfast is the most important meal of the day and here are 10 of the tastiest Paleo recipes for your morning meal. Best of all, they’re fast and easy to make.

1. Paleo Pancakes


Large eggs, 4 pcs, separated

Ripe bananas, 2 pcs, mashed

Almond flour, 1 cup

Coconut flour, 3 tbsp.

Baking powder, 1 tsp.

Ground cinnamon, ¼ tsp

Kosher salt, 1 pinch

Cooking spray


Maple syrup



  1. Whisk together bananas, egg yolks, coconut flour, almond flour, cinnamon, baking powder, and salt. In another bowl, whip the egg whites using hand or standing mixer until stiff peaks form.
  2. Fold the whipped egg white into the batter until well combined
  3. Grease a non-stick pan with the cooking spray and place on stove at medium-low heat. Pour around ¼ cup of the batter and spread it out evenly. Cook both sides until lightly golden. Serve with berries, butter, and maple syrup.

2. Breakfast Stacks


Breakfast sausage patties, 3 pcs.

Avocado, 1pc, mashed

Kosher salt

Black pepper, ground

Large eggs, 3 pcs


Hot sauce, optional


  1. Heat sausage patties according to product instructions.
  2. Mixed mashed avocado with breakfast sausage. Season with salt and ground black pepper to taste.
  3. Spray a skillet with cooking oil. Spray a mason jar lid’s inside. Place the lid in the center of the skillet and crack an egg inside it. Season with salt and pepper. Cook until whites are set, around 3 minutes. Remove lid and continue cooking the rest.
  4. Place the cooked egg on top of the sausage and avocado mash. Garnish with some chives. Drizzle with hot sauce, if desired.

3. Paleo Bread


Almond flour, 1 2/3 cup

Flaxseed meal, 2 tbsp

Coconut flour, 2 tbsp

Baking soda, 2 tsp.

Kosher salt, ½ tsp

Large eggs, 5 pcs

Extra virgin olive oil, ¼ cup

Agave syrup, 1 tbsp

Apple cider vinegar, 1 tbsp


  1. Preheat oven to 350 degrees. Line an 8in by 5in loaf pan using parchment paper.
  2. Whisk together flaxseed meal, almond flour, baking soda, coconut flour, and salt in a large bowl. Add in olive oil, eggs, apple cider vinegar, and agave. Whisk until well combined.
  3. Pour batter into loaf pan. Smoot the top using a spatula. Baked until the top turns golden for around or until an inserted toothpick comes out clean. Take bread out of the pan and let cool before serving.

4. Pan Fried Potatoes


Baby potatoes, 1 lb.

Vegetable oil, 1 tbsp

Extra virgin olive oil, 1 tbsp

Rosemary, chopped, 1 tbsp.

Garlic powder, 1 tsp.

Chili powder, ½ tsp.

Kosher salt

Black pepper, freshly ground


  1. Slice the potatoes into ‘coins’ around ¼ in. thick. Heat oils in a skillet on medium-high heat.
  2. Add the potatoes into skillet. Season with salt, pepper, and rosemary. Cook until crusty and golden underneath, around 4 to 5 minutes. Do the same on other side of potatoes.
  3. Sprinkle with chili and garlic powder. Continue to cook with occasional stirring until potatoes are tender. Serve warm.

5. Pina Colada Smoothie


Coconut milk, 1 can

Banana, 1 pc

Frozen pineapple, 2/3 cup

Frozen mango, 1/3 cup

Protein powder, 1 scoop

Pineapple wedge


  1. In a blender, put in banana, coconut milk, mango, pineapple, and protein powder. Blend until smooth on high setting.
  2. Pour on glass with pineapple wedge as garnish.

6. Bell Pepper Eggs


Bell pepper, 1 pc, sliced into rings ¼ in. thick

Eggs, 6 pcs.

Kosher salt

Black pepper, freshly ground

Chopped chives, 2 tbsp

Chopped parsley, 2 tbsp


  1. Heat skillet on medium heat. Grease with cooking spray.
  2. Place one bell pepper ring on skillet and saute for a couple of minutes. Flip ring and crack egg in middle. Season with salt and pepper. Cook until egg is done to your liking, around 2-4 minutes.
  3. Repeat with other eggs. Place on serving plate and garnish with parsley and chives.

7. Cloud Eggs


Large eggs, 8 pcs.

Parmesan, grated, 1 cup

Deli ham, ½ lb., chopped

Kosher salt

Black pepper, freshly ground

Chives, chopped, for garnish


  1. Preheat oven to 450 degrees. Grease a baking sheet with some cooking spray.
  2. Separate the egg whites and the yolks. Place the whites in a large bowl and the yolks in a small one. Beat the egg whites until you can form stiff peaks using hand mixer or whisk. Gently fold in ham and parmesan cheese. Add salt and pepper to taste.
  3. Spoon egg whites onto baking sheet making 8 mounds. Indent center of each mound to form nests. Bake until color is lightly golden, around 3 minutes.
  4. Put an egg yolk into each nest. Add salt and pepper to taste. Bake until yolks are set, around 3 minutes.
  5. Sprinkle with chives. Serve warm.

8. Breakfast Tomatoes


Large tomatoes, 3 pcs.

Olive oil, 3 tbsp.

Kosher salt

Black pepper, freshly ground

Eggs, 3 pcs.

Chives, thinly chopped, 1 tbsp.

Grated parmesan


  1. Preheat the oven to 400 degrees. Using parchment paper, line small baking sheet. Slice the top of each tomato and using a spoon, take out the insides. Drizzle some olive oil and add salt and pepper to taste. Place tomatoes on baking sheet.
  2. Put in oven. Bake until slightly softened, around 10 minutes. Crack an egg into each tomato and bake for 12-15 minutes more. Add salt and pepper to taste. Garnish with parmesan and chives. Serve warm.

9. Egg Cups


Ghee or coconut oil

Eggs, 12 pcs

Organic bacon, 12 strips, cooked

Asparagus spears, 8 pcs, cut into 2-inch pcs.

Salt and pepper to taste


  1. Preheat oven to 400 degrees. Grease 12 cups of muffin pan.
  2. Into each cup of the muffin pan, lay a piece of bacon, pushing down.
  3. Crack an egg in each cup.
  4. Distribute asparagus slices evenly into the 12 cups.
  5. Add salt and pepper on each cup.
  6. Bake for 12 to 15 minutes
  7. Serve warm

10. Sweet Potato Bowl


Sweet potato, 16 oz,



Raisins, 2 tbsp.

Chopped nuts, 2 tbsp.

Almond butter, 2 tbsp.


  1. Preheat the oven to 375 degrees.
  2. Wash the potatoes and lightly dry. Using a fork, poke potatoes several times. Wrap in aluminium oil.
  3. Bake potatoes for around 70 minutes. Let cool for 5 minutes then peel.
  4. Lightly mash potatoes with honey and cinnamon.
  5. Top with chopped nuts and raisins.
  6. Serve warm.