When people switch to a grain-free diet, breakfast seems to be the biggest challenge. When eggs are also off the table, it can get really tricky. Sure, we could all just eat leftover dinner for breakfast or “normal food” instead of traditional breakfast foods, but sometimes that just doesn’t cut it. To try and help people struggling with this, I created these Egg-Free Paleo Breakfast Bowls.
Egg-Free Paleo Breakfast Bowls
I have a whole lot of breakfast recipes on this blog, but most of them are along the lines of muffins and scones; not necessarily the most nutritious breakfast choices. I love having them around for the occasional breakfast treat, and they make great snacks, but we all know it’s best to start the day off with a nutrient-dense meal.
And so I present to you: The Egg-Free Paleo Breakfast Bowls. Grain-free, nut-free, and either AIP compliant or easily adaptable to be so. I created four versions because I couldn’t decide on just one.
These recipes are all for ONE generous serving, but are easily scalable. They’re also easy to reheat, so are great to make a few day’s worth and have throughout the week.
Feel free to make these your own! Swap out sweet potato for a hard squash. Use more meat and leafy veggies and less starchy ones to make them lower carb. Grate the starchy veggies to make it more of a hash. Throw in whatever makes it your ideal breakfast.
And of course if you still are able to eat eggs, these are all great with one on top! And by all means, throw some avocado on top for that good fat!
Egg-Free Paleo Breakfast Bowls
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 generous serving
- Category: Breakfast
Ingredients
smoky sweet potato + bacon
- 1 cup diced sweet potato, (about 1/2 medium sweet potato)
- 1/2 cup onion (about 1 small onion), ( diced)
- 5 strips bacon, (cut into lardons (short strips))
- 2 cloves garlic, (minced)
- 1/4 teaspoon smoked paprika ((leave out if AIP))
- 1/2 teaspoon salt
- 1 handful spinach
- freshly ground black pepper, (to taste)
sausage + pepper with zucchini
- 1 tablespoon ghee or coconut oil
- 1/2 cup diced parsnip, (about 1 small parsnip)
- 4–6 oz raw bulk breakfast sausage or mild Italian sausage, (casing removed and broken into bite-sized pieces)
- 1/2 cup diced onion, (about 1/2 medium onion)
- 1 bell pepper, (diced)
- 1/2 cup diced zucchini, (about 1 small zucchini)
- 1/4 cup diced tomato, (about 1 small tomato or 6 cherry tomatoes)
- 1 handful arugula
- 1 tablespoon minced parsley
- freshly ground black pepper, (to taste)
chorizo, apple + kale
- 1 tablespoon ghee or coconut oil
- 1/2 diced red skinned or yukon gold potato, (about 1/2 a medium potato)
- 6 oz fully cooked chorizo, (diced)
- 1 handful baby kale
- 1/2 apple, (diced)
- 1 tablespoon minced cilantro
- freshly ground black pepper (to taste)
curry beef + broccoli
- 1 tablespoon ghee or coconut oil
- 6 oz ground beef
- 1 medium shallot, (minced)
- 2 garlic cloves, (minced)
- 1 cup / 3-4 button or cremini mushrooms, ( diced)
- 1/2 cup broccoli florets
- 2 teaspoons fish sauce
- 1/4 teaspoon curry powder ((or turmeric for AIP))
- 1 handful watercress, (chopped)
- freshly ground black pepper, (to taste)
Instructions
smoky sweet potato + bacon
- In a large skillet over medium-high heat, cook the bacon until crisp, about 10 minutes.
- Remove the bacon from the pan, leaving about a tablespoon of bacon fat in the pan. Drain the bacon on paper towels.
- Add the sweet potatoes and onions to the pan and cook for 7-9 minutes, or until soft and golden brown.
- Add the smoked paprika, garlic, and salt and stir to combine.
- Add the spinach and cook until wilted. Stir the bacon back in and serve with freshly ground black pepper.
sausage + pepper with zucchini
- Heat a large skillet over medium-high heat and add the ghee. Once hot, add the parsnips and onions. Cook for 6-8 minutes, or until golden brown, stirring occasionally.
- Push the parsnips and onions to the side of the pan and add the sausage, browning it on all sides. Once it’s brown, push it to the side with the parsnips and add the garlic, bell peppers, zucchini, and salt. Cook for 2-3 minutes, or until the zucchini and peppers are softened.
- Stir everything back together and cook for another minute or two. Add the arugula and cook for a minute more, or until just wilted. Add the parsley and serve with freshly ground black pepper.
chorizo, apple + kale
- Heat a large skillet over medium-high heat. Add the ghee. Once hot, add the potatoes and cook until they’re golden brown and tender, about 5 minutes.
- Add the chorizo to the pan and cook for 2-3 minutes, until crispy and heated through.
- Add the kale and apples and cook until the kale is wilted, about a minute.
- Stir in cilantro and serve with freshly ground black pepper.
curry beef + broccoli
- Heat a large skillet over medium-high heat and add the ghee. Once hot, add the beef and cook for one minute, until just starting to brown.
- Push to the side and add the mushrooms, broccoli, shallots, and garlic. Cook for 2-3 minutes and then stir the beef back in.
- Add the fish sauce, garlic, and curry powder and cook for another 2-3 minutes, or until the beef is cooked through. Stir in the watercress and cook until just wilted. Serve with freshly ground black pepper.
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Laurie Mackenzie says
These all sound delicious! I also want to put a plug in to leftover dinner for breakfast, especially if it includes some cooked dark leafy greens and some protein.
zenbellyblog says
Yes! Leftover dinner is definitely a great breakfast. I tend to just eat it cold out of the fridge 🙂
Alice says
Great recipes, as always ! What brand or sausage meat & chorizo do you get? I’ve yet to find a decent type I like! Thanks, Alice
zenbellyblog says
Thank, Alice! The sausage meat was from my local market, they make it in house. And I can’t remember the chorizo brand… So I’m no help at all! 😐 There’s one I like that I can’t remember the brand at the moment, but will check next time I shop!
whittypaleo says
Chorizo, apple & kale please!! Oh you’ve given me wonderful ideas to switch up my breakfast routine, love it!
Joe says
I made the SMOKY SWEET POTATO + BACON recipe for my wife for mother’s day and she loved it! Thank you for the great healthy, wheat and egg free breakfast recipe!
zenbelly says
So glad she loved it! Thanks, Joe.