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Egg-Free Paleo Breakfast Bowls

  • Author: Simone Miller
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 1 generous serving 1x
  • Category: Breakfast

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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)
  • 46  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

  1. In a large skillet over medium-high heat, cook the bacon until crisp, about 10 minutes.
  2. Remove the bacon from the pan, leaving about a tablespoon of bacon fat in the pan. Drain the bacon on paper towels.
  3. Add the sweet potatoes and onions to the pan and cook for 7-9 minutes, or until soft and golden brown.
  4. Add the smoked paprika, garlic, and salt and stir to combine.
  5. Add the spinach and cook until wilted. Stir the bacon back in and serve with freshly ground black pepper.

sausage + pepper with zucchini

  1. 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.
  2. 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.
  3. 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

  1. 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.
  2. Add the chorizo to the pan and cook for 2-3 minutes, until crispy and heated through.
  3. Add the kale and apples and cook until the kale is wilted, about a minute.
  4. Stir in cilantro and serve with freshly ground black pepper.

curry beef + broccoli

  1. 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.
  2. Push to the side and add the mushrooms, broccoli, shallots, and garlic. Cook for 2-3 minutes and then stir the beef back in.
  3. 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.