5 Paleo Breakfast Ideas

Looking for some yummy inspiration for a great Paleo breakfast? Then your search is over with these five delicious options that are not only Paleo, but quick and easy to create as well.

1. Portobello Bacon Avocado Breakfast Sandwich

Portobello Bacon Avocado Breakfast Sandwich

Perfect for those times when the bacon cravings come-a-calling, sandwich crunchy rashers between grilled mushrooms and add some healthy fats with a few avocado slices.

Ingredients:

  • Bacon strips
  • Portobello mushrooms
  • Avocado
  • Lettuce

Get cooking:

  • Cut the bacon rashers in half, cover and cook to just how you like them
  • Remove from the heat and let the bacon drain onto a plate
  • Pour off most of the bacon fat and replace the pan back over a medium heat
  • Slice the stem off the mushrooms, leaving you with the flat cap
  • Cook in the bacon grease for about 2 minutes
  • Put the caps on a plate, stack on the lettuce, avocado, and bacon, and place the second cap on top
  • Voila! A Paleo friendly sandwich…

2. Paleo Chocolate Chunk Banana Bread

Paleo Chocolate Chunk Banana Bread

Who doesn’t love banana bread? And when you add in Paleo friendly chocolate chunks, this is a paradise combination…!

Ingredients:

  • 4 bananas, mashed
  • 4 eggs
  • ½ cup almond butter (or any nut butter)
  • 4 tablespoons melted coconut oil
  • ½ cut coconut flour
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 6 oz. dark chocolate (chopped into chunks)

Get cooking:

  • Grease a 9” x 5” loaf pan, preheat oven to 350F
  • Combine the bananas, eggs, coconut oil, vanilla extract, and nut butter
  • Ad the coconut flour, cinnamon, baking powder, and sea salt. Mix well. Fold in the chocolate chunks
  • Pour into the greased pan and spread evenly
  • Bake in over for around 40-60 minutes, until a toothpick inserted into the middle comes out clean
  • Remove from oven and allow to cool for around 30 minutes. Flip out onto a cooling rack to finish cooling.
  • Cut into squares – and enjoy

3. Zucchini and Egg Breakfast

Zucchini and Egg Breakfast

A perfect post-workout breakfast

Ingredients:

  • ½ cup diced zucchini
  • ½ cup diced yellow squash
  • ½ onion, cut into chunks
  • 1 whole tomato
  • 1-2 whole eggs
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon ghee

Get cooking:

  • Melt the ghee in a skillet over a medium-high heat
  • Add the onions and cook until soft
  • Add the zucchini and yellow squash. Season to taste. Cook for 5-7 minutes – remove from heat
  • Grill the tomato in a grill pan and set aside
  • Fill a medium sized saucepan to the boil. Add the apple cider vinegar.
  • Crack the egg into the water and allow it to swirl in the water until it begins to set – around 1-2 minutes
  • Place the vegetables in a bowl and set the egg/s on top. Lay the tomato on the side.
  • Sprinkle the eggs with salt and pepper to taste, and you’re all set for a deliciously healthy breakfast treat.

4. Paleo Granola

Paleo Granola

Store bought Paleo granola is all very well. But there’s something about making your own…

Ingredients:

  • 1 ½ cups almond flour
  • 1/3 cup coconut oil
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 2 teaspoons vanilla extract
  • ½ cup walnuts
  • ½ cut coconut flakes
  • ¼ cup hemp hearts
  • Sea salt, to taste

Get cooking:

  • Preheat oven to 275 F
  • Combine all the ingredients in a large mixing bowl (you could melt the coconut oil a little to help it mix well)
  • Spread the mixture in a flat layer on a greased baking sheet
  • Bake for 40-50 minutes. Give it a mix every 10 minutes to ensure even cooking
  • Remove from oven and allow to cool. Eat what you like and save the rest for tomorrow…

5. Shrimps and Grits – Paleo Style

Shrimps and Grits – Paleo Style

A Paleo take on a good old U S of A favorite…

Ingredients (for the shrimp)

  • 15 raw shrimps, shelled and de-veined
  • 3 tablespoons extra virgin olive oil
  • 6 minced garlic cloves, divided
  • Zest of a lemon
  • 2 teaspoons dried oregano, divided
  • 2 rashers bacon
  • ½ large onion, diced
  • 2 tablespoons butter
  • 1 tablespoon white wine vinegar
  • 1 teaspoon red pepper flakes
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped oregano
  • Salt and freshly ground black pepper, to taste

Ingredients (for the grits)

  • 1 large head of cauliflower, cut into florets
  • ¼ cup almond milk
  • 4 garlic cloves, minced
  • 1 tablespoon ghee or butter
  • ¼ teaspoon cayenne pepper
  • Salt and pepper, to taste.

Get cooking:

  • Mix together the olive oil, 2 cloves of garlic, lemon zest, and 1 teaspoon dried oregano in a bowl. Place the shrimp into the mixture and marinate for 1-3 hours.
  • Put a couple of inches of water in a large pot and bring to the boil. Place steamer insert in the water, and add the cauliflower florets. Cover and steam for 12-14 minutes until tender. Drain and return cauliflower to the pot.
  • Add the milk, ghee, and garlic. Blend the ingredients to a thick paste, resembling the consistency of grits. Season with salt and pepper to taste.
  • Cook the bacon in a skillet over medium heat until crispy. Reserving the bacon fat in the pan, take the bacon out to cool. Break it into pieces.
  • Add the butter to the bacon fat and melt. Add the onion, sauté for 4-5 minutes until soft. Add the remaining garlic cloves, dried oregano, and red pepper flakes. Sauté for 1-2 minutes, stirring frequently
  • Stir in the white wine vinegar. Add the shrimp. Cook for around 3-4 minutes, stirring frequently, until the shrimp are cooked through.
  • Remove from heat and stir in the lemon juice. Season with salt and pepper to taste.
  • Serve the shrimp and onion over grits, and garnish with the bacon and fresh oregano. Simply delicious…