paleo breakfast

This savory sweet potato breakfast bowl makes a nourishing breakfast (or brunch, lunch, or dinner!) It brims with goodness from creamy sweet potato puree, toasted sesame oil, sautéed spinach and scallions, crunchy vegan coconut bacon, and poached eggs. See notes for make-ahead, vegan, and egg prep options!

Whipped Sweet Potato Breakfast Bowls with Spinach, Eggs, and Coconut Bacon

coconut bacon

potatoes

vegetable bouillon cube (or use 2 cups vegetable broth in place of some of the water)

butter

Salt,

rice vinegar

3-4 large eggs (or 2 eggs per bowl if you like)

La Tourangelle toasted sesame oil, plus more for drizzling

scallions,

lightly packed washed baby spinach

Togarashi,

Peel the sweet potatoes, cut into large cubes, and place in large saucepan. Add the bouillon cube and cover with 1 inch of water (and vegetable broth if using instead of bouillon). Bring to a boil, then reduce the heat and simmer until the potatoes are very tender, about 10 minutes. Reserve ½ cup of the cooking liquid and drain the sweet potatoes.

Return the cooked sweet potatoes to the pot, add the butter, and blend with an immersion blender until creamy, adding as much of the cooking liquid as you need to make a thick puree. Taste, adding salt or butter if you like. Cover and keep warm.

Fill a skillet with high sides with water, add a bit of salt, and bring to a bare simmer. Crack each egg into a small bowl or ramekin. Add a splash of vinegar to the simmering water and carefully add each egg to the water, holding the bowl close to the surface of the water. Cook the eggs for 4 minutes for a medium poach. Remove with a slotted spoon to paper towels and trim away any wonky whites. Drain the skillet and wipe dry.

Heat the toasted sesame oil in the now empty skillet over medium heat. Add the scallions and spinach and cook, tossing, until wilted. Season with a few pinches of salt to taste.

Spoon the whipped sweet potatoes into bowls, divide the spinach among them, top with the poached eggs, coconut bacon, a sprinkle of togarashi, and a drizzle of toasted sesame oil.

A delicious, easy Sweet Potato Frittata with Ham and Caramelized Onions. Whole30 and Paleo friendly, it's great for healthy breakfasts and dinners too!

Sweet Potato Frittata

sweet potato (about 1 medium)

olive oil (divided)

ham Canadian

onion

rosemary

eggs

cheddar cheese (about 1 ounce)

black pepper

salt

feta cheese (plus additional for serving)

Place a rack in the center of your oven and preheat the oven broiler to high.

Place the chopped sweet potato in a microwave-safe bowl. Fill the bowl with water to a depth of 1/2 inch. Cover the plate with a paper towel (or use a reusable microwave-safe cover). Microwave on high until the cubes are slightly tender but not fully cooked, about 4 to 5 minutes. Let cool a few minutes, then drain.

Meanwhile, heat 2 tablespoons oil in a 10-inch cast-iron or similar ovenproof skillet over medium-high heat. Swirl to coat the skillet. Once the oil is hot, add the ham. Cook, stirring often, until the ham is browned on all sides, 4 to 5 minutes. With a slotted spoon, remove the ham to a plate and set aside.

Reduce the heat to medium. Add the remaining 1/2 tablespoon oil, onion, rosemary, and sweet potato. Sauté, stirring often, until both the onion and sweet potato are lightly browned and the onion is softened, about 7 minutes.

In a large mixing bowl, whisk the eggs until blended. Whisk in the cheddar, black pepper, and salt.

Remove the skillet from the heat. Slowly and gently pour in the egg mixture. Sprinkle with the ham and feta.

Place the skillet in the oven. Broil until the eggs are set and the top is golden, about 3 to 5 minutes. Watch very carefully towards the end of the cooking time to ensure it doesn’t burn (don’t walk away!). This time may vary depending upon your skillet (different materials hold heat differently). If at the 5 minute mark your frittata is not fully cooked, switch the oven to BAKE at 350 degrees F and continue cooking until the eggs are set. Remove from the oven (be careful, the skillet handle will be hot). Let cool a few minutes. Slice and serve warm or at room temperature.

These paleo breakfast stacks from Delish.com satisfy your breakfast sandwich craving without ruining your diet.

Paleo Breakfast Stacks

breakfast sausage patties

avocado, mashed

kosher salt

chives,

sauce,

Very different but quite delicious. Thanks for sharing this idea.

I used poached eggs. I also used Boars Head breakfast sausage. Fabulous!

https://streaming.hearstdigitalstudios.com/2fdcd95b-beb2-4733-bbb7-3d7e40e1494a/video_rover_16x9_1080p_hd_1563567641_3594.mp4

These easy Paleo Breakfast Stacks make breakfast a breeze and guilt-free!

Paleo Breakfast Stacks Is the Breakfast Of Champions

Bust out those waffle makers for this Sweet Potato Waffle Breakfast Sandwich. Five simple ingredients combined for one epic paleo sandwich. Whole30 compliant too!

Paleo Sweet Potato Waffle Breakfast Sandwich

eggs, divided

small/medium potato,

tsp cumin

paprika

garlic salt

oil,

kale, chopped

avocado,

salt & pepper,

Heat waffle iron and grease well. Set aside.

In a medium mixing bowl whisk 1 egg (you can also use 2 egg whites). Add in grated sweet potato–should be around a heaping cup–plus seasonings and 1 tsp oil. Mix well until thoroughly combined. Once waffle iron has fully heated, pack in sweet potato hash mixture into iron, covering all of the quadrants. Press waffle iron down gently and allow sweet potato to cook about 4-5 minutes, until lightly golden.

While the waffle is cooking saute kale in pan with oil on medium heat until slightly crispy, about 3-4 minutes. Fry or scramble eggs in same pan (remove kale or keep in, your choice) to personal preference.

Once sweet potato waffle is ready gently remove with butter knife and transfer to plate. Layer on kale, fried egg, and avocado slices. Finish with salt and pepper if you wish and enjoy!

Works great! I use a ceramic waffle iron and greasing it is not needed at all. Crispy and delicious "breakfast bread" as my toddler calls it. Thank you so much!

A warm and nourishing porridge. This easy overnight chia seed porridge has cinnamon sauteed pears and feijjoas. Gluten Free, Dairy Free, Paleo & Vegan.

Chia Seed Porridge

chia seeds

almond milk (150 milliliters)

coconut milk (250 milliliters)

tspn vanilla extract

Tbspn coconut oil

pear,

feijoa, peeled, cut and flesh removed.

Tbspn chopped almonds

cinnamon

frozen berries

Tbpsn warm water

Tbspn coconut yoghurt

Tbspn coconut

Start the night before. Soak the chia seeds...

Start the night before. Soak the chia seeds in the coconut and almond milk, stir the chia seeds and vanilla extract through the milk. Put in a covered bowel or sealed container or jar and leave in the fridge overnight.

In a medium sized skillet or pan melt...

In a medium sized skillet or pan melt the coconut oil. Add the chopped pear, feijoas, almonds and cinnamon to the skillet. Saute these for 3-5 minutes until the fruit is tender and the cinnamon is mixed through the fruit and almonds.

While the pear, feijoas and almonds are sauteing...

While the pear, feijoas and almonds are sauteing gently reheat the chia seed porridge in a small saucepan, heat until warm but not boiling.

In a high sped blender add the berries...

In a high sped blender add the berries and water and blitz until they are nearly like liquid.

Spoon the chia seed porridge into bowls, drizzle...

Spoon the chia seed porridge into bowls, drizzle with the berry liquid, top with the cooked pear, feijoas and almonds. Top with shaved coconut and coconut yoghurt.

Serve immediately.

Vanilla Coconut Milk Chia Pudding is a thick, creamy treat for breakfast, a snack or dessert! You only need 4 ingredients and 5 minutes of prep time to make this dairy-free, vegan, Paleo and keto recipe.

Vanilla Coconut Milk Chia Pudding

(15 oz.) can of full-fat coconut milk

sweetener of choice (see notes)

vanilla

fine sea salt (optional)

Shake the can of coconut milk to blend the cream and water. Pour the coconut milk into a bowl or container (it&#039;s okay if it&#039;s not perfectly blended).

Whisk in the sweetener (if using) and vanilla until everything is smooth and blended. If the coconut cream still hasn&#039;t fully blended in, use a blender or stick blender.

Whisk in the chia seeds so they&#039;re evenly distributed.

Cover and chill in the fridge for at least an hour to set into a pudding. Give it one more stir, then serve.

If you prep the turkey sausage patties at the beginning of the week, this breakfast only takes about 10 minutes to make.

Breakfast:  Eggs, Avocado, Turkey Sausage

Eggs

Avocado, sliced

Turkey Sausage Patties (Recipe)

Sea Salt u0026 Pepper,

Prep the turkey sausage ahead of time to serve throughout the week.

Fry up 2 eggs.

Add the avocado, eggs, and sausage patties to a plate.  Sprinkle sea salt u0026 pepper over the eggs and avocado and ENJOY!

Bacon Kale & Sweet Potato Hash: a sweet and savory one skillet breakfast packed with protein, fiber, and tons of flavor. Low Fodmap & Whole 30 Approved

Bacon Kale & Sweet Potato Hash

bacon*

potato

bell pepper (any colour) diced, core and seeds removed

kale |

salt and pepper

coconut oil, ghee, butter

In a 12 inch cast iron skillet cook...

In a 12 inch cast iron skillet cook the bacon on a medium-low heat until it begins to crisp then remove the bacon to a plate lined with a paper towel and set aside for now.

If your there isn't enough fat from the...

If your there isn't enough fat from the bacon to cover the bottom of your skillet add additional oil,butter to cover the bottom. Turn the heat up to medium high and evenly spread the cubed sweet potatoes over the hot oil. Allow the sweet potatoes to cook undisturbed for a few minutes on one side until they begin to brown. Flip and allow them to brown on the other side.

Preheat your oven to 400°F/200°C

Stir the sweet potatoes with a wooden spoon...

Stir the sweet potatoes with a wooden spoon and cook until they begin to soften. Add the kale and the diced bell peppers and stir to soften the vegetables. Add salt and pepper to taste.

Make 3-4 little wells in the potato/vegetable mixture...

Make 3-4 little wells in the potato/vegetable mixture and crack and egg into each well. Transfer the skillet to the oven to cook for 5-10 minutes depending on how runny you want your eggs. Crumble and sprinkle the bacon on top and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/yvfxhmsondkgj0yztpcd.mp4

Top 8 paleo breakfast recipes from across the web

The most viewed paleo breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Whipped Sweet Potato Breakfast Bowl...

Sweet Potato Frittata

Paleo Breakfast Stacks

Paleo Sweet Potato Waffle Breakfast...

Chia Seed Porridge

Vanilla Coconut Milk Chia Pudding

Breakfast: Eggs, Avocado, Turkey S...

Bacon Kale & Sweet Potato Hash

Top 8 paleo breakfast recipes from across the web

The most viewed paleo breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whipped Sweet Potato Breakfast Bowl...

Sweet Potato Frittata

Paleo Breakfast Stacks

Paleo Sweet Potato Waffle Breakfast...

Chia Seed Porridge

Vanilla Coconut Milk Chia Pudding

Breakfast: Eggs, Avocado, Turkey S...

Bacon Kale & Sweet Potato Hash

The most viewed paleo breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine