40+ Tasty Easter Paleo Breakfast Recipes to Impress your Guest

Easter is a time to celebrate with family, friends, and, of course, delicious food.

If you’re following a paleo lifestyle or looking for healthier alternatives this holiday, you’re in luck!

There’s no need to miss out on the joy of festive meals. Easter morning is the perfect opportunity to indulge in wholesome, nutrient-packed, and incredibly tasty paleo breakfast recipes.

Whether you’re hosting a brunch, preparing an Easter feast, or just looking for something to kick off your day, we’ve got you covered with over 40 unique paleo recipes.

From light and fluffy baked goods to savory veggie-filled dishes, each recipe is designed to be grain-free, dairy-free, and refined-sugar-free, so you can enjoy the holiday without compromising your health goals.

Get ready to try a new breakfast staple that’s bursting with flavor, color, and seasonal ingredients.

Here are 40+ Easter paleo breakfast recipes that will make your holiday morning even more special!

40+ Tasty Easter Paleo Breakfast Recipes to Impress your Guest

This Easter, bring a burst of vibrant, fresh, and nutritious flavors to your breakfast table with these 40+ Easter paleo recipes.

Whether you’re in the mood for something sweet or savory, there’s a paleo-friendly recipe here that suits every taste and preference.

These dishes are not only delicious but also packed with wholesome ingredients to support your healthy lifestyle.

Whether you’re hosting a brunch or enjoying a quiet holiday at home, these recipes will ensure that your Easter morning is filled with joy, flavor, and nutrition.

So, gather your ingredients, get cooking, and make this Easter a healthy, memorable, and flavorful one. Happy cooking and happy Easter!

Easter Paleo Breakfast Casserole with Sweet Potatoes and Spinach

This Easter Paleo Breakfast Casserole is a delicious way to start your holiday morning. Packed with nutrient-dense ingredients like sweet potatoes, spinach, and eggs, this casserole offers a satisfying, healthy twist on traditional breakfast dishes. It’s easy to prepare in advance, making it perfect for a busy Easter morning with family and friends. The vibrant colors of the sweet potatoes and spinach also add a festive touch to your table.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons coconut oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups fresh spinach, roughly chopped
• 6 large eggs
• ½ cup coconut milk
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• Optional: diced cooked bacon or sausage (ensure paleo-compliant)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with coconut oil.
2. Toss the diced sweet potatoes in 1 tablespoon of coconut oil and spread them evenly in the dish. Roast for 15 minutes.
3. Meanwhile, heat the remaining coconut oil in a skillet over medium heat. Sauté the onion and garlic until fragrant. Add the spinach and cook until wilted.
4. In a bowl, whisk together the eggs, coconut milk, salt, pepper, and paprika.
5. Remove the sweet potatoes from the oven and layer the sautéed spinach mixture over them. Add optional cooked bacon or sausage.
6. Pour the egg mixture over the vegetables, ensuring it’s evenly distributed.
7. Bake for 25–30 minutes or until the eggs are set.
8. Allow the casserole to cool for 5 minutes before slicing and serving.

This Easter Paleo Breakfast Casserole is a wholesome, flavorful dish that’s sure to impress your guests. Its combination of sweet potatoes, spinach, and eggs delivers a balanced, nutrient-packed meal that aligns perfectly with a paleo lifestyle. Serve this casserole with fresh fruit or a side salad for a complete Easter brunch experience.

Paleo Carrot Cake Pancakes with Maple Cashew Cream

These Paleo Carrot Cake Pancakes are a delightful way to bring Easter flavors to your breakfast table. Infused with spices and shredded carrots, they taste like your favorite dessert but are healthy enough to start your day right. The creamy maple cashew topping adds a touch of indulgence while staying completely dairy-free and paleo-compliant.

Ingredients (Pancakes):

• 1 cup almond flour
• 2 tablespoons coconut flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground ginger
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• ½ cup finely shredded carrots
• Coconut oil for cooking

Ingredients (Cashew Cream):

• ½ cup raw cashews, soaked overnight
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• ¼ cup water (or as needed for consistency)

Instructions:

1. Blend the soaked cashews, maple syrup, vanilla, and water in a blender until smooth. Set aside.
2. In a mixing bowl, combine almond flour, coconut flour, baking soda, cinnamon, nutmeg, and ginger.
3. Whisk together eggs, vanilla, and maple syrup in a separate bowl, then add to the dry ingredients. Fold in shredded carrots.
4. Heat a non-stick skillet over medium heat and grease lightly with coconut oil. Scoop batter onto the skillet and cook pancakes for 2–3 minutes per side.
5. Stack the pancakes and drizzle generously with the cashew cream before serving.

These Paleo Carrot Cake Pancakes are a delightful, festive breakfast treat for Easter. They bring together the familiar warmth of carrot cake flavors with the lightness and health benefits of paleo ingredients. The maple cashew cream elevates the dish, making it a crowd-pleaser your whole family will enjoy.

Spring Veggie Paleo Egg Muffins

These Spring Veggie Paleo Egg Muffins are the ideal grab-and-go breakfast for Easter morning. Bursting with fresh seasonal vegetables, they are protein-packed, flavorful, and incredibly convenient to prepare. These muffins are perfect for feeding a crowd or meal-prepping for the week, and their versatility allows for easy customization.

Ingredients:

• 8 large eggs
• ½ cup coconut milk
• 1 teaspoon Dijon mustard
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 cup diced zucchini
• 1 cup cherry tomatoes, halved
• ½ cup diced bell peppers
• ¼ cup fresh basil, chopped
• Coconut oil for greasing muffin tins

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin with coconut oil.
2. In a bowl, whisk together eggs, coconut milk, Dijon mustard, salt, and pepper.
3. Distribute the diced zucchini, cherry tomatoes, bell peppers, and basil evenly among the muffin cups.
4. Pour the egg mixture into each cup, filling about ¾ of the way.
5. Bake for 20–25 minutes, or until the egg muffins are set and lightly golden on top.
6. Cool slightly before removing from the tin and serving warm.

These Spring Veggie Paleo Egg Muffins are a nutritious and festive option for Easter breakfast. Packed with vibrant vegetables and fluffy eggs, they bring a taste of spring to your plate. Their ease of preparation and portability make them a fantastic choice for busy mornings or brunch spreads.

Paleo Easter Breakfast Quiche with Asparagus and Bacon

This Paleo Easter Breakfast Quiche is a flavorful, crustless delight that makes for a perfect brunch centerpiece. With fresh asparagus, crispy bacon, and a creamy egg base, this dish is not only satisfying but also paleo-friendly. It’s a great option for anyone looking for a lighter, yet indulgent meal that captures the flavors of spring. The absence of grains or dairy means it’s both gluten-free and dairy-free, making it suitable for a variety of dietary preferences.

Ingredients:

• 8 large eggs
• ½ cup coconut milk
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup fresh asparagus, chopped
• 4 slices bacon, cooked and crumbled
• 1 teaspoon garlic powder
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan with coconut oil.
2. Heat olive oil in a skillet over medium heat. Add the onion and cook until softened. Add the chopped asparagus and sauté for another 2–3 minutes.
3. In a large bowl, whisk together the eggs, coconut milk, garlic powder, salt, and pepper.
4. Stir in the cooked onion, asparagus, and crumbled bacon into the egg mixture.
5. Pour the mixture into the prepared pie dish and bake for 25–30 minutes, or until the eggs are set and the top is lightly golden.
6. Garnish with fresh parsley before slicing and serving.

This Paleo Easter Breakfast Quiche is a delightful addition to your Easter brunch. The combination of asparagus, bacon, and creamy eggs offers a perfect balance of textures and flavors, making it a crowd favorite. It’s also a great dish for prepping ahead of time, allowing you to spend more time with your guests and less time in the kitchen on Easter morning.

Paleo Almond Flour Waffles with Strawberry Compote

These Paleo Almond Flour Waffles are light, crispy, and utterly delicious. Topped with a homemade strawberry compote, they make for an indulgent yet healthy Easter breakfast. Almond flour gives the waffles a rich, nutty flavor, while the fresh strawberry compote adds a naturally sweet and tangy contrast. This combination is perfect for anyone looking for a grain-free, refined sugar-free treat that still feels like a celebration.

Ingredients (Waffles):

• 2 cups almond flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon sea salt
• 4 large eggs
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• ¼ cup coconut milk

Ingredients (Strawberry Compote):

• 2 cups fresh strawberries, hulled and chopped
• 2 tablespoons maple syrup
• 1 teaspoon lemon juice

Instructions:

1. Preheat your waffle iron and lightly grease it with coconut oil.
2. In a bowl, combine almond flour, baking powder, cinnamon, and sea salt.
3. In a separate bowl, whisk together eggs, melted coconut oil, vanilla extract, and coconut milk.
4. Add the wet ingredients to the dry ingredients and mix until fully combined.
5. Pour the batter onto the preheated waffle iron and cook according to your waffle iron’s instructions, usually 3–4 minutes.
6. Meanwhile, prepare the strawberry compote. In a small saucepan, combine the chopped strawberries, maple syrup, and lemon juice. Cook over medium heat, stirring occasionally, for about 5–7 minutes until the strawberries break down and the mixture thickens.
7. Serve the waffles with a generous spoonful of strawberry compote on top.

These Paleo Almond Flour Waffles with Strawberry Compote are a fun and flavorful way to celebrate Easter morning. The waffles are light, airy, and nutty, with just the right amount of sweetness from the fresh strawberry compote. They’re perfect for a special breakfast or brunch and are sure to please both paleo enthusiasts and those simply looking for a delicious, healthier option.

Paleo Lemon Poppy Seed Muffins

These Paleo Lemon Poppy Seed Muffins are a zesty and refreshing way to enjoy a paleo-friendly breakfast for Easter. With a tangy lemon flavor and the crunch of poppy seeds, these muffins are light, fluffy, and perfect for celebrating spring. Sweetened naturally with honey, they’re a guilt-free treat that pairs perfectly with a cup of coffee or tea. They are also free from grains, dairy, and refined sugars, making them a healthy choice for anyone following a paleo diet.

Ingredients:

• 2 cups almond flour
• 2 tablespoons coconut flour
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1/4 teaspoon sea salt
• 4 large eggs
• ¼ cup honey
• 2 tablespoons coconut oil, melted
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 3 tablespoons fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large bowl, mix together almond flour, coconut flour, poppy seeds, baking powder, baking soda, and sea salt.
3. In another bowl, whisk together the eggs, honey, melted coconut oil, vanilla extract, lemon zest, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool before serving.

These Paleo Lemon Poppy Seed Muffins are a light and refreshing way to kick off your Easter celebrations. Their bright lemon flavor and subtle crunch from the poppy seeds make them a unique and delicious addition to your breakfast spread. Perfect for a springtime brunch, they’re sure to become a family favorite for years to come.

Paleo Coconut Banana Pancakes

These Paleo Coconut Banana Pancakes are a sweet and satisfying breakfast option perfect for Easter morning. The combination of ripe bananas and coconut flour creates a soft, fluffy texture, while the natural sweetness of the banana means no added sugar is required. These pancakes are not only paleo-friendly but also dairy-free and gluten-free, making them a great choice for those with dietary restrictions. With a drizzle of maple syrup, they make for an indulgent yet healthy way to celebrate Easter.

Ingredients:

• 2 ripe bananas, mashed
• 3 large eggs
• ¼ cup coconut flour
• ½ teaspoon baking soda
• 1 teaspoon vanilla extract
• ¼ teaspoon sea salt
• 2 tablespoons coconut oil, melted
• Coconut oil or ghee for cooking
• Maple syrup, for serving

Instructions:

1. In a large mixing bowl, whisk together the mashed bananas, eggs, coconut flour, baking soda, vanilla extract, and sea salt until smooth.
2. Stir in the melted coconut oil until fully combined.
3. Heat a skillet over medium heat and grease lightly with coconut oil or ghee.
4. Pour about ¼ cup of the batter onto the skillet for each pancake. Cook for 2–3 minutes on each side until golden brown.
5. Repeat with the remaining batter, greasing the pan as needed.
6. Serve the pancakes warm with a drizzle of maple syrup.

These Paleo Coconut Banana Pancakes are the perfect way to celebrate Easter in a healthy and delicious way. The natural sweetness from the bananas and the richness of coconut flour create a comforting, satisfying pancake that’s both indulgent and nourishing. Whether served with a side of fresh fruit or just a drizzle of maple syrup, these pancakes are sure to be a hit at your Easter brunch.

Paleo Spring Veggie Frittata

A colorful and nutrient-packed Paleo Spring Veggie Frittata is a great way to enjoy a wholesome Easter breakfast. Made with a variety of fresh, seasonal vegetables and a base of eggs and coconut milk, this frittata is both satisfying and nourishing. It’s naturally grain-free, dairy-free, and paleo-friendly, offering the perfect balance of protein, healthy fats, and fiber. With a golden, slightly crispy top and tender vegetables throughout, this frittata will become a favorite Easter dish that’s as beautiful as it is delicious.

Ingredients:

• 8 large eggs
• ½ cup coconut milk
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 cup bell peppers, diced
• 1 cup zucchini, diced
• 1 cup fresh spinach, chopped
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, whisk together the eggs, coconut milk, garlic powder, thyme, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Add the diced onion and bell peppers and sauté until softened, about 5 minutes.
4. Add the zucchini and spinach to the skillet and sauté for another 3–4 minutes until the vegetables are tender and the spinach is wilted.
5. Pour the egg mixture over the vegetables and stir gently to combine. Let the mixture cook for 1–2 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 10–15 minutes, or until the frittata is fully set and lightly golden on top.
7. Garnish with fresh parsley and serve warm.

This Paleo Spring Veggie Frittata is the perfect choice for a light yet filling Easter breakfast. The combination of fresh vegetables and rich eggs makes for a balanced and flavorful meal that aligns with the principles of a paleo diet. Plus, it’s versatile—feel free to swap in your favorite seasonal vegetables for a personalized touch. Whether for a holiday brunch or a weekend breakfast, this frittata will be a hit with everyone.

Paleo Sweet Potato and Sausage Breakfast Skillet

This Paleo Sweet Potato and Sausage Breakfast Skillet is a hearty and savory option for Easter morning. The combination of sweet potatoes, paleo-friendly sausage, and a few fresh vegetables creates a satisfying dish that is both filling and packed with flavor. It’s a one-pan meal that’s easy to make and perfect for feeding a crowd. This dish is naturally gluten-free, dairy-free, and paleo-compliant, making it a great choice for anyone following a clean-eating lifestyle.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 4 Paleo-friendly sausage links (or ground sausage)
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10–12 minutes, stirring occasionally, until tender and lightly browned.
2. Remove the sweet potatoes from the skillet and set aside.
3. In the same skillet, add the sausage and cook until browned and fully cooked, breaking it up with a spoon if using ground sausage.
4. Add the onion, bell pepper, and garlic to the skillet and sauté for 3–4 minutes until the vegetables are tender.
5. Return the cooked sweet potatoes to the skillet and stir in the smoked paprika, cumin, salt, and pepper. Cook for an additional 2–3 minutes, allowing the flavors to meld together.
6. Garnish with fresh parsley and serve warm.

This Paleo Sweet Potato and Sausage Breakfast Skillet is a flavorful and filling dish that’s perfect for Easter morning. The combination of sweet potatoes, savory sausage, and colorful vegetables makes for a delicious, one-pan meal that’s easy to prepare and sure to satisfy everyone at the table. Whether you’re feeding a crowd or enjoying a quiet breakfast with family, this dish is the perfect way to start your holiday celebration.

Paleo Carrot Cake Smoothie Bowl

This Paleo Carrot Cake Smoothie Bowl is a deliciously refreshing and healthy Easter breakfast, combining all the flavors of carrot cake in a nourishing, smoothie format. It’s made with simple, wholesome ingredients like carrots, bananas, and almond milk, creating a creamy texture without dairy or added sugars. Topped with nuts, shredded coconut, and a sprinkle of cinnamon, this smoothie bowl is not only visually appealing but also packs in nutrients for a filling start to your day. Perfect for a quick yet indulgent breakfast that celebrates spring flavors!

Ingredients (Smoothie):

• 1 large carrot, peeled and chopped
• 1 frozen banana
• 1/2 cup unsweetened almond milk
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon chia seeds
• 1 teaspoon pure vanilla extract
• 1 tablespoon almond butter

Toppings:

• 2 tablespoons chopped walnuts
• 2 tablespoons shredded coconut
• 1/2 teaspoon cinnamon
• Fresh carrot ribbons (optional)

Instructions:

1. In a blender, combine the carrot, frozen banana, almond milk, cinnamon, nutmeg, chia seeds, vanilla extract, and almond butter. Blend until smooth and creamy.
2. Pour the smoothie mixture into a bowl.
3. Top with chopped walnuts, shredded coconut, a sprinkle of cinnamon, and fresh carrot ribbons if desired.
4. Serve immediately and enjoy!

This Paleo Carrot Cake Smoothie Bowl is a unique and delicious way to enjoy the flavors of carrot cake while sticking to your paleo lifestyle. It’s packed with nutrients, fiber, and healthy fats, making it a perfect choice for an energizing Easter breakfast. The toppings add a delightful crunch and texture, enhancing the overall experience. Whether you’re enjoying it as a special Easter treat or as a regular morning option, this smoothie bowl is sure to satisfy your cravings while keeping things healthy and vibrant.

Paleo Baked Avocado Eggs

Paleo Baked Avocado Eggs are a quick and satisfying breakfast option for Easter, combining the richness of avocado with a perfectly baked egg. This dish is both paleo-friendly and packed with healthy fats, protein, and essential nutrients. The creamy avocado and the soft yolk of the egg come together in a warm, delicious bite, making it an ideal choice for anyone looking for a nutritious and filling breakfast to start the holiday. It’s a great low-carb option too, and it can easily be customized with your favorite toppings.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• Sea salt, to taste
• Black pepper, to taste
• Red pepper flakes (optional)
• Fresh herbs (parsley, cilantro, or chives), for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Slice the avocados in half and remove the pits.
3. Scoop out a little bit of the flesh from each half to make room for the eggs.
4. Place the avocado halves in a baking dish, ensuring they are steady.
5. Carefully crack an egg into each avocado half.
6. Sprinkle with sea salt, black pepper, and red pepper flakes (if using).
7. Bake for 12-15 minutes, or until the egg whites are set and the yolks are cooked to your liking.
8. Garnish with fresh herbs and serve immediately.

Paleo Baked Avocado Eggs are a perfect breakfast choice for Easter, offering a balance of healthy fats and protein that will keep you energized throughout the day. The creamy avocado pairs wonderfully with the rich, runny egg yolk, and the dish is simple to prepare, making it an excellent option for busy mornings. Plus, it’s a fun and visually appealing way to serve eggs, especially for a holiday brunch. You can easily customize the toppings to your liking, making this recipe as versatile as it is delicious.

Paleo Strawberry Chia Seed Jam and Almond Butter Toast

Paleo Strawberry Chia Seed Jam and Almond Butter Toast is a healthy and satisfying way to start your Easter morning. The homemade strawberry chia seed jam is naturally sweetened and full of fiber, while the almond butter adds healthy fats and protein. Paired with paleo-friendly toast, this breakfast option is a delightful, grain-free treat that’s perfect for those seeking something light yet filling. It’s a great choice for a fun Easter breakfast or brunch, offering a balance of sweet and savory flavors with a wholesome twist.

Ingredients (Strawberry Chia Seed Jam):

• 2 cups fresh strawberries, hulled and chopped
• 2 tablespoons chia seeds
• 1 tablespoon maple syrup (or honey)
• 1 teaspoon lemon juice

Ingredients (Toast):

• 2 slices paleo-friendly bread (like almond flour or coconut flour bread)
• 2 tablespoons almond butter
• Fresh strawberries, sliced (for topping)

Instructions (Strawberry Chia Seed Jam):

1. In a saucepan, add the chopped strawberries, chia seeds, maple syrup, and lemon juice.
2. Cook over medium heat for about 10-12 minutes, mashing the strawberries as they soften. Stir occasionally.
3. Once the mixture thickens to your desired consistency, remove from heat and let it cool. The jam will continue to thicken as it cools.

Instructions (Toast):

1. Toast the paleo bread until golden brown and crispy.
2. Spread a generous layer of almond butter on each slice.
3. Top with the homemade strawberry chia seed jam and sliced fresh strawberries.
4. Serve immediately and enjoy!

Paleo Strawberry Chia Seed Jam and Almond Butter Toast is a wonderfully indulgent yet nutritious breakfast that’s perfect for Easter. The homemade chia seed jam provides a natural sweetness and fruity flavor that pairs beautifully with the rich almond butter and grain-free toast. This combination is not only delicious but also packed with nutrients, offering a balanced breakfast that will leave you feeling satisfied and energized. It’s a great way to enjoy the flavors of spring while keeping your breakfast wholesome and paleo-friendly.

Paleo Lemon Poppy Seed Muffins

These Paleo Lemon Poppy Seed Muffins are a zesty and light breakfast treat, perfect for Easter morning or any springtime occasion. The combination of fresh lemon zest and poppy seeds creates a refreshing and slightly nutty flavor, while almond flour and coconut flour ensure they remain soft and moist, without the need for gluten. These muffins are sweetened naturally with honey and a touch of vanilla, making them a delicious, health-conscious way to start your day. They’re grain-free, dairy-free, and refined-sugar-free, making them a great paleo-friendly breakfast option.

Ingredients:

• 2 cups almond flour
• ¼ cup coconut flour
• 3 large eggs
• ¼ cup honey
• 1 teaspoon vanilla extract
• 2 tablespoons lemon zest
• 2 tablespoons poppy seeds
• 1 teaspoon baking powder (ensure it’s paleo-friendly)
• ¼ teaspoon sea salt
• ¼ cup coconut oil, melted
• 2 tablespoons unsweetened almond milk

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with coconut oil.
2. In a large mixing bowl, combine the almond flour, coconut flour, poppy seeds, baking powder, and sea salt.
3. In another bowl, whisk together the eggs, honey, vanilla extract, lemon zest, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and stir until well combined. If the batter is too thick, add the almond milk a little at a time to reach the desired consistency.
5. Spoon the batter evenly into the muffin tin, filling each cup about three-quarters full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow to cool before serving.

These Paleo Lemon Poppy Seed Muffins are a bright and flavorful way to kick off your Easter morning. The tangy lemon zest and poppy seeds offer a delightful twist on the traditional muffin, while the almond and coconut flour blend creates a soft and moist texture. These muffins are light, refreshing, and free from refined sugars and grains, making them a perfect paleo-friendly breakfast or brunch treat. They’re a crowd-pleaser that’s sure to impress your guests while staying true to a healthy, balanced diet.

Paleo Veggie-Stuffed Breakfast Peppers

Paleo Veggie-Stuffed Breakfast Peppers are a savory, nutritious breakfast option that’s both filling and full of flavor. Red bell peppers are stuffed with a blend of eggs, spinach, onions, and garlic, creating a satisfying breakfast that’s easy to prepare and packed with vitamins and minerals. This dish is naturally grain-free, dairy-free, and gluten-free, and can be easily customized with your favorite veggies or meats. It’s a great way to enjoy a protein-packed, veggie-filled breakfast that’s perfect for an Easter brunch or weekend morning.

Ingredients:

• 4 red bell peppers
• 4 large eggs
• 1 cup spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon dried oregano
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• Fresh herbs (parsley, cilantro), for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, standing upright.
3. Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, cooking for 3–4 minutes until softened.
4. Add the spinach and cook for another 2–3 minutes, until wilted. Season with oregano, salt, and pepper.
5. Spoon the veggie mixture into each bell pepper, pressing down lightly.
6. Crack an egg into each stuffed pepper, making sure the egg sits neatly on top of the veggie filling.
7. Bake for 15–20 minutes, or until the eggs are cooked to your liking.
8. Garnish with fresh herbs and serve warm.

Paleo Veggie-Stuffed Breakfast Peppers are a vibrant and healthy option for Easter breakfast. The sweet bell peppers create a natural “bowl” for the egg and vegetable filling, making each bite a perfect combination of creamy, savory goodness. This dish is easy to customize, so feel free to add your favorite vegetables or proteins. Whether served for a small family breakfast or as part of a larger Easter brunch, these stuffed peppers will be a hit with everyone.

Paleo Sweet Potato Hash with Eggs

This Paleo Sweet Potato Hash with Eggs is a hearty, savory breakfast that’s both satisfying and nutritious, perfect for an Easter morning. The dish combines roasted sweet potatoes, sautéed vegetables, and eggs, all cooked together in one pan for an easy and flavorful meal. Packed with fiber, vitamins, and healthy fats, this breakfast will keep you energized throughout the day. It’s paleo-friendly, grain-free, and dairy-free, making it a great choice for those with dietary restrictions, while still feeling indulgent and hearty.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 4 large eggs
• Sea salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the diced sweet potatoes on a baking sheet and toss with 1 tablespoon olive oil. Roast for 20–25 minutes, or until tender and lightly browned, flipping halfway through.
3. While the sweet potatoes are roasting, heat olive oil in a large skillet over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for 5–7 minutes, until the vegetables are softened.
4. Add the roasted sweet potatoes to the skillet and stir in the paprika, cumin, salt, and pepper. Cook for another 2–3 minutes to allow the flavors to meld together.
5. Make four wells in the hash mixture and crack an egg into each well. Cover the skillet and cook for 4–5 minutes, or until the eggs are cooked to your desired level of doneness.
6. Garnish with fresh parsley and serve warm.

Paleo Sweet Potato Hash with Eggs is a wholesome and flavorful breakfast that’s perfect for Easter or any special occasion. The combination of roasted sweet potatoes and sautéed veggies provides a savory base, while the eggs add protein and richness. This dish is easy to prepare and can be enjoyed by all, whether as a standalone breakfast or as part of a larger brunch spread. It’s filling, nutritious, and packed with flavors, making it a great choice for anyone seeking a healthy yet satisfying start to their day.

Note: More recipes are coming soon!