50+ Nourishing Sunday Paleo Breakfast Recipes to Start Your Day

Sundays are the perfect day to indulge in a nourishing breakfast that sets the tone for a relaxed and productive day.

Whether you’re looking to fuel up before an adventure, enjoy a leisurely brunch at home, or prepare a meal that leaves you feeling energized and healthy, a paleo breakfast is an ideal choice.

Rich in wholesome ingredients like eggs, fresh vegetables, lean meats, and healthy fats, paleo breakfasts offer a blend of flavor, nutrients, and satisfaction without any refined sugars or grains.

In this comprehensive collection of over 50 Sunday paleo breakfast recipes, you’ll discover an array of dishes that cater to every taste—whether you love eggs, smoothies, hearty bowls, or something a bit sweet.

These recipes will help you create a Sunday breakfast that’s as delicious as it is nutritious.

50+ Nourishing Sunday Paleo Breakfast Recipes to Start Your Day

With so many options at your fingertips, finding the perfect Sunday breakfast that aligns with your paleo lifestyle has never been easier.

From savory omelets to sweet banana pancakes and fresh salads, these 50+ recipes provide a variety of flavors and textures that suit any preference or dietary need.

Each recipe is designed to be simple, nourishing, and packed with the wholesome ingredients that make paleo eating a lifestyle you can enjoy all week long.

So, gather your ingredients, fire up the stove, and let the joy of a delicious and nutrient-dense breakfast kickstart your Sunday mornings in the best way possible.

Sweet Potato and Spinach Hash with Eggs

This hearty breakfast is perfect for a nutritious, energy-boosting start to your day. Packed with sweet potatoes, leafy greens, and eggs, it offers a balanced mix of protein, fiber, and vitamins that align perfectly with paleo principles.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 2 tablespoons olive oil or ghee
• 1 small red onion, diced
• 2 cups fresh spinach, chopped
• 4 large eggs
• Salt and pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions:

1. Heat a large skillet over medium heat and add the olive oil or ghee.
2. Add the diced sweet potatoes and sauté for 5-7 minutes until they start to soften.
3. Add the diced onion and cook for another 3-4 minutes until both the sweet potatoes and onion are golden brown.
4. Stir in the chopped spinach and cook until it wilts, about 2 minutes.
5. Push the hash mixture to the sides of the skillet and create four wells in the center.
6. Crack the eggs into each well and cook to your desired doneness, either sunny side up or scrambled gently.
7. Season with salt and pepper to taste and sprinkle with fresh parsley if desired.

This dish is satisfying and offers a delightful combination of sweet and savory flavors. The sweet potatoes provide a subtle sweetness and a good dose of complex carbohydrates for sustained energy, while the spinach adds a nutrient-rich element and the eggs provide healthy fats and protein. It’s a fulfilling paleo breakfast that will keep you going until lunch.

Coconut Flour Pancakes with Berry Compote

Light and fluffy, these coconut flour pancakes are naturally gluten-free and full of flavor. Topped with a warm, homemade berry compote, this breakfast is indulgent yet perfectly aligned with paleo eating.

Ingredients:

• 1/2 cup coconut flour
• 4 large eggs
• 1/4 cup coconut milk
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon baking soda
• Pinch of salt
• 1/2 teaspoon vanilla extract

Berry Compote:

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 2 tablespoons honey or maple syrup
• 1 teaspoon lemon juice

Instructions:

1. In a bowl, whisk together the coconut flour, baking soda, and salt.
2. In another bowl, beat the eggs, then add the coconut milk, honey, and vanilla extract. Mix well.
3. Combine the wet and dry ingredients until you have a thick batter. Let the batter rest for 5 minutes.
4. Preheat a non-stick skillet over medium heat and lightly grease it with coconut oil or ghee.
5. Pour small amounts of batter onto the skillet, forming pancakes. Cook for 2-3 minutes on each side until golden and cooked through.
6. For the compote, add the mixed berries, honey, and lemon juice to a small saucepan. Cook over medium heat for 5-7 minutes, stirring frequently until the berries are soft and the mixture is syrupy.
7. Serve the pancakes topped with the warm berry compote.

These pancakes are light and airy, with the rich, slightly nutty flavor of coconut flour. The berry compote adds a sweet and tangy contrast that makes this breakfast feel like a treat without straying from paleo guidelines. Perfect for those who want to enjoy a classic breakfast with a paleo twist.

Avocado and Bacon Egg Cups

These avocado and bacon egg cups are a great way to enjoy a nutritious breakfast packed with healthy fats and protein. The creamy avocado and crispy bacon pair perfectly with a baked egg for a satisfying meal.

Ingredients:

• 2 large avocados, cut in half and pitted
• 4 large eggs
• 4 slices of cooked bacon, crumbled
• Salt and pepper, to taste
• Red pepper flakes (optional, for a touch of heat)
• Fresh chives, for garnish (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). Line a baking tray with foil or parchment paper.
2. Slice a small piece off the bottom of each avocado half to make them stable on the tray.
3. Scoop out a bit more avocado to create enough room for an egg.
4. Place the avocado halves on the baking tray and crack one egg into each half.
5. Sprinkle crumbled bacon over each egg and season with salt, pepper, and red pepper flakes if desired.
6. Bake in the preheated oven for 12-15 minutes, or until the eggs are cooked to your liking.
7. Remove from the oven and garnish with fresh chives if desired.

The avocado provides a creamy, satisfying base rich in healthy fats, while the eggs contribute protein and essential nutrients. The addition of bacon adds a smoky, salty crunch that contrasts beautifully with the softness of the avocado. This breakfast is a nutritious and indulgent choice that will leave you feeling full and energized.

Shredded Zucchini and Egg Frittata

This frittata is a simple and nutritious way to start your Sunday. Packed with vegetables and protein, it’s a perfect paleo breakfast that’s both satisfying and easy to prepare.

Ingredients:

• 4 large eggs
• 1 medium zucchini, shredded
• 1/2 cup cherry tomatoes, halved
• 1/4 cup diced red bell pepper
• 1/4 cup chopped fresh basil
• 2 tablespoons olive oil or ghee
• Salt and black pepper, to taste
• Optional: a sprinkle of nutritional yeast for a cheesy flavor

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large, oven-proof skillet, heat the olive oil or ghee over medium heat.
3. Add the shredded zucchini and diced red bell pepper. Cook for 3-4 minutes, stirring frequently until the vegetables begin to soften.
4. Add the cherry tomatoes and cook for another 2 minutes.
5. In a bowl, whisk the eggs with salt, black pepper, and fresh basil.
6. Pour the egg mixture into the skillet over the vegetables and cook for 2-3 minutes without stirring, until the edges start to set.
7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the center is set and lightly golden.
8. Remove from the oven, let cool for a few minutes, and slice into wedges before serving.

This frittata is a refreshing take on breakfast with a blend of vegetables and eggs that create a light and nutrient-dense dish. The zucchini adds moisture, while the tomatoes and bell peppers bring a burst of flavor. The dish is simple, yet the combination of flavors and textures makes it filling and perfect for a weekend breakfast.

Smoked Salmon and Avocado Salad

This paleo breakfast salad is both luxurious and nutrient-packed. With healthy fats, lean protein, and a variety of vitamins, it’s a refreshing and fulfilling way to start the day.

Ingredients:

• 4 slices of smoked salmon
• 1 large avocado, diced
• 1 cup mixed greens (arugula, spinach, or baby kale)
• 1/4 cup thinly sliced cucumber
• 2 tablespoons red onion, thinly sliced
• 1 tablespoon capers
• 1/2 lemon, juiced
• 2 tablespoons extra-virgin olive oil
• Salt and black pepper, to taste
• Fresh dill, for garnish (optional)

Instructions:

1. In a large mixing bowl, combine the mixed greens, cucumber, red onion, and capers.
2. Add the diced avocado and gently toss with the lemon juice and olive oil.
3. Season the salad with salt and black pepper to taste.
4. Plate the salad and arrange the smoked salmon slices on top.
5. Garnish with fresh dill and an extra squeeze of lemon if desired.

This salad is simple yet sophisticated, combining the creamy richness of avocado with the savory, smoky flavor of salmon. It’s a low-carb, high-protein meal that offers plenty of omega-3 fatty acids and essential nutrients. The capers add a touch of brininess, and the lemon juice and dill bring freshness to the dish. It’s the perfect breakfast for anyone looking for a light but indulgent morning meal.

Paleo Breakfast Meatballs with Avocado Salsa

These breakfast meatballs are a savory twist on traditional morning meals. Paired with a zesty avocado salsa, this dish is full of flavor, protein, and healthy fats to keep you energized throughout the day.

Ingredients:

• 1 pound ground turkey or ground beef
• 1 egg, beaten
• 1/2 cup almond flour
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• Salt and black pepper, to taste
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon chopped cilantro
• 1/2 lime, juiced

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine the ground turkey or beef, beaten egg, almond flour, minced garlic, smoked paprika, oregano, salt, and black pepper. Mix until well combined.
3. Form the mixture into small meatballs, about 1 inch in diameter, and place them on the baking sheet.
4. Bake for 15-18 minutes, or until the meatballs are cooked through and golden brown.
5. While the meatballs are baking, prepare the avocado salsa. In a bowl, combine the diced avocado, red onion, cherry tomatoes, cilantro, and lime juice. Mix gently and season with salt and pepper to taste.
6. Serve the meatballs warm, topped with the avocado salsa.

These meatballs are a protein-rich breakfast option that pairs beautifully with the vibrant, refreshing avocado salsa. The combination of flavors, from the smoky paprika to the zesty lime, creates a dish that’s both satisfying and bursting with freshness. It’s perfect for those who crave a hearty yet balanced breakfast to fuel their day.

Crispy Prosciutto and Tomato Egg Cups

These egg cups are a delightful paleo breakfast that’s both visually appealing and full of flavor. Wrapped in crispy prosciutto and topped with juicy tomatoes, they are the perfect bite-sized meal to enjoy with a side of fresh greens or on their own.

Ingredients:

• 6 slices of prosciutto
• 6 large eggs
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil or ghee
• Salt and black pepper, to taste
• Optional: a drizzle of balsamic glaze for serving

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a muffin tin with olive oil or ghee.
2. Line each muffin cup with a slice of prosciutto, pressing it against the sides to create a “cup” shape.
3. Crack an egg into each prosciutto-lined cup. Add a few cherry tomato halves on top of each egg and season with salt and black pepper.
4. Bake in the oven for 12-15 minutes, or until the eggs are set to your liking.
5. Remove from the oven and sprinkle the fresh chopped basil on top. Drizzle with a bit of balsamic glaze if desired.

The combination of prosciutto and eggs provides a satisfying mix of protein and healthy fats, while the cherry tomatoes add a burst of sweetness and juiciness. This breakfast is perfect for those who enjoy a bit of savory sophistication to start their day, and the crispy prosciutto adds a wonderful texture to each bite.

Savory Cauliflower and Spinach Pancakes

These cauliflower and spinach pancakes are a paleo-friendly alternative to traditional pancakes. They’re packed with vegetables, making them a great way to start the day with a nutrient boost. Paired with a dollop of almond butter or a side of avocado, these pancakes are both satisfying and healthy.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 2 large eggs
• 1/2 cup fresh spinach, chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and black pepper, to taste
• 2 tablespoons olive oil or coconut oil for frying
• Optional: almond butter or sliced avocado for serving

Instructions:

1. Place the cauliflower rice in a clean kitchen towel and squeeze out excess moisture.
2. In a large bowl, combine the cauliflower rice, eggs, chopped spinach, garlic powder, onion powder, salt, and black pepper. Mix well until fully combined.
3. Heat the olive oil or coconut oil in a skillet over medium heat.
4. Scoop about 1/4 cup of the mixture per pancake and spread it out in the skillet to form a patty. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
5. Serve warm with a dollop of almond butter or sliced avocado for added flavor.

These savory pancakes are a versatile breakfast option that can be served on their own or paired with your favorite toppings. The cauliflower rice gives them a hearty texture, while the spinach adds nutrients and a vibrant color. They’re a great choice for anyone looking to incorporate more vegetables into their morning routine without compromising on taste.

Spicy Chorizo and Bell Pepper Scramble

This flavorful and protein-rich breakfast is perfect for those who like a bit of heat in the morning. The spicy chorizo, combined with bell peppers and eggs, creates a satisfying dish that’s both paleo-friendly and full of bold flavors.

Ingredients:

• 1/2 pound chorizo sausage, casing removed and crumbled
• 4 large eggs
• 1 red bell pepper, diced
• 1/2 yellow onion, diced
• 2 tablespoons olive oil or ghee
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large skillet, heat the olive oil or ghee over medium-high heat.
2. Add the crumbled chorizo and cook for 4-5 minutes, or until browned and cooked through.
3. Add the diced bell pepper and onion to the skillet and cook for 2-3 minutes, until the vegetables begin to soften.
4. In a bowl, whisk the eggs with smoked paprika, salt, and black pepper.
5. Pour the eggs into the skillet and gently scramble them with the chorizo and vegetables. Cook for 2-3 minutes, or until the eggs are just set but still moist.
6. Remove from heat and garnish with fresh cilantro.

This spicy chorizo and bell pepper scramble is a protein-packed, flavorful breakfast that will wake up your taste buds and fuel your day. The chorizo brings bold, smoky flavors, while the bell peppers and eggs add a satisfying balance to the dish. It’s perfect for anyone who enjoys a hearty, satisfying breakfast with a bit of spice.

Sweet Potato and Sausage Hash

This sweet potato and sausage hash is a hearty and satisfying paleo breakfast that combines the sweetness of roasted sweet potatoes with savory, flavorful sausage. It’s perfect for a weekend breakfast or brunch when you want something filling and packed with nutrients.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1/2 pound paleo-friendly sausage, casing removed and crumbled
• 1/2 red bell pepper, diced
• 1/2 yellow onion, diced
• 2 tablespoons olive oil or ghee
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat a large skillet over medium heat and add 1 tablespoon of olive oil or ghee. Add the crumbled sausage and cook for 5-6 minutes, breaking it apart as it browns.
2. Remove the cooked sausage from the skillet and set aside. Add the remaining olive oil or ghee to the skillet and sauté the diced onion and red bell pepper for 2-3 minutes, or until they begin to soften.
3. Add the sweet potato cubes to the skillet and season with smoked paprika, salt, and black pepper. Cook for 8-10 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned.
4. Return the cooked sausage to the skillet and mix well. Cook for an additional 2-3 minutes to combine the flavors.
5. Serve warm, garnished with fresh parsley.

This sweet potato and sausage hash is the perfect combination of sweet and savory, making it an ideal breakfast for those who crave a filling, nutrient-dense meal. The sausage adds a rich, hearty flavor that pairs beautifully with the natural sweetness of the sweet potatoes, while the bell pepper and onion provide a satisfying crunch and extra depth of taste.

Baked Avocado Eggs with Salsa

These baked avocado eggs with salsa are a fresh and satisfying paleo breakfast that’s full of healthy fats and protein. The creamy avocado and runny egg yolk create a perfect combination, while the salsa adds a zesty and bright flavor to each bite.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 large eggs
• 1/2 cup fresh salsa (store-bought or homemade)
• 1/4 teaspoon chili powder
• Salt and black pepper, to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place a baking tray lined with parchment paper or foil in the oven to preheat.
2. Scoop out a small amount of avocado from each half to create space for the egg.
3. Place the avocado halves on the preheated baking tray. Crack one egg into each half and season with salt, black pepper, and chili powder.
4. Bake for 12-15 minutes, or until the eggs are set to your desired doneness.
5. Remove from the oven and top each avocado half with a spoonful of fresh salsa.
6. Garnish with chopped cilantro before serving.

Baked avocado eggs are an indulgent yet healthy breakfast option that is perfect for those who enjoy a rich and creamy texture with a touch of spice. The avocado provides healthy fats and a smooth base, while the egg adds protein and a satisfying texture. The salsa enhances the flavor with a bit of acidity and spice, making this breakfast a standout option that’s both filling and nutritious.

Coconut Flour Pancakes with Blueberry Compote

These coconut flour pancakes are light and fluffy, making them an ideal paleo breakfast option that’s both satisfying and easy to make. Paired with a homemade blueberry compote, this dish adds a touch of sweetness without any refined sugars.

Ingredients:

• 1/2 cup coconut flour
• 4 large eggs
• 1/4 cup unsweetened almond milk
• 1 tablespoon honey or maple syrup
• 1/2 teaspoon baking soda
• 1/4 teaspoon vanilla extract
• 1/2 cup fresh or frozen blueberries
• 2 tablespoons water
• 1 tablespoon coconut oil or ghee for cooking

Instructions:

1. In a mixing bowl, combine the coconut flour, eggs, almond milk, honey, baking soda, and vanilla extract. Mix until smooth and well combined. The batter will be thick; add a bit more almond milk if needed to reach the desired consistency.
2. Heat a large skillet over medium-low heat and add a small amount of coconut oil or ghee.
3. Spoon about 2 tablespoons of batter onto the skillet for each pancake. Cook for 2-3 minutes on each side or until golden brown and cooked through.
4. While the pancakes are cooking, make the blueberry compote. In a small saucepan over medium heat, combine the blueberries and water. Simmer for 5-6 minutes until the blueberries break down and create a thick sauce. Stir occasionally and remove from heat once thickened.
5. Serve the pancakes warm, drizzled with the blueberry compote.

These coconut flour pancakes are a great paleo-friendly breakfast that’s both sweet and satisfying. The blueberry compote adds a touch of natural sweetness and a burst of antioxidants, making this dish not only delicious but also nutritious. Perfect for a lazy Sunday morning, these pancakes are sure to be a hit with family and friends.

Paleo Shakshuka with Sweet Potatoes

This paleo shakshuka is a warm, comforting dish featuring poached eggs in a rich, spiced tomato sauce with the added texture and sweetness of roasted sweet potatoes. Perfect for a leisurely Sunday breakfast or brunch, this dish is both hearty and healthy.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 tablespoons olive oil or ghee
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 yellow onion, diced
• 1 red bell pepper, diced
• 3 large tomatoes, diced (or one can of diced tomatoes)
• 2 cloves garlic, minced
• 4 large eggs
• Salt and black pepper, to taste
• Fresh parsley or cilantro, chopped, for garnish

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tablespoon of olive oil and a pinch of salt. Roast for 20-25 minutes or until tender and slightly crispy.
2. While the sweet potatoes are roasting, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper. Cook for 3-4 minutes until they begin to soften.
3. Add the garlic, cumin, paprika, and cayenne pepper, and cook for another 1-2 minutes to release the flavors.
4. Add the diced tomatoes and season with salt and black pepper. Simmer for 10-12 minutes, stirring occasionally, until the sauce thickens.
5. Make four small wells in the tomato sauce and gently crack an egg into each. Cover the skillet and cook for 4-5 minutes or until the egg whites are set but yolks remain runny.
6. Serve the shakshuka with the roasted sweet potatoes on the side and garnish with fresh parsley or cilantro.

This paleo shakshuka with sweet potatoes combines the rich flavors of a classic shakshuka with the sweetness and heartiness of roasted sweet potatoes. The spices add depth, while the eggs provide protein and creaminess, making this breakfast an exciting and satisfying start to your day.

Smoked Salmon and Avocado Salad

This smoked salmon and avocado salad is a refreshing and nutrient-dense breakfast that’s perfect for those who prefer a lighter option without compromising on flavor. Packed with healthy fats, protein, and omega-3s, it’s a paleo-friendly dish that’s both delicious and filling.

Ingredients:

• 4 slices of smoked salmon
• 2 avocados, peeled, pitted, and sliced
• 2 cups mixed leafy greens (e.g., spinach, arugula, kale)
• 1/4 red onion, thinly sliced
• 1/2 cucumber, sliced
• 1 tablespoon capers
• 2 tablespoons fresh dill, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, combine the leafy greens, red onion, cucumber, and capers.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper to create the dressing. Pour over the salad and toss to coat.
3. Arrange the avocado slices and smoked salmon over the top of the salad. Sprinkle with fresh dill for garnish.
4. Serve immediately, enjoying the refreshing blend of flavors and textures.

This smoked salmon and avocado salad is light, refreshing, and packed with healthy fats and proteins that will keep you energized throughout the morning. The combination of creamy avocado, savory smoked salmon, and crisp veggies makes this salad a paleo breakfast worth waking up for.

Almond Flour Banana Pancakes

These almond flour banana pancakes are soft, fluffy, and naturally sweetened, making them a perfect paleo breakfast option for those craving a touch of sweetness. They pair well with a dollop of almond butter or a handful of fresh berries for a nutritious start to your day.

Ingredients:

• 1 ripe banana, mashed
• 4 large eggs
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 2 tablespoons coconut oil or ghee for cooking
• Optional toppings: almond butter, fresh berries, or a drizzle of honey

Instructions:

1. In a mixing bowl, combine the mashed banana, eggs, almond flour, baking powder, vanilla extract, and cinnamon. Stir until smooth and well combined.
2. Heat the coconut oil or ghee in a skillet over medium-low heat.
3. Pour 1/4 cup of the batter into the skillet for each pancake. Cook for 2-3 minutes or until small bubbles appear on the surface, then flip and cook for another 1-2 minutes or until golden brown.
4. Serve warm with your choice of toppings, such as almond butter, fresh berries, or a drizzle of honey.

These almond flour banana pancakes are a paleo-friendly take on classic pancakes that don’t compromise on flavor. The banana adds natural sweetness, while the almond flour gives a rich, nutty flavor that pairs perfectly with the warm cinnamon. Whether enjoyed on their own or topped with your favorite paleo-friendly toppings, these pancakes are sure to be a breakfast hit.

Note: More recipes​ are coming soon!