25+ Delicious Friday Paleo Brunch Recipes You’ll Love

Fridays are all about winding down from the week and preparing for the weekend ahead. What better way to start the day than with a delicious, nutrient-packed paleo brunch?

Whether you’re a seasoned paleo enthusiast or just beginning to embrace the lifestyle, these 25+ paleo brunch recipes offer a perfect balance of flavor and health benefits.

From savory options like avocado toast with poached eggs to sweet treats like almond flour pancakes, these recipes will make your Friday mornings feel special without compromising on your health goals.

So, gather your ingredients, and let’s dive into some mouthwatering paleo brunch ideas that are as delicious as they are wholesome!

25+ Delicious Friday Paleo Brunch Recipes You’ll Love

With these 25+ paleo brunch recipes, your Fridays will never be the same.

Say goodbye to the standard breakfast and indulge in nourishing meals that fuel your body and satisfy your cravings.

Whether you’re hosting friends or enjoying a solo brunch, these dishes will leave you feeling energized and ready for whatever the weekend brings.

So, embrace the paleo lifestyle and enjoy a flavorful start to your weekend with these simple yet scrumptious brunch ideas.

Here’s to healthier, happier Fridays!

Avocado Bacon Egg Cups

These Avocado Bacon Egg Cups are a perfect balance of healthy fats, protein, and flavor. Ideal for a low-carb and paleo brunch, they combine creamy avocado, crispy bacon, and a runny egg in a baked cup. This dish is not only delicious but also packed with nutrients, keeping you full and energized throughout the day. It’s an easy recipe that can be prepped in advance for a quick brunch or lunch.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• 4 slices of bacon
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Slice the avocados in half, remove the pit, and scoop out a bit of the flesh to make space for the egg.
3. Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
4. Place the avocado halves on a baking sheet, and crack an egg into each half, carefully ensuring the egg doesn’t overflow.
5. Sprinkle with salt, pepper, and crumbled bacon.
6. Bake for 12-15 minutes or until the egg whites are set, but the yolks are still runny.
7. Garnish with fresh herbs if desired, and serve warm.

Avocado Bacon Egg Cups offer the perfect combination of rich flavor and satisfying texture, making them an ideal choice for a low-carb brunch. The creamy avocado complements the crispy bacon and soft egg yolk, creating a balanced meal that fits within both the paleo and keto guidelines. These cups are easy to customize—feel free to add extra veggies or seasonings according to your taste. They’re a great way to start the weekend feeling full and energized, without the carbs.

Paleo Breakfast Sausage Patties with Spinach

These Paleo Breakfast Sausage Patties with Spinach are a wholesome and hearty brunch option, perfect for a low-carb, keto-friendly meal. Packed with protein, healthy fats, and greens, this dish will keep you satisfied for hours. With simple ingredients and minimal prep time, you can make a big batch to enjoy throughout the week.

Ingredients:

• 1 lb ground pork (or turkey)
• 1 cup fresh spinach, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried sage
• Salt and pepper to taste
• Olive oil for cooking

Instructions:

1. In a large bowl, combine the ground meat, chopped spinach, onion, garlic, thyme, sage, salt, and pepper. Mix well until everything is evenly incorporated.
2. Divide the mixture into 8-10 equal portions and form them into patties.
3. Heat a bit of olive oil in a skillet over medium heat.
4. Cook the sausage patties for 4-5 minutes per side, until golden brown and cooked through.
5. Serve warm with your favorite paleo sides.

These Paleo Breakfast Sausage Patties with Spinach are a delicious and filling way to enjoy a low-carb brunch. The spinach adds a nutrient boost, while the combination of herbs gives the patties a savory, flavorful punch. Whether served with a side of roasted vegetables or enjoyed on their own, they’re a versatile and satisfying dish. They also store well, so you can prepare them ahead of time for quick and easy meals later in the week.

Zucchini Noodles with Pesto and Grilled Chicken

Zucchini Noodles with Pesto and Grilled Chicken is a light yet satisfying paleo brunch option that’s perfect for those following a low-carb or keto diet. The spiralized zucchini provides a fresh, low-calorie alternative to pasta, while the homemade pesto sauce adds a burst of flavor. Grilled chicken adds lean protein, making this dish both filling and nutritious.

Ingredients:

• 2 large zucchinis, spiralized
• 2 chicken breasts, boneless and skinless
• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• Olive oil for grilling

Instructions:

1. Season the chicken breasts with salt and pepper and drizzle with olive oil. Grill over medium heat for 6-7 minutes per side, until fully cooked and juices run clear. Slice into thin strips.
2. In a food processor, combine basil, pine nuts, garlic, salt, and olive oil. Process until smooth to make the pesto sauce.
3. In a large skillet, heat a bit of olive oil and sauté the spiralized zucchini noodles for 2-3 minutes, just until tender.
4. Toss the zucchini noodles with the pesto sauce and grilled chicken.
5. Serve immediately, garnished with extra pine nuts or fresh herbs if desired.

Zucchini Noodles with Pesto and Grilled Chicken is a refreshing, low-carb alternative to traditional pasta dishes. The pesto adds a rich, herbaceous flavor, while the grilled chicken brings in a smoky, savory element. This meal is light yet filling, making it a great choice for a nutritious brunch or lunch. It’s also quick to prepare, making it an easy option for busy days when you want a meal that’s both healthy and satisfying.

Sweet Potato and Kale Hash with Fried Eggs

This Sweet Potato and Kale Hash with Fried Eggs is a nutrient-packed paleo and keto-friendly brunch option. Sweet potatoes provide a hint of natural sweetness while being a great source of fiber and vitamins. Combined with the earthy taste of kale and the richness of perfectly fried eggs, this dish is both flavorful and filling. It’s an excellent way to enjoy a wholesome meal that’s quick to prepare and packed with antioxidants.

Ingredients:

• 1 large sweet potato, diced
• 2 cups kale, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil or coconut oil
• 4 large eggs
• Salt and pepper to taste
• Paprika or chili flakes (optional, for spice)

Instructions:

1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften.
2. Add the onions and garlic, cooking for another 2-3 minutes until fragrant.
3. Toss in the chopped kale and season with salt, pepper, and optional paprika or chili flakes. Cook until the kale wilts, about 3-4 minutes.
4. In a separate pan, heat the remaining oil and fry the eggs to your desired doneness (sunny-side up or over easy works best).
5. Serve the sweet potato and kale hash on plates and top with the fried eggs.

This Sweet Potato and Kale Hash with Fried Eggs is a vibrant and hearty brunch that’s as nourishing as it is delicious. The combination of tender sweet potatoes, crispy kale, and creamy egg yolks creates a delightful contrast in texture and taste. Perfect for a leisurely weekend brunch or an energizing lunch, this recipe is sure to become a favorite for those who love a balance of flavors and healthy ingredients.

Cauliflower Breakfast Bowl with Avocado and Sausage

The Cauliflower Breakfast Bowl with Avocado and Sausage is a low-carb alternative to traditional grain-based breakfast bowls. This dish features cauliflower rice as a nutrient-dense base, paired with savory sausage and creamy avocado. It’s a paleo and keto-friendly meal that is quick to make and customizable with your favorite toppings.

Ingredients:

• 2 cups cauliflower rice (store-bought or homemade)
• 1 avocado, sliced
• 4 breakfast sausages (paleo-approved)
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• Optional toppings: fresh herbs, chili flakes, or a squeeze of lemon

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the cauliflower rice and sauté for 5-6 minutes until tender. Season with salt and pepper.
2. Cook the breakfast sausages in a separate pan according to package instructions, or until golden and cooked through.
3. In serving bowls, divide the cauliflower rice. Top with sliced avocado, sausages, and cherry tomatoes.
4. Garnish with optional toppings such as fresh herbs or chili flakes, and serve immediately.

This Cauliflower Breakfast Bowl with Avocado and Sausage is a satisfying, nutrient-rich option for brunch or lunch. It’s packed with healthy fats, protein, and fiber, making it an excellent choice for a balanced, low-carb meal. The simplicity of this dish allows you to get creative with your toppings and flavors, making it a versatile addition to your paleo recipe repertoire.

Cauliflower Fried Rice with Shrimp

This Cauliflower Fried Rice with Shrimp is a deliciously light and satisfying paleo brunch recipe. Packed with fresh vegetables, juicy shrimp, and nutrient-rich cauliflower rice, this dish is a perfect low-carb alternative to traditional fried rice. Quick to prepare, it’s a wholesome, protein-packed option that’s both flavorful and nutritious, making it an excellent choice for a keto-friendly meal.

Ingredients:

• 3 cups cauliflower rice (store-bought or homemade)
• 1/2 lb shrimp, peeled and deveined
• 1 small onion, diced
• 1 cup mixed vegetables (e.g., carrots, peas, bell peppers)
• 2 cloves garlic, minced
• 2 eggs, beaten
• 2 tbsp coconut aminos (or soy sauce alternative)
• 1 tbsp sesame oil (optional)
• 2 tbsp olive oil
• Salt and pepper to taste
• Green onions for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium heat. Add the shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove and set aside.
2. In the same skillet, heat another tablespoon of oil. Add the onions, garlic, and mixed vegetables, and sauté until tender, about 5 minutes.
3. Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs until cooked, then mix them with the vegetables.
4. Stir in the cauliflower rice and cook for another 5 minutes. Add the coconut aminos and sesame oil, stirring well to combine.
5. Return the shrimp to the skillet and cook until heated through. Adjust seasoning with more salt or pepper if needed.
6. Garnish with chopped green onions and serve warm.

This Cauliflower Fried Rice with Shrimp is a flavorful and satisfying dish that’s perfect for a paleo or keto brunch. The cauliflower rice absorbs the savory flavors of the shrimp and vegetables, creating a dish that’s reminiscent of traditional fried rice but without the carbs. It’s a quick and healthy recipe that can be customized with your favorite vegetables and protein, making it a versatile go-to for any day of the week.

Smoked Salmon and Avocado Salad

Smoked Salmon and Avocado Salad is a light yet luxurious paleo brunch recipe. Combining the rich, smoky flavor of salmon with the creamy goodness of avocado, this dish is packed with healthy fats, protein, and fresh greens. It’s a simple, no-cook recipe that’s perfect for a refreshing low-carb meal, offering a gourmet experience without the hassle.

Ingredients:

• 4 oz smoked salmon
• 1 large avocado, sliced
• 2 cups mixed greens (arugula, spinach, or kale)
• 1/4 red onion, thinly sliced
• 1 tbsp capers
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions:

1. Arrange the mixed greens on a serving plate or bowl.
2. Top with slices of smoked salmon, avocado, and red onion.
3. Sprinkle the capers over the salad.
4. Drizzle olive oil and lemon juice over the top, and season with salt and pepper.
5. Serve immediately and enjoy the freshness.

This Smoked Salmon and Avocado Salad is a quick and elegant option for a paleo brunch. The combination of healthy fats from the salmon and avocado, along with the crunch of fresh greens, makes this salad both satisfying and nutritious. Perfect for a warm day or when you’re in the mood for something light, this recipe delivers gourmet flavors without any cooking required.

Coconut Flour Pancakes with Berries

Coconut Flour Pancakes with Berries are a delightful paleo-friendly twist on traditional pancakes. Made with coconut flour, they’re low in carbs, naturally gluten-free, and full of flavor. Topped with fresh berries and a drizzle of maple syrup or coconut cream, these pancakes are a wholesome treat that feels indulgent but fits perfectly into your paleo or keto lifestyle.

Ingredients:

• 1/4 cup coconut flour
• 4 large eggs
• 1/4 cup almond milk (or any non-dairy milk)
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• Pinch of salt
• Fresh berries (e.g., strawberries, blueberries) for topping
• Maple syrup or coconut cream for serving (optional)

Instructions:

1. In a mixing bowl, whisk together eggs, almond milk, coconut oil, and vanilla extract.
2. Add the coconut flour, baking powder, and salt, and mix until smooth. Let the batter sit for 2-3 minutes to thicken.
3. Heat a non-stick skillet over medium heat and grease lightly with coconut oil.
4. Pour 2-3 tablespoons of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes.
5. Stack the pancakes on a plate and top with fresh berries. Serve with maple syrup or coconut cream if desired.

Coconut Flour Pancakes with Berries are a perfect paleo brunch option for those with a sweet tooth. These pancakes are fluffy, flavorful, and naturally low in carbs, making them a guilt-free indulgence. The fresh berries add a burst of natural sweetness and a dose of antioxidants, while the optional maple syrup or coconut cream takes them to the next level. Enjoy these pancakes for a comforting yet healthy start to your weekend.

Turkey and Zucchini Breakfast Skillet

This Turkey and Zucchini Breakfast Skillet is a hearty, savory paleo brunch option that’s packed with lean protein and fresh vegetables. The combination of ground turkey, tender zucchini, and flavorful spices makes this dish both nutritious and satisfying. It’s an excellent one-pan meal that’s quick to prepare, low in carbs, and perfect for a lazy Friday brunch or a quick lunch.

Ingredients:

• 1 lb ground turkey
• 2 medium zucchinis, diced
• 1 bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and garlic, and sauté until fragrant, about 2 minutes.
2. Add the ground turkey, breaking it up with a spatula, and cook until no longer pink, about 5-7 minutes.
3. Stir in the zucchini, bell pepper, smoked paprika, cumin, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Garnish with fresh parsley and serve warm.

This Turkey and Zucchini Breakfast Skillet is a perfect balance of flavors and textures, with the lean turkey providing protein and the fresh vegetables adding nutrients and color. The one-pan preparation makes it quick to cook and easy to clean up, making it a great choice for busy mornings or leisurely brunches. It’s a filling, flavorful dish that aligns with both paleo and keto diets.

Spinach and Mushroom Frittata

A Spinach and Mushroom Frittata is a classic paleo and keto-friendly brunch recipe that’s easy to customize and full of flavor. With fresh vegetables and protein-rich eggs, this dish is both nutritious and satisfying. It’s perfect for feeding a crowd or meal-prepping for the week, and it’s just as delicious hot or cold.

Ingredients:

• 8 large eggs
• 1/2 cup almond milk (or any non-dairy milk)
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, whisk together the eggs, almond milk, salt, and pepper. Set aside.
3. Heat olive oil in an oven-safe skillet over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
4. Add the mushrooms and cook for another 3-4 minutes until softened. Stir in the spinach and cook until wilted, about 2 minutes.
5. Pour the egg mixture into the skillet, spreading it evenly over the vegetables. Cook on the stovetop for 2-3 minutes until the edges begin to set.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is fully set and slightly golden on top.
7. Let cool slightly before slicing and serving.

This Spinach and Mushroom Frittata is a versatile and delicious paleo brunch option that’s perfect for any occasion. The combination of earthy mushrooms, fresh spinach, and fluffy eggs creates a satisfying dish that’s packed with nutrients. Whether enjoyed fresh out of the oven or as leftovers, this frittata is a crowd-pleaser that fits perfectly into a low-carb lifestyle.

Almond Butter Chia Pudding

Almond Butter Chia Pudding is a creamy and indulgent paleo brunch option that’s both low-carb and nutrient-dense. Packed with healthy fats, fiber, and omega-3s, this dish is a perfect make-ahead recipe for a quick and satisfying meal. Topped with fresh berries or nuts, it’s a delicious way to enjoy a guilt-free treat.

Ingredients:

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk
• 2 tbsp almond butter
• 1 tsp vanilla extract
• 1 tsp cinnamon
• 1-2 tsp maple syrup or sweetener of choice (optional)
• Fresh berries or nuts for topping

Instructions:

1. In a mixing bowl, whisk together almond milk, almond butter, vanilla extract, cinnamon, and optional sweetener until smooth.
2. Stir in the chia seeds and mix well to ensure they are evenly distributed.
3. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
4. Before serving, give the pudding a good stir and top with fresh berries or nuts.

Almond Butter Chia Pudding is a creamy, satisfying brunch option that’s perfect for paleo and keto diets. The chia seeds create a pudding-like texture while delivering plenty of fiber and healthy fats. This make-ahead recipe is convenient for busy mornings, and the addition of fresh toppings adds a burst of flavor and texture. Enjoy it as a nutritious start to your day or as a mid-morning treat.

Bacon-Wrapped Asparagus with Garlic Aioli

Bacon-Wrapped Asparagus with Garlic Aioli is a simple yet elegant paleo brunch option. This dish combines crispy, smoky bacon with tender asparagus spears, served alongside a creamy, garlicky dip. It’s a low-carb, keto-friendly recipe that’s perfect for sharing or indulging in solo, offering a delicious way to pack your meal with flavor and nutrients.

Ingredients:

• 12 asparagus spears, trimmed
• 6 slices of bacon
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tsp lemon juice

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wrap each asparagus spear with half a slice of bacon, securing the ends if needed.
3. Arrange the wrapped asparagus on the baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
4. Bake for 15-20 minutes or until the bacon is crispy.
5. While the asparagus bakes, mix mayonnaise, garlic, and lemon juice in a small bowl to make the aioli.
   Bacon-Wrapped Asparagus with Garlic Aioli is a mouthwatering paleo dish that’s perfect for brunch or as a side. The combination of smoky bacon and tender asparagus creates a satisfying bite, while the garlic aioli adds a creamy, flavorful element. Easy to prepare and packed with nutrients, this dish is a must-try for any low-carb meal.

Spaghetti Squash with Sausage and Spinach

Spaghetti Squash with Sausage and Spinach is a hearty and satisfying paleo brunch option. The tender strands of spaghetti squash provide a low-carb alternative to pasta, while the savory sausage and sautéed spinach make it a protein-packed and nutrient-rich meal. It’s a comforting dish that’s perfect for any day of the week.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground sausage (pork, chicken, or turkey)
• 2 cups fresh spinach, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds.
2. Drizzle olive oil over the squash halves and season with salt and pepper. Place them cut-side down on a baking sheet and roast for 35-40 minutes, or until tender.
3. While the squash bakes, heat olive oil in a skillet over medium heat. Add the sausage and cook until browned, breaking it into pieces.
4. Add the onion and garlic, and sauté for 2-3 minutes until fragrant. Stir in the spinach and cook until wilted.
5. Once the squash is cooked, use a fork to scrape the flesh into strands. Add the squash to the skillet and toss with the sausage mixture.
6. Serve warm and enjoy.

Spaghetti Squash with Sausage and Spinach is a comforting and flavorful paleo dish that’s perfect for brunch or lunch. The natural sweetness of the squash pairs beautifully with the savory sausage and earthy spinach, creating a well-balanced, low-carb meal. It’s easy to make and packed with nutrients, making it a great choice for a healthy and satisfying start to the day.

Eggplant Breakfast Stacks with Avocado and Tomato

Eggplant Breakfast Stacks with Avocado and Tomato are a unique and delicious paleo brunch option. The tender roasted eggplant slices serve as a flavorful base, while the creamy avocado and juicy tomato add layers of fresh taste. Topped with a fried egg, these stacks are a nutritious, low-carb meal that’s both satisfying and beautiful to serve.

Ingredients:

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 avocado, sliced
• 1 large tomato, sliced
• 4 large eggs
• Fresh basil for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet and brush both sides with olive oil. Sprinkle with salt and pepper.
3. Roast the eggplant for 20-25 minutes, flipping halfway through, until tender and slightly browned.
4. While the eggplant cooks, fry the eggs to your desired doneness in a skillet.
5. Assemble the stacks by layering roasted eggplant slices with tomato and avocado, then top each stack with a fried egg.
6. Garnish with fresh basil if desired, and serve immediately.

Eggplant Breakfast Stacks with Avocado and Tomato are a flavorful and creative way to enjoy a paleo brunch. The layers of roasted eggplant, creamy avocado, and fresh tomato provide a satisfying combination of textures, while the fried egg adds protein and richness. This dish is not only delicious but also visually stunning, making it a perfect choice for impressing guests or treating yourself to a gourmet experience.

Chicken and Avocado Lettuce Wraps

Chicken and Avocado Lettuce Wraps are a light yet flavorful paleo and keto-friendly brunch option. These wraps are made with tender chicken, creamy avocado, and crisp lettuce, creating a perfect combination of textures. Easy to assemble and packed with protein and healthy fats, they’re a quick, low-carb meal that’s satisfying and nutritious.

Ingredients:

• 1 lb cooked chicken breast, shredded or diced
• 1 large avocado, diced
• 1/4 cup mayonnaise (paleo-friendly)
• 1 tbsp lime juice
• 1 tsp garlic powder
• Salt and pepper to taste
• Large lettuce leaves (e.g., romaine or butter lettuce)
• Fresh cilantro for garnish (optional)

Instructions:

1. In a mixing bowl, combine the shredded chicken, avocado, mayonnaise, lime juice, garlic powder, salt, and pepper. Mix gently until well combined.
2. Lay out the lettuce leaves and spoon the chicken mixture into the center of each leaf.
3. Garnish with fresh cilantro if desired. Wrap the lettuce around the filling and serve immediately.

hese Chicken and Avocado Lettuce Wraps are a simple and refreshing paleo dish that’s perfect for brunch or lunch. The crisp lettuce serves as a low-carb alternative to bread or tortillas, while the creamy chicken filling provides a satisfying bite. Quick to prepare and bursting with fresh flavors, these wraps are ideal for a light yet filling meal.

Sausage and Bell Pepper Egg Muffins

Sausage and Bell Pepper Egg Muffins are a versatile and protein-packed paleo brunch option. These savory muffins combine the hearty flavor of sausage with the natural sweetness of bell peppers, all baked into a convenient, grab-and-go form. Perfect for meal prep or serving a crowd, they’re an easy, low-carb option for busy mornings or leisurely brunches.

Ingredients:

• 6 large eggs
• 1/2 lb ground sausage (pork or chicken)
• 1/2 cup diced bell peppers (red, yellow, or green)
• 1/4 cup diced onion
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Coconut oil or non-stick spray for greasing

Instructions:

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with coconut oil or non-stick spray.
2. In a skillet over medium heat, cook the sausage until browned and fully cooked. Remove and set aside.
3. In the same skillet, sauté the bell peppers and onions for 2-3 minutes until softened.
4. In a mixing bowl, whisk together the eggs, garlic powder, salt, and pepper.
5. Divide the sausage and sautéed vegetables evenly among the muffin tin cups, then pour the egg mixture over the top.
6. Bake for 18-20 minutes, or until the egg muffins are set and slightly golden.
7. Let cool slightly before removing from the tin. Serve warm or store for later.

Sausage and Bell Pepper Egg Muffins are a delicious and convenient paleo brunch option that can be enjoyed fresh or made ahead for busy days. The combination of savory sausage and sweet bell peppers creates a flavorful bite, while the eggs provide a filling and protein-rich base. These muffins are perfect for a quick, healthy meal that fits perfectly into a low-carb lifestyle.

Note: More recipes are coming soon