25+ Tasty Friday Paleo Egg Recipes to Try

If you’re following a Paleo lifestyle, you know that eggs are a go-to ingredient for quick, healthy, and satisfying meals.

Whether you’re preparing for a busy day or looking to enjoy a leisurely breakfast or brunch, eggs are an excellent choice.

Fridays are the perfect time to get creative in the kitchen and try something new. That’s why we’ve rounded up more than 25 mouth-watering Paleo egg recipes that will have you excited to start your weekend.

From hearty scrambles to flavorful frittatas, there’s a recipe for everyone to enjoy.

Let’s dive into these easy-to-make, nutritious, and absolutely delicious Paleo egg dishes that will make your Fridays shine!

25+ Tasty Friday Paleo Egg Recipes to Try

With these 25+ Paleo egg recipes, you’ll never run out of new ideas for a tasty, nutritious start to your weekend.

Whether you’re making a quick scramble for breakfast, enjoying an egg-based salad for lunch, or preparing a savory frittata for dinner, these dishes will keep you full, satisfied, and energized.

Eggs are a versatile, nutrient-dense food that perfectly fits into the Paleo diet, and with so many options to choose from, there’s something for every taste and preference.

So, grab your eggs and get ready to enjoy a fabulous Friday feast!

Paleo Egg Muffins with Spinach and Bacon

These Paleo egg muffins are a perfect grab-and-go breakfast or lunch option. Packed with protein and low in carbs, they are filled with spinach, crispy bacon, and a sprinkle of herbs. These egg muffins are not only flavorful but also packed with nutrients, making them an ideal choice for those following a paleo or keto lifestyle.

Ingredients:

• 6 large eggs
• 4 slices of bacon, cooked and crumbled
• 1 cup fresh spinach, chopped
• 1/4 cup onion, diced
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil or coconut oil (for greasing the muffin tin)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a muffin tin with olive oil or coconut oil.
2. In a large bowl, whisk together the eggs, garlic powder, salt, and pepper.
3. Add the crumbled bacon, chopped spinach, and diced onions to the egg mixture, and stir until well combined.
4. Pour the mixture evenly into the muffin tin, filling each muffin cup about 3/4 full.
5. Bake for 15-20 minutes or until the eggs are set and lightly golden on top.
6. Let them cool slightly before removing from the muffin tin.

These Paleo egg muffins are a simple yet satisfying meal, perfect for a busy weekday. They’re low in carbs and full of protein, making them a great option for a keto lunch or breakfast. You can easily customize them with other veggies or herbs, ensuring a new twist on this versatile recipe each time.

Avocado and Egg Salad Lettuce Wraps

This recipe takes the classic egg salad and gives it a fresh twist, making it both Paleo and keto-friendly. With creamy avocado, boiled eggs, and a flavorful lemon-mayo dressing, this dish is both rich and refreshing. The lettuce wraps provide a low-carb alternative to traditional sandwiches, making it a perfect lunch option.

Ingredients:

• 6 large eggs
• 1 ripe avocado
• 1/4 cup Paleo-friendly mayonnaise (or homemade)
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1/4 tsp paprika
• 6 large lettuce leaves (for wrapping)

Instructions:

1. Boil the eggs by placing them in a pot of cold water, bringing it to a boil, then simmering for 10 minutes. Once boiled, cool and peel the eggs.
2. In a mixing bowl, mash the avocado and combine it with the mayo and lemon juice to create a creamy dressing.
3. Dice the boiled eggs and add them to the avocado mixture. Stir to combine.
4. Season with salt, pepper, and paprika for extra flavor.
5. Spoon the egg and avocado mixture onto large lettuce leaves and wrap them up like a taco.

This egg salad with avocado is a satisfying and healthy lunch, with all the flavors you love in a traditional egg salad but with a creamy, Paleo-approved twist. Wrapped in crisp lettuce, it’s a low-carb option that still feels indulgent and fresh. The added bonus? It takes minimal time to prepare, making it a great choice for a quick and nutritious lunch.

Scrambled Eggs with Zucchini and Mushrooms

This scrambled egg dish is a wholesome, low-carb, and nutrient-packed meal. The combination of zucchini and mushrooms adds texture and flavor, while the eggs provide the protein. This Paleo-friendly recipe is a fantastic option for those looking for a light yet satisfying lunch or dinner.

Ingredients:

• 4 large eggs
• 1 small zucchini, sliced
• 1/2 cup mushrooms, sliced
• 1 tbsp ghee or coconut oil
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. Heat the ghee or coconut oil in a skillet over medium heat.
2. Add the zucchini and mushrooms, cooking for 4-5 minutes until they soften and begin to brown.
3. Whisk the eggs in a bowl with salt and pepper.
4. Pour the eggs into the skillet with the veggies, stirring occasionally to scramble.
5. Continue cooking until the eggs are fully set, about 2-3 minutes.
6. Garnish with fresh herbs like parsley or chives, if desired, and serve immediately.

This scrambled egg dish with zucchini and mushrooms is a fantastic Paleo-friendly, low-carb meal. It’s light yet filling, offering a great balance of protein and vegetables. The richness of the eggs paired with the earthy mushrooms and crisp zucchini makes for a delicious, quick, and healthy meal, perfect for any low-carb lunch.

Paleo Deviled Eggs with Bacon and Chives

Deviled eggs are a classic appetizer or snack, and when made with a Paleo-friendly filling, they become a delightful and low-carb treat. This version includes crispy bacon and fresh chives, giving the deviled eggs a savory, smoky flavor. They’re perfect for a quick lunch or a party platter.

Ingredients:

• 6 large eggs
• 2 slices of bacon, cooked and crumbled
• 2 tbsp Paleo-friendly mayonnaise
• 1 tsp Dijon mustard (optional)
• 1 tsp apple cider vinegar
• Salt and pepper to taste
• Fresh chives, finely chopped (for garnish)

Instructions:

1. Boil the eggs by placing them in a pot of water, bringing it to a boil, and then simmering for 10 minutes. Cool and peel the eggs.
2. Slice the eggs in half and carefully remove the yolks.
3. In a bowl, mash the egg yolks with mayo, Dijon mustard, apple cider vinegar, salt, and pepper until smooth.
4. Stir in the crumbled bacon and mix well.
5. Spoon or pipe the yolk mixture back into the egg whites.
6. Garnish with chopped chives for a fresh pop of flavor.

These Paleo deviled eggs with bacon and chives are a deliciously savory and satisfying snack or light lunch. The crispy bacon adds a smoky richness to the creamy filling, making them a perfect choice for those following a low-carb or keto diet. They’re easy to make, visually appealing, and great for any occasion.

Paleo Egg Drop Soup

Egg drop soup is a comforting, low-carb, and easy-to-make dish. This Paleo version is packed with flavor from fresh ginger, garlic, and a rich homemade broth. The eggs create silky ribbons in the broth, making this soup both soothing and nourishing. It’s a great option for lunch, especially when you want something warm and light.

Ingredients:

• 4 large eggs, beaten
• 4 cups chicken broth (preferably homemade or a Paleo-friendly version)
• 1 tbsp fresh ginger, minced
• 2 garlic cloves, minced
• 1 tbsp coconut aminos (for seasoning)
• 1 tbsp sesame oil (optional)
• Salt and pepper to taste
• 2 green onions, thinly sliced (for garnish)

Instructions:

1. In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger, sautéing for 2-3 minutes until fragrant.
2. Pour in the chicken broth and bring to a simmer.
3. Add the coconut aminos, salt, and pepper, and stir to combine.
4. Slowly pour the beaten eggs into the simmering broth while stirring gently. The eggs will form silky ribbons in the broth.
5. Let the soup simmer for another 2-3 minutes before removing from heat.
6. Garnish with green onions before serving.

This Paleo egg drop soup is a soothing and flavorful option for lunch. With the rich broth and tender ribbons of egg, it’s light yet satisfying. The ginger and garlic add depth and warmth, making this soup a perfect comfort food. It’s low in carbs, gluten-free, and can be made in under 20 minutes, making it an excellent choice for a quick and healthy meal.

Paleo Egg and Avocado Breakfast Bowl

This egg and avocado breakfast bowl is a nutritious, filling meal that is quick to prepare and packed with healthy fats, protein, and fiber. The creamy avocado pairs wonderfully with scrambled eggs, and the addition of a few extra toppings makes this dish both satisfying and delicious. It’s a great option for a filling lunch on a busy day.

Ingredients:

• 3 large eggs
• 1 ripe avocado, diced
• 1/4 cup cherry tomatoes, halved
• 1 tbsp olive oil or coconut oil
• Salt and pepper to taste
• Fresh cilantro or parsley (for garnish)
• A squeeze of lime juice (optional)

Instructions:

1. Heat the olive oil or coconut oil in a pan over medium heat.
2. Crack the eggs into the pan and scramble them, cooking until fully set, about 2-3 minutes.
3. While the eggs cook, dice the avocado and halve the cherry tomatoes.
4. Once the eggs are ready, transfer them to a bowl.
5. Top with the diced avocado, cherry tomatoes, and a sprinkle of salt and pepper.
6. Garnish with fresh cilantro or parsley and a squeeze of lime juice for added flavor.

This Paleo egg and avocado breakfast bowl is a well-balanced, nutrient-dense meal. The creamy avocado complements the scrambled eggs, and the cherry tomatoes add a burst of freshness. This dish is filling, packed with healthy fats and protein, and can be customized with your favorite veggies or herbs. It’s perfect for a low-carb lunch or a satisfying start to your day.

Paleo Eggplant and Egg Stir-Fry

This Paleo eggplant and egg stir-fry is a savory and flavorful dish that combines tender eggplant with scrambled eggs for a hearty yet low-carb lunch. The umami-rich flavors from coconut aminos and garlic elevate the dish, while the eggs add a protein boost. This stir-fry is easy to make and can be prepared in just one skillet for a quick and satisfying meal.

Ingredients:

• 2 large eggs, beaten
• 1 medium eggplant, cubed
• 2 tbsp coconut oil or olive oil
• 2 cloves garlic, minced
• 2 tbsp coconut aminos (or tamari)
• 1/4 tsp ground turmeric
• Salt and pepper to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Heat the coconut oil in a large skillet over medium heat.
2. Add the cubed eggplant and cook for 5-7 minutes until softened and lightly browned.
3. Add the minced garlic and sauté for another 1-2 minutes until fragrant.
4. Pour in the coconut aminos and turmeric, stirring to coat the eggplant evenly.
5. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until cooked through, then mix them with the eggplant.
6. Season with salt and pepper to taste and garnish with fresh basil or parsley before serving.

This Paleo eggplant and egg stir-fry is a delicious and healthy low-carb meal that’s full of flavor. The combination of tender eggplant, savory eggs, and coconut aminos creates a satisfying dish with a balance of protein and vegetables. It’s perfect for those looking for a quick, nutritious, and filling lunch that’s also grain-free and gluten-free.

Spicy Scrambled Eggs with Bell Peppers and Avocado

These spicy scrambled eggs with bell peppers and avocado are bursting with flavor, making them a great Paleo and keto lunch option. The addition of bell peppers adds a sweet crunch, while the spicy seasoning brings a little heat to the dish. The creamy avocado on top balances the heat, making this a satisfying and tasty meal.

Ingredients:

• 4 large eggs
• 1/2 cup bell peppers, diced (mix of red, yellow, or green)
• 1/2 tsp chili powder
• 1/4 tsp paprika
• 1/4 tsp cumin
• 1 tbsp olive oil or coconut oil
• Salt and pepper to taste
• 1 ripe avocado, sliced
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil or coconut oil in a skillet over medium heat.
2. Add the diced bell peppers and cook for 3-4 minutes until softened.
3. In a bowl, whisk together the eggs, chili powder, paprika, cumin, salt, and pepper.
4. Pour the eggs into the skillet with the peppers and scramble until fully cooked, about 3-4 minutes.
5. Transfer the scrambled eggs to a plate and top with sliced avocado.
6. Garnish with fresh cilantro before serving.

These spicy scrambled eggs with bell peppers and avocado offer a perfect balance of heat, creaminess, and crunch. The bell peppers add texture, while the avocado cools down the spiciness of the chili powder and cumin. This meal is packed with healthy fats, protein, and fiber, making it a great option for a filling, low-carb lunch or breakfast.

Paleo Frittata with Sausage and Kale

This Paleo frittata with sausage and kale is a flavorful, one-pan meal that’s both low-carb and high in protein. The combination of savory sausage and nutrient-packed kale makes for a hearty and satisfying lunch. The eggs hold everything together, creating a soft and fluffy texture that’s perfect for a quick and easy meal.

Ingredients:

• 6 large eggs
• 2 sausage links (Paleo-friendly, casing removed)
• 1 cup kale, chopped
• 1/4 onion, diced
• 1 tbsp olive oil or coconut oil
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil or coconut oil in an oven-safe skillet over medium heat.
3. Remove the casing from the sausage links and crumble the sausage into the skillet. Cook for 5-7 minutes until browned and fully cooked.
4. Add the diced onion and kale to the skillet, cooking for an additional 3-4 minutes until the kale is wilted and the onion is soft.
5. In a bowl, whisk the eggs with salt and pepper, then pour over the sausage and vegetable mixture in the skillet.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes or until the eggs are set.
7. Garnish with fresh herbs, if desired, and serve.

This Paleo frittata with sausage and kale is a savory, nutrient-packed dish that’s perfect for a satisfying lunch. The sausage adds rich flavor, while the kale brings a boost of vitamins and minerals. Baked in the oven, this frittata is easy to prepare and ideal for those following a low-carb or Paleo diet. It’s a complete meal that’s both delicious and nutritious, ready in just under 30 minutes.

Paleo Sweet Potato and Egg Hash

This Paleo sweet potato and egg hash is a filling and nutritious low-carb meal that combines the sweetness of roasted sweet potatoes with savory eggs. The dish is made in one skillet, making it a convenient and easy option for a quick lunch. Packed with vitamins and healthy fats, it’s a delicious way to get your protein and veggies in a single meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 large eggs
• 1 tbsp olive oil or coconut oil
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil or coconut oil in a large skillet over medium heat.
2. Add the diced sweet potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender and lightly browned.
3. Sprinkle the paprika, garlic powder, salt, and pepper over the sweet potatoes and stir to combine.
4. Create small wells in the hash and crack an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness.
5. Garnish with fresh parsley and serve immediately.

This Paleo sweet potato and egg hash is a flavorful and satisfying meal that combines the sweetness of roasted sweet potatoes with the richness of eggs. The dish is simple to prepare, full of nutrients, and easily customizable with other herbs or veggies. It’s an excellent choice for a low-carb lunch that will keep you full and energized throughout the day.

Paleo Shakshuka

Shakshuka is a Middle Eastern dish of poached eggs in a spiced tomato and bell pepper sauce. This Paleo version is not only full of flavor but also low-carb and nutrient-packed. With its combination of rich tomatoes, peppers, and eggs, shakshuka is perfect for a hearty lunch or dinner, providing plenty of protein and healthy fats in every bite.

Ingredients:

• 4 large eggs
• 1 can (14 oz) diced tomatoes
• 1 bell pepper, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp ground turmeric
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the onion, bell pepper, and garlic, cooking for 5-7 minutes until softened.
2. Stir in the cumin, paprika, turmeric, salt, and pepper, and cook for another minute to release the spices’ flavors.
3. Add the diced tomatoes (with their juices) and simmer the sauce for 10 minutes, allowing it to thicken slightly.
4. Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
5. Garnish with fresh cilantro before serving.

This Paleo shakshuka is a flavorful and satisfying meal that’s packed with vegetables and protein. The rich tomato and bell pepper sauce combined with poached eggs creates a comforting, hearty dish. It’s an excellent choice for a low-carb, nutrient-dense lunch or dinner, and it’s easy to make with just one pan.

Paleo Zucchini and Egg Bake

This Paleo zucchini and egg bake is a deliciously light yet filling dish, perfect for a low-carb lunch. The combination of eggs and zucchini creates a creamy, eggy texture, and the herbs add a burst of flavor. It’s an easy-to-make, one-pan meal that can be served warm or cold, making it perfect for meal prep.

Ingredients:

• 4 large eggs
• 2 medium zucchinis, grated or thinly sliced
• 1/4 cup almond flour (optional for extra texture)
• 1/4 cup coconut milk (or any non-dairy milk)
• 1 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and pepper to taste
• Fresh basil or parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan over medium heat. Add the zucchini and sauté for 5-7 minutes until softened and any excess water is evaporated.
3. In a large mixing bowl, whisk together the eggs, almond flour, coconut milk, oregano, salt, and pepper.
4. Stir in the sautéed zucchini and mix until everything is well combined.
5. Pour the mixture into a greased baking dish and bake for 20-25 minutes or until the eggs are set and lightly golden on top.
6. Garnish with fresh basil or parsley and serve.

This Paleo zucchini and egg bake is an easy, light, and satisfying lunch that’s both nutritious and delicious. The eggs create a fluffy texture, while the zucchini adds moisture and flavor. With its simple ingredients and quick preparation time, this dish is perfect for meal prep or a last-minute lunch. It’s low in carbs, gluten-free, and filled with healthy fats and protein.

Paleo Broccoli and Egg Casserole

This Paleo broccoli and egg casserole is a savory and hearty meal that’s perfect for lunch or a light dinner. Full of protein from the eggs and fiber from the broccoli, this casserole is both filling and nutritious. The simple ingredients and easy prep make it an excellent choice for meal prep or when you need a quick low-carb meal.

Ingredients:

• 6 large eggs
• 2 cups broccoli florets, steamed
• 1/2 cup coconut milk (or any non-dairy milk)
• 1 tbsp olive oil or ghee
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a baking dish with olive oil or ghee.
2. Steam the broccoli florets until tender, about 5-7 minutes. Drain any excess water.
3. In a mixing bowl, whisk together the eggs, coconut milk, garlic powder, onion powder, salt, and pepper.
4. Add the steamed broccoli to the baking dish and pour the egg mixture over the top.
5. Bake for 20-25 minutes, or until the eggs are set and lightly golden.
6. Garnish with fresh parsley and serve warm.

This Paleo broccoli and egg casserole is a simple, comforting dish that’s packed with protein and vegetables. The creamy egg mixture binds everything together, creating a deliciously satisfying meal. It’s perfect for meal prep, as it can be stored and reheated easily. This casserole is a great option for a low-carb lunch that’s both tasty and filling.

Paleo Bacon and Egg Salad

This Paleo bacon and egg salad is a flavorful, protein-packed dish that’s perfect for a light lunch. The crispy bacon pairs beautifully with the creamy hard-boiled eggs, and a tangy mustard dressing ties everything together. It’s a great option for those following a low-carb or keto lifestyle, offering healthy fats and plenty of nutrition in every bite.

Ingredients:

• 4 large eggs, hard-boiled and chopped
• 3 slices of bacon, cooked and crumbled
• 1/4 cup avocado mayo or Paleo-friendly mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper to taste
• 1/2 cup celery, finely chopped
• Fresh parsley, chopped (for garnish)

Instructions:

1. Hard-boil the eggs by placing them in a pot of cold water, bringing it to a boil, and then simmering for 10 minutes. Cool and peel the eggs, then chop them into pieces.
2. In a large bowl, combine the chopped eggs, crumbled bacon, and chopped celery.
3. In a small bowl, whisk together the avocado mayo, Dijon mustard, apple cider vinegar, salt, and pepper.
4. Pour the dressing over the egg and bacon mixture, stirring gently to combine.
5. Garnish with fresh parsley before serving.

This Paleo bacon and egg salad is a satisfying and nutrient-rich meal that’s perfect for a low-carb lunch. The combination of creamy eggs, crispy bacon, and crunchy celery offers a variety of textures, while the tangy mustard dressing enhances the flavors. It’s a quick and easy dish that can be made ahead of time for meal prep or enjoyed immediately.

Paleo Eggplant and Sausage Scramble

This Paleo eggplant and sausage scramble is a savory and filling low-carb dish that’s perfect for a hearty lunch. The combination of crumbled sausage and tender eggplant is cooked together with scrambled eggs, creating a deliciously satisfying meal. It’s full of flavor, simple to make, and a great option for those on a Paleo or keto diet.

Ingredients:

• 4 large eggs
• 2 sausage links (Paleo-friendly, casing removed)
• 1 medium eggplant, diced
• 1/2 onion, diced
• 1 tbsp olive oil or coconut oil
• Salt and pepper to taste
• Fresh basil or parsley (for garnish)

Instructions:

1. Heat the olive oil or coconut oil in a large skillet over medium heat.
2. Add the diced eggplant and cook for 5-7 minutes, stirring occasionally, until it softens and begins to brown.
3. Crumble the sausage into the skillet and cook for 5-7 minutes until browned and fully cooked.
4. Add the diced onion and cook for another 2-3 minutes until softened.
5. In a bowl, whisk the eggs with salt and pepper, then pour them into the skillet with the sausage and vegetables.
6. Stir occasionally, cooking the eggs until fully scrambled, about 3-4 minutes.
7. Garnish with fresh basil or parsley and serve immediately.

This Paleo eggplant and sausage scramble is a delicious and satisfying low-carb meal. The savory sausage complements the tender eggplant, while the scrambled eggs tie everything together for a hearty, protein-packed dish. It’s perfect for lunch, and the ingredients can easily be swapped or adjusted based on your preferences. Quick, simple, and full of flavor, this scramble is a great option for a filling, nutritious meal.]

Note: More recipes are coming soon