50+ Irresistible Holiday Paleo Breakfast Recipes to Start Your Day Right

The holiday season is a time for celebration, joy, and indulging in special foods that bring people together.

But if you’re following a paleo lifestyle, finding breakfast recipes that align with your dietary preferences can be a challenge.

Luckily, we’ve compiled a list of over 50 holiday paleo breakfast recipes that are as delicious as they are festive.

From hearty egg scrambles and savory sweet potato hashes to sweet and satisfying pancakes and baked goods, these recipes will infuse your holiday mornings with flavor and comfort.

Whether you’re hosting a holiday brunch or just looking for a nourishing start to your busy day, these paleo breakfast recipes are perfect for anyone who wants to celebrate without compromising their health goals.

Each recipe is designed to highlight seasonal flavors and ingredients, bringing the spirit of the holidays to your table.

Packed with wholesome ingredients like sweet potatoes, seasonal fruits, healthy fats, and quality proteins, these recipes are full of nutrition and taste.

Get ready to create festive breakfasts that your family and friends will love and remember for years to come!

50+ Irresistible Holiday Paleo Breakfast Recipes to Start Your Day Right

Whether you’re waking up to the smell of fresh gingerbread pancakes, savoring a plate of smoky sweet potato hash, or enjoying a bowl of spiced overnight oats, these 50+ holiday paleo breakfast recipes are designed to make your mornings special and stress-free.

The holidays are all about tradition, warmth, and sharing good times with loved ones, and there’s no better way to start the day than with a breakfast that sets the tone for the rest of it.

By choosing paleo recipes, you’re nourishing your body with high-quality, wholesome ingredients that keep you feeling your best, even amidst the hustle and bustle of the season.

With a wide variety of options to suit every palate and preference—from savory to sweet, from simple to elaborate—this collection ensures that there’s something for everyone to enjoy.

So, get ready to fill your kitchen with the aromas of holiday spices and comforting flavors.

Let these breakfast recipes be a part of your holiday celebrations, bringing joy to your mornings and helping you create cherished memories with every bite.

Cinnamon Apple Paleo Pancakes

This holiday-season twist on classic pancakes features the warm flavors of cinnamon and apple, perfect for a cozy breakfast. These pancakes are fluffy and naturally sweetened, making them a perfect morning treat for anyone looking for a paleo-friendly option.

Ingredients

• 2 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon vanilla extract
• 1 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 large apple, peeled, cored, and finely diced
• Coconut oil or ghee for cooking

Instructions

1. In a large bowl, whisk together the eggs, almond milk, and vanilla extract until well combined.
2. Add the almond flour, coconut flour, baking soda, cinnamon, and salt to the egg mixture and stir until a thick batter forms.
3. Gently fold in the diced apple, ensuring it’s evenly distributed throughout the batter.
4. Heat a skillet over medium heat and add a small amount of coconut oil or ghee. Spoon 1/4 cup of batter per pancake and cook for 2-3 minutes on each side, or until golden brown and cooked through.
5. Serve with a drizzle of pure maple syrup or a sprinkle of powdered cinnamon for an extra festive touch.

These cinnamon apple pancakes are an excellent way to enjoy a warm, hearty breakfast without compromising your dietary needs. The combination of almond and coconut flour gives them a satisfying texture, while the apple adds a subtle sweetness that pairs perfectly with the cinnamon.

Sweet Potato Hash with Poached Eggs

This nutrient-rich holiday breakfast is packed with flavor and healthy ingredients. The sweet potato hash is spiced just right, creating a comforting base for poached eggs, which add a rich, protein-packed finish.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 small onion, diced
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• Salt and black pepper to taste
• 4 large eggs
• Fresh parsley, chopped (optional, for garnish)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
2. Add the chopped bell pepper and onion to the skillet. Season with smoked paprika, cumin, salt, and black pepper. Continue cooking for another 5-7 minutes, or until the sweet potatoes are tender and slightly caramelized.
3. Meanwhile, poach the eggs in a separate saucepan with simmering water. Cook for 3-4 minutes, or until the whites are set and the yolks are still runny.
4. Divide the sweet potato hash evenly among four plates and top each portion with a poached egg. Garnish with fresh parsley if desired.

This sweet potato hash with poached eggs brings together the perfect blend of textures and flavors. The sweet potatoes are both sweet and hearty, while the smoked paprika and cumin give the dish a depth of flavor. Topped with a poached egg, it adds a touch of indulgence to start the day off right.

Paleo Cranberry Orange Smoothie Bowl

A bright and refreshing smoothie bowl that brings the holiday flavors of cranberries and orange together. This recipe is packed with nutrients and is quick to prepare, making it perfect for busy mornings.

Ingredients

• 1 cup frozen cranberries
• 1 large ripe banana, frozen
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon vanilla extract
• 1 tablespoon almond butter
• Zest of 1 orange
• Toppings: sliced banana, fresh cranberries, chia seeds, shredded coconut, and a sprinkle of cinnamon

Instructions

1. In a blender, combine the frozen cranberries, frozen banana, almond milk, vanilla extract, almond butter, and orange zest. Blend until smooth and creamy.
2. Pour the smoothie into a bowl and smooth the top with a spoon. Decorate with your choice of toppings such as sliced banana, fresh cranberries, chia seeds, shredded coconut, and a sprinkle of cinnamon.

This cranberry orange smoothie bowl is a deliciously healthy way to start your day with the festive flavors of the season. The tangy cranberries pair beautifully with the sweet banana and the citrusy zest of orange, giving the bowl a refreshing, zesty taste. The toppings add a satisfying crunch and additional flavor for an irresistible breakfast.

Maple-Glazed Paleo Breakfast Sausages

These homemade paleo breakfast sausages are savory, slightly sweet, and spiced to perfection. Drizzled with a touch of pure maple syrup, they bring the flavors of the holiday season to your breakfast table.

Ingredients

• 1 pound ground pork (preferably grass-fed)
• 1/2 teaspoon ground sage
• 1/2 teaspoon thyme
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 2 tablespoons pure maple syrup
• Coconut oil for frying

Instructions

1. In a large bowl, mix the ground pork with sage, thyme, nutmeg, garlic powder, salt, and black pepper. Mix until all ingredients are evenly combined.
2. Form the mixture into small sausage patties, about 2 inches in diameter.
3. Heat a skillet over medium heat and add a small amount of coconut oil. Cook the patties for 3-4 minutes on each side or until golden brown and cooked through.
4. Remove the patties from the skillet and drizzle with pure maple syrup before serving.

These maple-glazed paleo breakfast sausages are both hearty and indulgent, with just the right balance of savory and sweet flavors. The spices add depth, while the maple syrup gives a warm, festive touch that elevates this dish into a special breakfast treat perfect for holiday mornings.

Holiday Spiced Chia Pudding

A healthy, make-ahead breakfast option that’s full of festive flavors. This chia pudding is spiced with cinnamon and nutmeg and topped with a hint of vanilla, making it perfect for cozy winter mornings.

Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened almond milk (or coconut milk)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon pure maple syrup or honey
• 1/2 teaspoon vanilla extract
• Fresh pomegranate seeds, chopped pecans, and a sprinkle of cinnamon for topping

Instructions

1. In a mixing bowl, combine the chia seeds, almond milk, cinnamon, nutmeg, maple syrup, and vanilla extract. Stir thoroughly until the chia seeds are evenly dispersed.
2. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.
3. Spoon the pudding into bowls and top with pomegranate seeds, chopped pecans, and a sprinkle of cinnamon for an added festive touch.

This holiday spiced chia pudding is both nutritious and satisfying. The cinnamon and nutmeg make it feel special for the holiday season, while the toppings add a delightful crunch and a pop of color. This breakfast is perfect for those who want a make-ahead meal that’s both tasty and full of nutrients.

Coconut Cranberry Paleo Muffins

These paleo-friendly coconut cranberry muffins are moist, slightly sweet, and studded with festive dried cranberries. They’re perfect for a holiday breakfast or an on-the-go treat when you need something quick but delicious.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/3 cup honey or pure maple syrup
• 1/2 cup unsweetened coconut milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries
• 1/4 cup unsweetened shredded coconut

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with parchment paper or silicone liners.
2. In a large bowl, mix the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk together the eggs, honey, coconut milk, melted coconut oil, and vanilla extract until combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the cranberries and shredded coconut.
5. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
6. Bake for 18-20 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.

These coconut cranberry paleo muffins are a delicious and wholesome way to start your day during the holidays. The sweetness from the cranberries pairs well with the richness of the coconut, creating a balanced, flavorful breakfast that’s both moist and satisfying. Enjoy them with a warm cup of tea or coffee for a festive breakfast treat.

Paleo Pumpkin Spice Oatmeal

A warm, hearty breakfast that’s perfect for cozy mornings during the holiday season. This pumpkin spice oatmeal uses a blend of spices and pumpkin purée to create a rich, comforting dish that’s gluten-free and paleo-friendly.

Ingredients

• 1/2 cup canned pumpkin purée (unsweetened)
• 1 cup unsweetened coconut milk (or almond milk)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• 2 tablespoons chia seeds
• 1 tablespoon maple syrup (optional)
• Chopped pecans and a sprinkle of cinnamon for topping

Instructions

1. In a medium saucepan over medium heat, combine the pumpkin purée, coconut milk, cinnamon, nutmeg, and ginger. Stir until well blended and heated through.
2. Stir in the vanilla extract and chia seeds, and cook for an additional 2-3 minutes until the mixture thickens to an oatmeal-like consistency.
3. Sweeten with maple syrup, if desired, and remove from heat.
4. Spoon the pumpkin spice oatmeal into bowls and top with chopped pecans and a sprinkle of cinnamon.

This pumpkin spice oatmeal brings the flavors of fall to your breakfast table with a nutritious and satisfying twist. The creamy texture combined with the warm spices makes it a holiday favorite that’s perfect for starting your day with comfort and joy.

Paleo Cranberry Orange Scones

These cranberry orange scones are a delightful breakfast option that’s both festive and paleo-friendly. They’re soft on the inside with a light, slightly crumbly texture on the outside, infused with the bright flavors of orange and tangy cranberries.

Ingredients

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup coconut oil, melted and cooled
• 2 large eggs
• 2 tablespoons honey or pure maple syrup
• 1 teaspoon vanilla extract
• 1/2 cup fresh or dried cranberries
• Zest of 1 orange

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, eggs, honey, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until a dough forms. Gently fold in the cranberries and orange zest.
5. Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick disk. Cut into 8 wedges and place them on the baking sheet.
6. Bake for 15-18 minutes, or until the edges are lightly golden.
7. Let the scones cool for a few minutes before serving.

These paleo cranberry orange scones are a perfect holiday breakfast option that pairs well with a warm cup of tea or coffee. The combination of bright orange zest and tangy cranberries adds a festive flair, making these scones a delightful treat that feels special but is easy to prepare.

Paleo Bacon and Spinach Egg Muffins

These egg muffins are a great way to start your day with a protein-packed, veggie-filled breakfast that’s both portable and paleo-friendly. Perfect for busy mornings or a holiday breakfast spread, they’re savory, satisfying, and full of flavor.

Ingredients

• 6 large eggs
• 1/2 cup cooked and crumbled bacon
• 1 cup fresh spinach, chopped
• 1/4 cup diced red bell pepper
• 1/4 cup onion, diced
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and grease a muffin tin with coconut oil or line with parchment paper liners.
2. In a large bowl, whisk the eggs and season with salt and black pepper.
3. Stir in the crumbled bacon, chopped spinach, diced red bell pepper, and onion until evenly distributed.
4. Pour the egg mixture evenly into the muffin cups, filling each about 3/4 full.
5. Bake for 18-20 minutes or until the eggs are fully cooked and slightly golden on top.
6. Let the egg muffins cool for a few minutes before serving, and garnish with fresh parsley if desired.

These paleo bacon and spinach egg muffins are a delicious and easy-to-make breakfast that’s perfect for busy mornings or holiday mornings when you need a meal that can be prepped ahead of time. Packed with protein, vegetables, and flavor, they’re a wholesome choice that can be enjoyed by the whole family.

Paleo Sweet Potato Hash with Eggs

This sweet potato hash is a vibrant and hearty breakfast option, perfect for holiday mornings. Packed with the sweetness of roasted sweet potatoes, the earthiness of spinach, and the richness of eggs, this dish is a balanced, satisfying meal.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 2 tablespoons coconut oil, divided
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper to taste
• 1 cup fresh spinach, chopped
• 4 large eggs
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and spread the diced sweet potatoes evenly. Drizzle with 1 tablespoon of coconut oil, smoked paprika, garlic powder, salt, and black pepper. Toss to coat.
2. Roast the sweet potatoes in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly browned.
3. In a large skillet, heat the remaining tablespoon of coconut oil over medium heat. Add the chopped spinach and sauté for 1-2 minutes until wilted.
4. Add the roasted sweet potatoes to the skillet and stir to combine with the spinach.
5. Create small wells in the hash and crack the eggs into each well. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set but the yolks are still runny.
6. Serve warm, garnished with fresh cilantro if desired.

This sweet potato hash with eggs is a nutrient-rich, hearty breakfast that pairs the sweetness of sweet potatoes with the savory flavors of spinach and eggs. Perfect for holiday mornings or any day you want a cozy and satisfying meal, it’s a dish that will keep you energized and content.

Paleo Apple Cinnamon Pancakes

These apple cinnamon pancakes are a festive breakfast choice, bringing holiday flavors to the table with a paleo twist. They’re light, fluffy, and slightly sweet, making them a perfect way to start a special morning.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder (gluten-free)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 2 tablespoons honey or pure maple syrup
• 1 apple, peeled, cored, and diced
• Coconut oil or ghee for cooking

Instructions

1. In a mixing bowl, combine the almond flour, coconut flour, baking powder, cinnamon, and sea salt.
2. In a separate bowl, whisk the eggs, almond milk, and honey or maple syrup until smooth.
3. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the diced apple.
4. Heat a skillet over medium heat and add a small amount of coconut oil or ghee. Pour about 1/4 cup of batter per pancake and cook for 2-3 minutes or until bubbles form on the surface. Flip and cook for an additional 1-2 minutes, or until golden brown.
5. Serve warm with a drizzle of honey or maple syrup and a sprinkle of extra cinnamon if desired.

These apple cinnamon pancakes are light yet rich in flavor, bringing a touch of warmth and sweetness perfect for a holiday breakfast. The addition of fresh apples adds a natural sweetness and a satisfying texture, making these pancakes a delicious and nutritious start to the day.

Paleo Avocado and Smoked Salmon Toast

This avocado and smoked salmon toast is a simple yet elegant breakfast choice that is both nourishing and festive. It’s perfect for those who want a quick, protein-packed meal that still feels special during the holiday season.

Ingredients

• 2 slices of paleo-friendly bread or crackers
• 1 ripe avocado, mashed
• 1/2 teaspoon lemon juice
• 4 slices of smoked salmon
• 1 tablespoon capers, drained
• Fresh dill for garnish
• Sea salt and black pepper to taste

Instructions

1. Toast the slices of paleo-friendly bread or crackers until golden and crispy.
2. In a small bowl, mix the mashed avocado with lemon juice, salt, and black pepper.
3. Spread the avocado mixture evenly over each slice of toast.
4. Top with slices of smoked salmon and scatter capers over the top.
5. Garnish with fresh dill and an extra sprinkle of sea salt if desired.

This avocado and smoked salmon toast is a sophisticated breakfast that’s perfect for special occasions. The creamy avocado pairs beautifully with the smoky salmon, while the capers and dill add a touch of tang and freshness. It’s a simple yet flavorful dish that will elevate any holiday breakfast spread.

Paleo Cranberry Pecan Pancakes

These cranberry pecan pancakes are a festive and hearty breakfast that’s perfect for the holiday season. With the bright, tart flavor of cranberries and the rich crunch of toasted pecans, they make a special breakfast treat that’s paleo-approved.

Ingredients

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder (gluten-free)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 2 tablespoons honey or maple syrup
• 1/2 cup fresh or dried cranberries
• 1/3 cup chopped pecans, toasted
• Coconut oil or ghee for cooking

Instructions

1. In a large bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, and sea salt.
2. In another bowl, mix the eggs, almond milk, and honey or maple syrup until well combined.
3. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cranberries and toasted pecans.
4. Heat a skillet over medium heat and add a small amount of coconut oil or ghee. Pour 1/4 cup of batter per pancake and cook for 2-3 minutes or until bubbles appear on the surface. Flip and cook for another 1-2 minutes until golden and cooked through.
5. Serve warm with a drizzle of honey or maple syrup and extra chopped pecans on top.

These cranberry pecan pancakes are a warm and delightful breakfast option for the holiday season. They’re not only tasty but also packed with the seasonal flavors of cranberries and pecans, offering a perfect balance of sweetness and texture. Ideal for a special holiday morning or brunch.

Paleo Egg and Veggie Scramble

This egg and veggie scramble is a quick and nutritious breakfast that’s full of colorful vegetables and protein. Perfect for busy mornings or when you want something wholesome and satisfying, it’s a versatile dish you can customize with your favorite veggies.

Ingredients

• 4 large eggs
• 1/2 cup red bell pepper, diced
• 1/2 cup spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 cup onion, diced
• 1/4 teaspoon turmeric
• 1/2 teaspoon smoked paprika
• Sea salt and black pepper to taste
• 1 tablespoon coconut oil or ghee

Instructions

1. Heat the coconut oil or ghee in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 2-3 minutes until they start to soften.
2. Add the cherry tomatoes and cook for another minute, then add the spinach and cook until wilted.
3. In a bowl, whisk the eggs with turmeric, smoked paprika, salt, and black pepper.
4. Pour the egg mixture into the skillet and stir gently, cooking until the eggs are just set but still slightly runny.
5. Serve immediately with a sprinkle of fresh herbs if desired.

This egg and veggie scramble is a flavorful and vibrant breakfast that’s perfect for holiday mornings when you want something quick yet nutritious. The combination of vegetables and eggs provides essential nutrients, while the spices add depth and warmth to the dish.

Paleo Gingerbread Overnight Oats

These gingerbread overnight oats are the perfect breakfast for anyone who loves the warm, spiced flavors of the holidays. Made with simple, paleo-friendly ingredients, they’re easy to prepare ahead of time for a quick and festive morning meal.

Ingredients

• 1/2 cup unsweetened almond milk
• 1/2 cup unsweetened canned pumpkin purée
• 1/2 cup paleo-friendly rolled oats (or blended flaxseed for a grain-free option)
• 1 tablespoon chia seeds
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon maple syrup or honey
• Chopped pecans and a drizzle of coconut cream for serving

Instructions

1. In a jar or bowl, combine the almond milk, pumpkin purée, rolled oats, chia seeds, ginger, cinnamon, nutmeg, cloves, and maple syrup. Stir well to combine.
2. Cover and refrigerate overnight or for at least 6-8 hours to allow the oats to soak and the flavors to meld.
3. In the morning, give the oats a good stir and adjust the consistency with a little more almond milk if needed.
4. Serve topped with chopped pecans and a drizzle of coconut cream for a festive touch.

These gingerbread overnight oats are a simple and flavorful breakfast that brings holiday cheer to your morning. The combination of pumpkin, warming spices, and a touch of sweetness makes for a cozy and satisfying breakfast. Perfect for busy holiday mornings or any day you want to enjoy the festive flavors without the fuss.

Note: More recipes​ are coming soon!