35+ Irresistible Holiday Paleo Brunch Recipes for a Healthy Festive Feast

The holidays are the perfect time to indulge in festive treats, but if you’re following a paleo diet, finding recipes that align with your lifestyle can be challenging.

Fortunately, a holiday brunch can be both delicious and nutritious without compromising your paleo principles.

Whether you’re hosting a holiday gathering or simply enjoying a special meal with family, these 35+ holiday paleo brunch recipes will help you create an unforgettable spread.

From savory dishes like egg frittatas and zucchini noodles to sweet treats such as coconut flour muffins and carrot cake energy balls, these paleo-friendly options are packed with wholesome ingredients.

With minimal grains, dairy, and refined sugars, these recipes celebrate the bounty of fresh, natural foods while still delivering the flavors and comfort you crave during the holiday season.

35+ Irresistible Holiday Paleo Brunch Recipes for a Healthy Festive Feast

This collection of 35+ holiday paleo brunch recipes offers a perfect blend of flavor, nutrition, and holiday cheer.

Whether you’re enjoying a leisurely brunch with family or preparing a feast to share with friends, these recipes are designed to keep you feeling energized and satisfied without sacrificing taste.

With options ranging from savory main dishes to sweet and healthy treats, there’s something for every palate in this roundup.

Embrace the holiday season with these wholesome and delicious dishes that not only adhere to paleo principles but also bring the festive spirit to your table.

By choosing these nourishing recipes, you’re not just indulging in a tasty meal—you’re nourishing your body with the very best ingredients.

Paleo Sweet Potato and Sausage Breakfast Casserole

This hearty casserole combines sweet potatoes, sausage, and vegetables for a savory, satisfying brunch dish that’s perfect for holiday mornings. The eggs bind it all together, creating a creamy texture, while the fresh herbs elevate the flavor profile.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 lb ground pork sausage (paleo-friendly)
• 1 red bell pepper, diced
• 1 small onion, diced
• 6 large eggs
• 1 cup spinach, chopped
• 1 tsp garlic powder
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil.
2. Heat a skillet over medium heat and cook the sausage, breaking it into small crumbles. Once browned, set aside.
3. In the same skillet, add the diced sweet potatoes and cook until slightly tender, about 5-7 minutes.
4. In a large bowl, whisk together the eggs, garlic powder, thyme, salt, and pepper.
5. Layer the cooked sweet potatoes, sausage, bell pepper, onion, and spinach in the prepared baking dish.
6. Pour the egg mixture evenly over the ingredients in the dish.
7. Bake for 30-35 minutes or until the eggs are set and the top is golden brown.
8. Serve warm, garnished with fresh herbs if desired.

This dish is both filling and flavorful, offering a great combination of textures that make it the perfect holiday brunch option. The balance of sweet potatoes and sausage delivers a wholesome, comforting meal that feels festive without any grains or dairy.

Paleo Cranberry Orange Muffins

These paleo muffins are sweetened naturally with honey and packed with fresh cranberries, offering a tart, refreshing burst of flavor against the bright citrus notes of orange. They are light and fluffy, with a perfect balance of sweetness and tang.

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1/2 cup fresh cranberries, chopped
• 1/4 cup orange juice
• Zest of one orange
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, mix together the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk the eggs, honey, orange juice, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined.
5. Fold in the chopped cranberries and orange zest.
6. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.

These muffins offer the perfect balance of light sweetness and tang, making them a refreshing choice for any holiday brunch table. The use of almond and coconut flour makes them grain-free, while the fresh cranberries provide a festive touch, ensuring that each bite is full of flavor and texture.

Paleo Avocado and Smoked Salmon Egg Cups

These avocado and smoked salmon egg cups are a delightful and healthy brunch option that combines creamy avocado with rich smoked salmon and a perfectly baked egg. It’s a satisfying dish that’s both light and packed with nutrients.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 large eggs
• 4 oz smoked salmon, cut into strips
• 1 tbsp fresh dill, chopped
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a muffin tin with olive oil.
2. Scoop out a little bit of flesh from each avocado half to create space for the egg.
3. Place each avocado half into a muffin cup, ensuring they sit flat.
4. Carefully crack an egg into each avocado half.
5. Top with smoked salmon strips and a sprinkle of fresh dill.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes, or until the eggs are set to your liking.
8. Serve immediately, garnished with additional dill or a squeeze of lemon juice if desired.

This dish is a decadent yet healthy choice for any brunch, combining the richness of avocado with the smoky flavor of the salmon. The eggs provide a hearty element, making these egg cups a satisfying and filling meal without being heavy. This recipe is a perfect way to showcase vibrant, fresh flavors at your holiday brunch.

Paleo Cinnamon Apple Pancakes

These fluffy paleo pancakes are made with almond flour and coconut flour, offering a grain-free alternative to the classic pancake. The addition of cinnamon-spiced sautéed apples makes them a festive and sweet treat, perfect for a holiday brunch.

Ingredients:

• 1 cup almond flour
• 1/4 cup coconut flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp coconut oil, melted
• 2 apples, peeled and sliced
• 1 tbsp honey or maple syrup (optional)

Instructions:

1. In a medium bowl, mix the almond flour, coconut flour, baking powder, cinnamon, and salt.
2. In a separate bowl, whisk together the eggs, almond milk, vanilla extract, and melted coconut oil.
3. Add the wet ingredients to the dry ingredients and stir until well combined. If the batter is too thick, add more almond milk, a tablespoon at a time, to reach your desired consistency.
4. Heat a non-stick skillet or griddle over medium heat and grease with coconut oil.
5. Pour the batter onto the skillet in small circles, cooking for 2-3 minutes per side, or until golden brown.
6. While the pancakes cook, sauté the apple slices in a separate pan with a little coconut oil and a pinch of cinnamon. Cook until tender, about 5-7 minutes.
7. Serve the pancakes topped with the warm sautéed apples and a drizzle of honey or maple syrup, if desired.

These pancakes provide a warm and comforting dish that’s perfect for the holidays. The soft, fluffy texture of the pancakes paired with the sweet, cinnamon-spiced apples creates a wonderful balance of flavors. It’s a grain-free, dairy-free breakfast that’s both festive and nutritious.

Paleo Zucchini and Bacon Frittata

This paleo frittata is a savory, satisfying brunch dish made with fresh zucchini, crispy bacon, and eggs. It’s quick to prepare and perfect for a low-carb, nutrient-packed holiday meal.

Ingredients:

• 6 large eggs
• 1 medium zucchini, thinly sliced
• 4 strips of bacon, chopped
• 1/2 small onion, diced
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat a large oven-safe skillet over medium heat and add the chopped bacon. Cook until crispy, then remove from the skillet and set aside, leaving the bacon fat in the pan.
3. In the same skillet, add olive oil and sauté the onion and zucchini until softened, about 5-7 minutes.
4. In a bowl, whisk the eggs, garlic powder, salt, and pepper together until well combined.
5. Pour the eggs into the skillet, making sure they cover the zucchini and onion mixture. Sprinkle the cooked bacon over the top.
6. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are fully set and the top is lightly golden.
7. Remove from the oven, garnish with fresh parsley, and slice into wedges before serving.

This zucchini and bacon frittata is a savory delight that’s full of flavor and packed with protein. The crispy bacon adds a satisfying crunch while the zucchini keeps the dish light and fresh. Perfect for brunch, this frittata is an easy, one-pan meal that feels indulgent yet healthy.

Paleo Pumpkin Spice Smoothie

This smoothie is like a warm hug in a glass, filled with the cozy flavors of pumpkin, cinnamon, and nutmeg. It’s a nutrient-dense drink that’s perfect for a holiday brunch when you’re looking for something light yet flavorful.

Ingredients:

• 1/2 cup canned pumpkin puree (100% pumpkin)
• 1/2 cup unsweetened almond milk
• 1/2 frozen banana
• 1 tbsp almond butter
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla extract
• 1-2 tsp honey or maple syrup (optional)
• Ice cubes (optional, for thicker consistency)

Instructions:

1. In a blender, combine the pumpkin puree, almond milk, frozen banana, almond butter, cinnamon, nutmeg, vanilla extract, and honey or maple syrup.
2. Blend until smooth and creamy. If the smoothie is too thin, add ice cubes or a little more frozen banana to thicken.
3. Pour into a glass and enjoy immediately.

This pumpkin spice smoothie is a delicious way to enjoy the flavors of the season in a nutritious, paleo-friendly way. The almond butter adds creaminess while the pumpkin and spices provide a comforting, festive taste. It’s an easy, on-the-go breakfast or drink for a holiday brunch that packs a lot of flavor and health benefits.

Paleo Eggplant and Tomato Shakshuka

Shakshuka is a classic Middle Eastern dish that’s both flavorful and filling. This paleo version uses eggplant and tomatoes as a base, creating a hearty sauce that’s topped with perfectly poached eggs. It’s a savory, vibrant dish that’s great for a holiday brunch.

Ingredients:

• 2 medium eggplants, cubed
• 2 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar or preservatives)
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp chili flakes (optional)
• 4 large eggs
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cubed eggplant and cook until golden and soft, about 8-10 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil and sauté the onion, bell pepper, and garlic until softened, about 5 minutes.
3. Stir in the diced tomatoes, paprika, cumin, and chili flakes. Bring the sauce to a simmer and cook for 10 minutes to allow the flavors to meld together.
4. Return the cooked eggplant to the skillet and stir. Make four small wells in the sauce and crack the eggs into each well.
5. Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are set but the yolks remain soft.
6. Garnish with fresh parsley and serve warm with paleo-friendly bread or on its own.

This eggplant and tomato shakshuka brings rich, savory flavors with every bite. The tender eggplant, combined with the spice-infused tomato sauce, makes a perfect bed for the runny eggs. It’s a perfect paleo dish for a comforting holiday brunch that’s both filling and nutritious.

Paleo Almond Flour Waffles with Berries

These almond flour waffles are light, crispy, and naturally sweetened with honey, making them an ideal choice for a paleo-friendly holiday brunch. Top with fresh berries for an extra burst of flavor, and enjoy these guilt-free waffles that everyone will love.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1 tbsp honey or maple syrup
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp coconut oil, melted
• Fresh berries (strawberries, blueberries, raspberries) for topping

Instructions:

1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
3. In a separate bowl, whisk the eggs, almond milk, honey, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined. If the batter is too thick, add a little more almond milk to reach the desired consistency.
5. Grease the waffle iron with a light coating of coconut oil and pour the batter into the iron. Close the lid and cook for 3-5 minutes or until the waffles are golden brown and crisp.
6. Serve the waffles with a topping of fresh berries and a drizzle of honey or maple syrup, if desired.

These almond flour waffles are a sweet, light treat that will satisfy your brunch cravings without the grains. The crispy texture on the outside and fluffy interior make them the perfect base for the bright, fresh berries. This paleo-friendly waffle recipe is an indulgent yet healthy way to enjoy the holiday season.

Paleo Bacon-Wrapped Asparagus

These bacon-wrapped asparagus bundles are a savory, smoky side dish that’s perfect for a holiday brunch. The crispy bacon adds a delicious crunch, while the asparagus stays tender and flavorful. It’s an easy yet elegant dish that pairs well with any main course.

Ingredients:

• 1 bunch asparagus, trimmed
• 8 slices bacon (paleo-friendly)
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh lemon wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Drizzle the asparagus with olive oil and season with salt and pepper.
3. Wrap each bundle of 3-4 asparagus spears with a slice of bacon. Secure with toothpicks if needed.
4. Place the bacon-wrapped asparagus bundles on the prepared baking sheet and bake for 15-20 minutes, or until the bacon is crispy and the asparagus is tender.
5. Serve the asparagus hot with a squeeze of fresh lemon juice for added brightness.

This bacon-wrapped asparagus is a simple yet flavorful dish that’s perfect for any holiday brunch. The smoky bacon pairs beautifully with the fresh, crisp asparagus, making for a satisfying combination that’s both low-carb and paleo-friendly. It’s a dish that’s sure to impress guests and make your holiday spread feel even more festive.

Paleo Sweet Potato Hash with Eggs

This hearty and nutritious sweet potato hash is packed with colorful vegetables and topped with perfectly cooked eggs. It’s an easy-to-make paleo dish that’s perfect for a filling brunch. The sweetness of the potatoes combined with savory spices and eggs makes it a comforting holiday meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cumin
• Salt and pepper to taste
• 4 large eggs
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 10-12 minutes, stirring occasionally, until the potatoes are golden and soft.
2. Add the diced bell pepper, onion, and garlic to the skillet and cook for another 5 minutes until softened.
3. Stir in the paprika, cumin, salt, and pepper. Continue cooking for 3-5 more minutes, until the vegetables are tender and fully combined.
4. Create four small wells in the hash mixture, then crack an egg into each well.
5. Cover the skillet with a lid and cook for 5-7 minutes or until the eggs are cooked to your desired doneness (runny yolk or fully set).
6. Garnish with fresh cilantro and serve warm.

This sweet potato hash is a savory, satisfying dish that combines the natural sweetness of the potatoes with the spices for a flavorful base. Topped with eggs, it becomes the perfect brunch dish that’s both filling and nourishing. The hash is easy to make, full of nutrients, and ideal for a holiday morning.

Paleo Coconut Flour Banana Muffins

These coconut flour banana muffins are moist, naturally sweetened, and paleo-friendly. The bananas add sweetness while the coconut flour keeps them light and fluffy. These muffins are perfect for a quick breakfast or a holiday brunch treat.

Ingredients:

• 2 ripe bananas, mashed
• 1/4 cup coconut flour
• 4 large eggs
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1 tbsp honey or maple syrup (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a large bowl, whisk the eggs, mashed bananas, melted coconut oil, and vanilla extract until smooth.
3. Stir in the coconut flour, baking soda, salt, cinnamon, and honey or maple syrup, if using. Mix until combined.
4. Spoon the batter into the muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
6. Let the muffins cool before serving.

These banana muffins are soft and flavorful, with the perfect balance of sweetness from the ripe bananas and a hint of cinnamon. They make for an easy-to-make treat that everyone can enjoy, especially during the holiday season. They’re a perfect snack or addition to any paleo brunch spread.

Paleo Herb-Crusted Salmon

This herb-crusted salmon is a light yet flavorful dish that’s easy to prepare and perfect for any holiday brunch. The combination of fresh herbs, garlic, and lemon adds brightness to the rich salmon, creating a balanced and satisfying meal.

Ingredients:

• 4 salmon fillets (skin on)
• 2 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh dill, chopped
• 1 tsp garlic powder
• 1/2 tsp lemon zest
• Salt and pepper to taste
• 1 lemon, sliced (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix the parsley, dill, garlic powder, lemon zest, salt, and pepper.
3. Place the salmon fillets on the prepared baking sheet, skin side down. Drizzle with olive oil and rub the herb mixture over the top of each fillet.
4. Bake the salmon for 15-20 minutes, or until it flakes easily with a fork and the fish is fully cooked.
5. Serve the salmon garnished with lemon slices.

This herb-crusted salmon is a light, healthy, and flavorful dish that’s perfect for any holiday brunch. The fresh herbs and zesty lemon pair wonderfully with the rich, tender salmon, making it a satisfying and elegant addition to your meal. It’s simple to make and a crowd-pleaser that’s sure to impress.

Paleo Zucchini Noodles with Pesto

This zucchini noodle dish is a fresh and vibrant alternative to traditional pasta. Tossed in a creamy, dairy-free pesto sauce, it’s a light yet satisfying paleo-friendly option for a holiday brunch. The zucchini noodles provide a refreshing crunch, while the pesto adds an herbaceous richness.

Ingredients:

• 4 medium zucchinis, spiralized into noodles
• 1/4 cup olive oil
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1 tbsp lemon juice
• 1/4 cup nutritional yeast (for a cheesy flavor)
• Salt and pepper to taste
• Cherry tomatoes, halved (for garnish)

Instructions:

1. Heat a large skillet over medium heat. Add the spiralized zucchini noodles and sauté for 2-3 minutes until slightly softened, but still al dente. Remove from heat and set aside.
2. In a food processor, combine the basil, pine nuts, garlic, lemon juice, and nutritional yeast. Pulse until everything is finely chopped.
3. While the food processor is running, slowly add the olive oil and continue to blend until the pesto is smooth and creamy.
4. Toss the zucchini noodles with the pesto until well-coated.
5. Serve with halved cherry tomatoes on top for added color and flavor.

This zucchini noodle dish with pesto is a light and refreshing option for a holiday brunch. The fresh basil pesto adds a burst of flavor to the crunchy zucchini noodles, making it both satisfying and healthy. It’s a perfect paleo-friendly dish that is both simple and impressive for any gathering.

Paleo Spaghetti Squash with Turkey Bolognese

This spaghetti squash with turkey bolognese is a hearty yet light dish that swaps traditional pasta for nutrient-packed spaghetti squash. The turkey bolognese sauce is savory and rich, making this a filling meal for a paleo brunch without compromising on flavor.

Ingredients:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 lb ground turkey
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes (no added sugar)
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place the squash halves cut-side down on a baking sheet.
2. Roast for 30-40 minutes, or until the flesh is tender and easily pulls apart into spaghetti-like strands with a fork.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it up with a spoon as it cooks.
4. Add the diced onion and minced garlic, cooking for another 3-4 minutes until the onion is soft.
5. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally.
6. Once the squash is done, use a fork to scrape the flesh into strands. Top with the turkey bolognese sauce and garnish with fresh basil.

This spaghetti squash with turkey bolognese is a delicious and satisfying paleo-friendly dish. The sweet, tender squash pairs wonderfully with the rich, savory turkey bolognese sauce. It’s a perfect choice for a hearty yet healthy brunch during the holidays, providing comfort without the carbs.

Paleo Carrot Cake Energy Balls

These paleo-friendly carrot cake energy balls are a delicious and wholesome treat for your holiday brunch. Packed with shredded carrots, coconut, and warm spices, these energy balls are naturally sweetened and offer a perfect bite-sized snack for a quick, healthy brunch option.

Ingredients:

• 1 cup shredded carrots (about 2 medium carrots)
• 1 cup almond flour
• 1/2 cup shredded unsweetened coconut
• 1/4 cup ground flaxseed
• 1/4 cup chopped walnuts or pecans
• 2 tbsp honey or maple syrup
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a large mixing bowl, combine the shredded carrots, almond flour, shredded coconut, ground flaxseed, chopped walnuts or pecans, cinnamon, ginger, nutmeg, and salt.
2. Add the honey (or maple syrup) and vanilla extract to the mixture and stir well until everything is evenly combined. If the mixture seems too dry, add a little more honey or a splash of water.
3. Use your hands to roll the mixture into small balls, about 1 inch in diameter.
4. Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
5. Serve chilled or at room temperature.

These carrot cake energy balls offer a sweet and spicy burst of flavor with every bite. They’re perfect for a paleo-friendly holiday brunch or as a quick snack throughout the day. The carrots, nuts, and coconut provide a satisfying texture, while the warm spices give them a comforting, holiday-inspired flavor.