30+ Easy and Flavorful Holiday Paleo Egg Recipes to Brighten Your Table

Eggs are a staple ingredient that perfectly aligns with the paleo diet, offering versatility, nutrition, and endless culinary possibilities.

During the holiday season, when indulgence often takes center stage, staying true to a healthy and paleo-friendly lifestyle can be a challenge.

That’s why having a repertoire of delicious, festive paleo egg recipes is a game-changer.

From elegant brunch dishes to hearty breakfasts and even creative appetizers, these 30+ holiday paleo egg recipes are tailored to bring joy to your table without compromising on health or flavor.

Whether you’re hosting a Christmas morning brunch, preparing a New Year’s Day breakfast, or simply looking for nourishing meals during the holidays, these recipes provide options for everyone.

Packed with wholesome ingredients, vibrant colors, and plenty of festive cheer, they are sure to make your celebrations memorable and guilt-free.

30+ Easy and Flavorful Holiday Paleo Egg Recipes to Brighten Your Table

Holiday cooking doesn’t have to mean abandoning your paleo lifestyle or sacrificing flavor.

These 30+ holiday paleo egg recipes prove that you can enjoy wholesome, satisfying meals that are both festive and nutritious.

From crowd-pleasing egg muffins to innovative dishes like cloud eggs and hearty frittatas, there’s a recipe here to suit every taste and occasion.

Whether you’re preparing a lavish holiday brunch or seeking quick and nourishing breakfasts during the busy season, these recipes offer inspiration for every moment.

With their focus on fresh, paleo-friendly ingredients and easy preparation, they are perfect for celebrating the season while staying true to your health goals.

Holiday Paleo Scrambled Eggs with Spinach and Mushrooms

This savory scrambled egg recipe combines the richness of eggs with the earthiness of spinach and mushrooms, making it a perfect paleo-friendly breakfast or side dish for your holiday celebrations. It’s packed with protein and nutrients, yet simple to prepare, allowing you to focus on the festivities without sacrificing a healthy start to the day.

Ingredients

• 6 large eggs
• 1 cup spinach, chopped
• 1/2 cup mushrooms, sliced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Directions

1. Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms and cook for 4-5 minutes until they soften and release their moisture.
2. Add the chopped spinach to the skillet, stirring for another 2 minutes until it wilts down.
3. In a separate bowl, whisk the eggs with salt and pepper.
4. Pour the egg mixture into the skillet with the spinach and mushrooms. Allow the eggs to cook undisturbed for about 1 minute before gently stirring with a spatula.
5. Continue stirring until the eggs are fully cooked and scrambled to your liking.
6. Optionally, garnish with fresh herbs like parsley or chives before serving.

This paleo scrambled eggs recipe is the perfect way to add a flavorful and nutrient-packed dish to your holiday table. The combination of earthy mushrooms and fresh spinach not only enhances the taste but also provides a nutritious boost. Whether you’re preparing it for brunch or as a side, this dish will leave everyone feeling satisfied and energized.

Paleo Deviled Eggs with Avocado and Bacon

These deviled eggs are a fun and festive twist on the classic recipe. The creamy avocado replaces mayonnaise, creating a smooth texture while keeping it paleo-friendly. The crispy bacon adds a savory crunch, making this appetizer the perfect addition to any holiday spread.

Ingredients

• 12 large eggs
• 1 ripe avocado, peeled and pitted
• 4 slices cooked bacon, crumbled
• 1 tbsp lemon juice
• Salt and pepper to taste
• Paprika for garnish

Directions

1. Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from heat and cool in ice water.
2. Once the eggs are cooled, peel them and cut them in half lengthwise. Remove the yolks and place them in a bowl.
3. Mash the yolks with a fork, then add the avocado and lemon juice. Mix until smooth and creamy. Season with salt and pepper.
4. Spoon or pipe the avocado yolk mixture back into the egg whites.
5. Sprinkle the crumbled bacon on top and finish with a dash of paprika for color.

These deviled eggs are not only rich and satisfying but also a great way to bring a little holiday flair to your gatherings. The combination of creamy avocado and crispy bacon offers the perfect balance of flavors and textures. They’re a delightful treat that will please both paleo and non-paleo eaters alike.

Paleo Egg Bake with Sausage and Roasted Vegetables

This hearty egg bake is a one-pan wonder, combining savory sausage, roasted vegetables, and eggs into a flavorful and filling paleo dish. It’s perfect for a holiday breakfast or brunch and can be prepared ahead of time for convenience.

Ingredients

• 8 large eggs
• 1 lb ground sausage (paleo-friendly)
• 1 cup broccoli florets
• 1 bell pepper, diced
• 1 small onion, diced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Directions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and spread the broccoli florets, bell pepper, and onion on it. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes, stirring halfway through, until the vegetables are tender.
2. In a skillet, cook the ground sausage over medium heat, breaking it apart as it cooks. Once browned and cooked through, set it aside.
3. In a large bowl, whisk the eggs and season with salt and pepper.
4. Once the vegetables are done, combine them with the cooked sausage and spread the mixture evenly in a greased baking dish.
5. Pour the beaten eggs over the sausage and vegetable mixture.
6. Bake for 25-30 minutes, or until the eggs are set and lightly golden on top.
7. Optionally, garnish with fresh herbs like parsley or thyme before serving.

This paleo egg bake offers a great way to feed a crowd during the holidays with minimal effort. The combination of sausage, vegetables, and eggs provides a well-rounded meal, rich in protein and healthy fats. It’s a dish that’s not only nutritious but also bursting with festive flavors that everyone will enjoy. Perfect for busy mornings or lazy holiday afternoons!

Holiday Paleo Egg Casserole with Sweet Potatoes and Kale

This egg casserole is a warm, comforting dish perfect for any holiday breakfast or brunch. The combination of sweet potatoes and kale adds a savory sweetness, while the eggs bring a fluffy texture. It’s a simple yet satisfying dish that’s both paleo-friendly and packed with nutrition.

Ingredients

• 8 large eggs
• 2 medium sweet potatoes, peeled and diced
• 2 cups kale, chopped
• 1 small onion, diced
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

Directions

1. Preheat your oven to 375°F (190°C) and grease a baking dish with olive oil.
2. Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they begin to soften.
3. Add the diced onion and chopped kale to the skillet. Cook for another 5-7 minutes until the vegetables are tender and the kale is wilted.
4. In a separate bowl, whisk the eggs with garlic powder, salt, and pepper. Once the vegetable mixture is done, transfer it to the prepared baking dish.
5. Pour the beaten eggs over the sweet potatoes and kale, and gently stir to combine.
6. Bake for 25-30 minutes, or until the eggs are fully set and lightly browned on top.

This holiday egg casserole is a festive and healthy addition to your holiday table. The sweet potatoes bring a natural sweetness that balances the savory flavors of the kale and onions, making this casserole both hearty and satisfying. It’s a versatile dish that can be served on its own or as a side to your main holiday meal.

Paleo Egg Muffins with Ham and Avocado

These portable egg muffins are a perfect breakfast or snack for the holidays. The combination of lean ham and creamy avocado provides a flavorful filling that complements the eggs beautifully. They’re easy to prepare in advance and can be enjoyed all week long.

Ingredients

• 10 large eggs
• 1/2 cup cooked ham, diced
• 1 ripe avocado, diced
• 1/2 cup bell pepper, diced
• 1/4 cup green onions, chopped
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Directions

1. Preheat your oven to 350°F (175°C) and grease a muffin tin with cooking spray or olive oil.
2. In a large bowl, whisk the eggs with salt and pepper. Add the diced ham, bell pepper, green onions, and avocado to the bowl. Mix gently to combine.
3. Pour the egg mixture evenly into the muffin tin, filling each cup about 3/4 full.
4. Bake for 15-20 minutes, or until the eggs are set and lightly golden on top.
5. Allow the egg muffins to cool slightly before serving, and optionally garnish with fresh herbs like cilantro or parsley.

These paleo egg muffins are the perfect balance of protein, healthy fats, and veggies, making them a nutritious start to any holiday celebration. The ham and avocado provide satisfying flavors, while the eggs hold everything together in a neat, convenient package. Perfect for busy mornings or holiday meal prepping.

Paleo Baked Eggs with Smoked Salmon and Dill

This elegant baked egg dish is a luxurious treat for any holiday brunch. The combination of smoky salmon, creamy eggs, and fresh dill creates a sophisticated yet simple meal. It’s quick to prepare and offers a delicious, nutritious twist on traditional baked eggs.

Ingredients

• 6 large eggs
• 4 oz smoked salmon, chopped
• 2 tbsp fresh dill, chopped
• 1 tbsp olive oil
• 1/4 cup coconut milk (or other dairy-free milk)
• Salt and pepper to taste

Directions

1. Preheat your oven to 375°F (190°C). Grease a small baking dish or individual ramekins with olive oil.
2. Gently place the chopped smoked salmon at the bottom of the baking dish.
3. Crack the eggs into the dish, one at a time, being careful not to break the yolks.
4. Drizzle the coconut milk over the eggs and sprinkle with salt and pepper.
5. Bake for 12-15 minutes, or until the whites are set but the yolks remain runny.
6. Once out of the oven, sprinkle fresh dill over the top for a burst of flavor and color.

These baked eggs with smoked salmon are a showstopper for any holiday meal. The combination of rich, savory salmon and creamy eggs with the bright, fresh flavor of dill makes for an unforgettable dish. It’s both indulgent and paleo-friendly, offering a perfect balance of protein and healthy fats for a festive, nourishing breakfast or brunch.

Paleo Egg and Bacon Breakfast Skillet

This hearty breakfast skillet combines crispy bacon, sautéed vegetables, and eggs in one pan for a quick and flavorful holiday meal. The combination of savory bacon and fresh veggies makes it a filling and satisfying dish, perfect for a cozy holiday morning or brunch.

Ingredients

• 6 large eggs
• 4 slices bacon, chopped
• 1/2 cup bell pepper, diced
• 1/2 cup zucchini, diced
• 1/4 cup onion, diced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh herbs (optional, for garnish)

Directions

1. Heat a large skillet over medium heat and cook the bacon until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving the bacon fat in the pan.
2. Add the olive oil to the skillet and sauté the bell pepper, zucchini, and onion in the bacon fat for about 5-7 minutes, until softened and lightly browned.
3. Crack the eggs directly into the skillet over the sautéed vegetables, keeping some space between each egg.
4. Cover the skillet with a lid and cook for 4-5 minutes, or until the egg whites are set but the yolks are still runny.
5. Sprinkle the crispy bacon on top of the eggs and season with salt and pepper.
6. Garnish with fresh herbs like parsley or thyme, if desired.

This breakfast skillet is a simple yet flavorful dish that’s perfect for busy holiday mornings. The crispy bacon adds a salty crunch that pairs beautifully with the soft eggs and sautéed vegetables. It’s a complete meal that’s packed with protein, healthy fats, and plenty of nutrients to fuel your day.

Paleo Egg Salad with Avocado and Cucumber

This fresh and vibrant egg salad replaces the traditional mayonnaise with creamy avocado, creating a smooth, rich texture that’s paleo-friendly. The addition of cucumber adds a refreshing crunch, making it a perfect side dish or light meal for the holiday season.

Ingredients

• 6 large eggs, hard boiled and chopped
• 1 ripe avocado, peeled and pitted
• 1/2 cucumber, diced
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh dill or parsley (optional, for garnish)

Directions

1. In a medium bowl, mash the avocado with lemon juice, salt, and pepper until smooth and creamy.
2. Add the chopped hard-boiled eggs and diced cucumber to the bowl and gently mix to combine.
3. Season with additional salt and pepper to taste.
4. Garnish with fresh dill or parsley, if desired, and serve chilled.

This paleo egg salad is a light, healthy dish that’s perfect for holiday gatherings or meal prepping. The creamy avocado adds richness without the need for mayonnaise, while the crisp cucumber provides a refreshing crunch. It’s a versatile dish that can be served on its own, in lettuce wraps, or alongside other paleo-friendly dishes.

Paleo Poached Eggs with Roasted Brussels Sprouts and Bacon

This delicious and nourishing dish combines poached eggs with roasted Brussels sprouts and crispy bacon for a flavorful and filling meal. It’s perfect for a holiday breakfast or brunch, offering a combination of textures and flavors that will leave everyone satisfied.

Ingredients

• 4 large eggs
• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme (optional, for garnish)

Directions

1. Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper, then spread them out in a single layer on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until the sprouts are golden and crispy on the edges.
2. Meanwhile, cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the pan and set aside, reserving the bacon fat.
3. In the same skillet, carefully poach the eggs in the reserved bacon fat. Poach each egg for 3-4 minutes until the whites are set but the yolk remains runny.
4. Once the Brussels sprouts are roasted, plate them and top with the poached eggs.
5. Crumble the cooked bacon over the eggs and Brussels sprouts, then season with salt, pepper, and fresh thyme, if desired.

This poached egg dish is a festive and healthy addition to any holiday meal. The roasted Brussels sprouts add a crispy, caramelized texture that complements the creamy poached eggs, while the bacon brings a savory, crunchy element to the dish. It’s a satisfying and well-rounded meal that’s both paleo and indulgent, perfect for celebrating the season.

Paleo Egg and Sausage Skillet with Bell Peppers

This flavorful breakfast skillet features a perfect combination of savory sausage, colorful bell peppers, and eggs for a nutritious and hearty holiday meal. The crispy sausage adds a rich flavor, while the vegetables provide freshness, making this dish an ideal choice for any holiday brunch or breakfast.

Ingredients

• 6 large eggs
• 2 sausage links (paleo-friendly), sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Directions

1. Heat a large skillet over medium heat and add the olive oil. Add the sausage slices to the skillet and cook for 5-7 minutes, or until browned and crispy.
2. Add the diced bell peppers and onion to the skillet. Sauté the vegetables with the sausage for 4-5 minutes, until softened and fragrant.
3. Crack the eggs directly into the skillet over the sausage and vegetable mixture. Season with salt and pepper.
4. Cover the skillet with a lid and cook for 4-5 minutes, or until the eggs are set but the yolks remain runny, or cook longer if you prefer firm yolks.
5. Garnish with fresh parsley and serve hot.

This paleo egg and sausage skillet is a satisfying dish that brings together savory sausage, sweet bell peppers, and perfectly cooked eggs in one pan. The flavors blend together beautifully, and it’s a great choice for those looking for a filling, protein-packed breakfast to fuel them through the holiday festivities.

Paleo Deviled Eggs with Mustard and Pickles

A twist on the classic deviled eggs, this paleo-friendly version swaps mayonnaise for mustard and avocado for creaminess. The tangy pickles and mustard add a zesty kick, making these deviled eggs a perfect appetizer or snack for your holiday spread.

Ingredients

• 8 large eggs, hard boiled and halved
• 1/2 avocado, mashed
• 1 tbsp mustard (Dijon or yellow)
• 1 tbsp pickle relish (paleo-friendly)
• Salt and pepper to taste
• Paprika for garnish (optional)

Directions

1. Peel the hard-boiled eggs and slice them in half lengthwise. Remove the yolks and place them in a small bowl.
2. Mash the avocado in the bowl with the yolks, then add mustard, pickle relish, salt, and pepper. Mix until smooth and creamy.
3. Spoon or pipe the egg yolk mixture back into the egg whites.
4. Garnish with a sprinkle of paprika for color, if desired.

These paleo deviled eggs are the perfect blend of creamy, tangy, and savory flavors. The avocado gives them a rich texture without the use of traditional mayonnaise, while the mustard and pickles add a zesty kick that will make these eggs a hit at any holiday gathering. They’re easy to prepare, transport, and enjoy, making them a crowd-pleasing treat.

Paleo Baked Eggs with Spinach and Mushrooms

For a light yet satisfying meal, these baked eggs with spinach and mushrooms are a delightful addition to any holiday breakfast. The earthy flavors of the mushrooms and the wilted spinach pair beautifully with the soft, runny eggs, making this a nourishing and delicious dish to start the day.

Ingredients

• 6 large eggs
• 2 cups spinach, chopped
• 1 cup mushrooms, sliced
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper to taste
• Fresh thyme or parsley (optional, for garnish)

Directions

1. Preheat the oven to 375°F (190°C) and grease a small baking dish or individual ramekins with olive oil.
2. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté for 5-7 minutes, until they release their moisture and start to brown.
3. Add the chopped spinach to the skillet and cook for an additional 2-3 minutes, until the spinach wilts down. Season with garlic powder, salt, and pepper.
4. Transfer the mushroom and spinach mixture to the prepared baking dish. Create small wells in the mixture and crack the eggs into each well.
5. Bake for 10-12 minutes, or until the egg whites are set but the yolks remain runny.
6. Garnish with fresh thyme or parsley, if desired.

These baked eggs with spinach and mushrooms are a wholesome, paleo-friendly dish that’s perfect for holiday mornings. The earthy flavors of the mushrooms and the richness of the eggs create a comforting, satisfying meal that’s both light and nourishing. It’s a great choice for a simple yet elegant breakfast or brunch option.

Paleo Scrambled Eggs with Sweet Potatoes and Kale

This colorful and nutritious scrambled egg dish combines creamy scrambled eggs with roasted sweet potatoes and sautéed kale, creating a balanced and filling meal. It’s a delicious way to enjoy your eggs with a mix of earthy greens and hearty sweetness—ideal for a wholesome holiday breakfast or brunch.

Ingredients

• 6 large eggs
• 1 large sweet potato, peeled and diced
• 1 cup kale, chopped
• 1/4 cup onion, diced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh chives (optional, for garnish)

Directions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly browned.
2. While the sweet potatoes are roasting, heat the remaining olive oil in a skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
3. Add the chopped kale to the skillet and cook for another 3-4 minutes, until wilted.
4. In a bowl, whisk the eggs and season with salt and pepper. Pour the eggs into the skillet with the kale and onion, stirring occasionally to scramble. Once the eggs are cooked through, remove from heat.
5. Serve the scrambled eggs over the roasted sweet potatoes and garnish with fresh chives if desired.

This paleo scrambled egg recipe is a nutrient-packed dish that’s perfect for the holiday season. The sweet potatoes add a natural sweetness that pairs wonderfully with the savory eggs and earthy kale. It’s an energizing breakfast or brunch that’s satisfying and full of flavor, making it a great addition to any festive gathering.

Paleo Cloud Eggs with Tomato and Avocado

Cloud eggs are a fun and trendy way to enjoy eggs with a fluffy texture that’s perfect for a light yet filling meal. These cloud eggs are topped with fresh tomatoes and creamy avocado, making them an excellent choice for a holiday breakfast or a special brunch.

Ingredients

• 4 large eggs
• 1 small avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro or parsley (optional, for garnish)

Directions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Separate the egg whites from the yolks, placing the whites in a large mixing bowl and the yolks in separate bowls.
3. Using a hand mixer, beat the egg whites until stiff peaks form, about 3-5 minutes.
4. Spoon the whipped egg whites onto the prepared baking sheet, creating small wells in the center of each mound. Carefully drop a yolk into each well.
5. Bake for 10-12 minutes, or until the egg whites are golden and the yolk is slightly runny.
6. While the cloud eggs bake, toss the diced avocado and halved cherry tomatoes with olive oil, salt, and pepper.
7. Once the cloud eggs are done, top with the avocado and tomato mixture, and garnish with fresh cilantro or parsley.

These paleo cloud eggs are a visually stunning and delicious dish that’s both light and satisfying. The whipped egg whites create a fluffy base, while the creamy avocado and juicy tomatoes provide a refreshing contrast. This is a fun and festive meal perfect for holiday mornings when you want something both elegant and nourishing.

Paleo Egg Muffins with Spinach, Bacon, and Mushrooms

These paleo-friendly egg muffins are an excellent grab-and-go option for holiday mornings. Filled with spinach, crispy bacon, and sautéed mushrooms, these muffins are packed with protein and healthy fats, making them a perfect meal to start the day.

Ingredients

• 6 large eggs
• 1/2 cup spinach, chopped
• 1/2 cup mushrooms, diced
• 4 slices bacon, cooked and crumbled
• 1/4 cup onion, diced
• Salt and pepper to taste
• 1 tbsp olive oil

Directions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with olive oil or line with paper liners.
2. Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.
3. Add the mushrooms to the skillet and cook for another 4-5 minutes until they soften and begin to release their moisture.
4. In a large bowl, whisk the eggs and season with salt and pepper. Stir in the spinach, sautéed mushrooms and onions, and crumbled bacon.
5. Pour the egg mixture evenly into the muffin tin, filling each cup about three-quarters full.
6. Bake for 15-18 minutes, or until the egg muffins are set and lightly browned on top.
7. Let the muffins cool slightly before serving.

These paleo egg muffins are a perfect make-ahead meal for holiday mornings. Packed with protein from the eggs and bacon, plus the added nutrients from spinach and mushrooms, they’re a satisfying option for anyone looking for a healthy and delicious breakfast. Whether enjoyed on their own or with a side salad, these muffins are sure to become a holiday favorite.

Note: More recipes​ are coming soon!