25+ Nutritious Sunday Paleo Egg Recipes for a Delicious Brunch

Sundays are for slow mornings, rich flavors, and meals that bring comfort and joy.

If you’re following a paleo lifestyle, you know that breakfast can be both satisfying and nourishing without sacrificing taste.

Eggs, a staple in paleo diets, are an incredible base for countless recipes that cater to any preference, from hearty and savory to light and refreshing.

Whether you’re looking for a filling brunch, a creative spin on classic dishes, or something simple yet elegant, this collection of over 25 paleo egg recipes is here to inspire your next Sunday morning.

Eggs are a nutritional powerhouse, providing essential proteins, healthy fats, and vitamins to start your day on a high note.

But you don’t need to stick to scrambled or fried—there’s a whole world of flavors waiting to be explored.

From paleo shakshuka and egg frittatas to egg-stuffed portobello mushrooms and sweet potato hash, we’ve rounded up the most delicious and satisfying paleo egg recipes to make your Sunday brunch memorable.

So, whether you’re cooking for family or treating yourself to a special meal, these recipes are here to help you celebrate your Sunday with healthy, hearty, and delicious meals.

25+ Nutritious Sunday Paleo Egg Recipes for a Delicious Brunch

With over 25 paleo egg recipes, your Sunday brunch menu is now stocked with versatile, nutritious, and delicious options.

Eggs are the perfect canvas for creating dishes that are as diverse as they are satisfying.

From baked frittatas and creative egg bowls to comforting shakshuka and skillet meals, you’re all set to keep your Sundays exciting and full of flavor.

These recipes prove that eating paleo doesn’t have to mean sacrificing taste, and with a little creativity, you can enjoy meals that are both nourishing and indulgent.

Whether you’re hosting a brunch, prepping breakfast for the week, or simply enjoying a leisurely morning at home, these paleo egg recipes are sure to become staples in your kitchen.

Get ready to whip up something special and make your Sundays something to look forward to all week long.

Avocado Egg Boats

These avocado egg boats are a simple, hearty breakfast perfect for starting your day with a boost of protein and healthy fats. They’re paleo-friendly and quick to prepare, making them ideal for a busy Sunday morning or any day you need a nutritious, no-fuss meal.

Ingredients

• 2 large avocados, halved and pitted
• 4 large eggs
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional)
• Hot sauce, for serving (optional)

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking tray with foil or parchment paper.
2. Carefully scoop out a small amount of avocado from each half to create space for the egg.
3. Place the avocado halves in a baking dish or on the prepared tray.
4. Crack an egg into each avocado half. If the eggs are too large, discard a small amount of egg white to make them fit comfortably.
5. Season with a pinch of salt and black pepper.
6. Bake for 12-15 minutes or until the egg whites are set, but the yolks are still slightly runny.
7. Remove from the oven and garnish with chopped parsley and a dash of hot sauce if desired.

These avocado egg boats are an indulgent yet healthy option that combines creamy avocado with a soft, baked egg. The slight tang of the avocado pairs well with the richness of the yolk, creating a dish that satisfies without weighing you down.

Paleo Egg Muffins

These paleo egg muffins are ideal for meal prep and can be customized with your favorite vegetables and proteins. Packed with nutrient-dense ingredients, they make a tasty and filling breakfast for any Sunday.

Ingredients

• 6 large eggs
• 1/2 cup spinach, chopped
• 1/2 cup diced red bell pepper
• 1/4 cup cooked and crumbled turkey sausage (optional)
• 2 tbsp red onion, finely diced
• Salt and freshly ground black pepper, to taste
• Coconut oil or ghee for greasing the muffin tin

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 6-cup muffin tin with coconut oil or ghee.
2. In a bowl, whisk the eggs until well beaten. Season with a pinch of salt and black pepper.
3. Add the spinach, bell pepper, onion, and crumbled turkey sausage (if using) to the egg mixture. Stir until evenly distributed.
4. Pour the egg mixture into each muffin cup until just full.
5. Bake for 20-25 minutes or until the eggs are fully set and lightly golden on top.
6. Let the egg muffins cool for a few minutes before removing them from the tin.

These paleo egg muffins offer the perfect mix of flavors and textures in every bite. The lightness of the spinach and bell pepper, coupled with the richness of the eggs, makes them a nutritious, satisfying choice. They’re great for sharing or as a grab-and-go breakfast throughout the week.

Scrambled Eggs with Spinach and Bacon

This classic scrambled egg dish is elevated with the addition of crispy bacon and wilted spinach for a Sunday breakfast that’s hearty and nutritious. It’s paleo-approved and easy to make, ensuring you start your day feeling energized.

Ingredients

• 4 large eggs
• 2 slices of bacon, chopped
• 1 cup fresh spinach
• Salt and freshly ground black pepper, to taste
• Ghee or coconut oil for cooking

Instructions

1. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove and set aside on a paper towel.
2. Drain excess bacon fat, leaving just a little in the skillet, or add ghee/coconut oil if needed.
3. Add the spinach to the skillet and sauté for 1-2 minutes, until wilted.
4. In a bowl, whisk the eggs and season with salt and pepper. Pour into the skillet and gently scramble, stirring continuously until the eggs are just set.
5. Add the cooked bacon back to the skillet and fold into the eggs.
6. Remove from heat and serve immediately.

This scrambled eggs dish with spinach and bacon is a flavorful, protein-packed breakfast that embodies the essence of comfort food with a paleo twist. The bacon adds a satisfying crunch and smoky flavor, while the spinach provides a boost of vitamins. It’s the perfect recipe to enjoy a leisurely Sunday brunch.

Paleo Egg Salad Lettuce Wraps

These paleo egg salad lettuce wraps are a refreshing twist on traditional egg salad. They’re perfect for a light yet satisfying brunch or a quick lunch. Served in crisp lettuce leaves, this dish is both low-carb and full of flavor.

Ingredients

• 6 large eggs, hard-boiled and chopped
• 1/4 cup paleo-approved mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp fresh chives, finely chopped
• 1/4 cup celery, diced
• Salt and freshly ground black pepper, to taste
• Butter lettuce or Romaine leaves, for serving

Instructions

1. In a bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, chives, and diced celery.
2. Mix until all the ingredients are well incorporated.
3. Season with salt and black pepper to taste.
4. Spoon the egg salad into butter lettuce or Romaine leaves and serve immediately.

These egg salad lettuce wraps offer a refreshing, crunchy contrast to the creamy filling. They’re ideal for those who prefer a lighter meal that doesn’t compromise on taste. The tangy Dijon mustard and fresh chives elevate the flavor, making this a perfect dish for Sunday brunch.

Paleo Shakshuka

Shakshuka is a dish of eggs poached in a spicy tomato sauce, and it’s a comforting and hearty paleo breakfast option. The combination of flavors and the warmth from the spices make this dish perfect for a leisurely Sunday morning.

Ingredients

• 2 tbsp olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• 4 large eggs
• Fresh cilantro, chopped (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté for 4-5 minutes until they begin to soften.
2. Add the garlic and cook for 1 more minute.
3. Stir in the crushed tomatoes, paprika, cumin, and cayenne pepper (if using). Simmer for 10-12 minutes until the sauce thickens slightly.
4. Make small wells in the sauce and crack the eggs into each well.
5. Cover the skillet and let the eggs cook for 6-8 minutes, or until the whites are set but the yolks remain runny.
6. Season with salt and black pepper and garnish with fresh cilantro before serving.

This paleo shakshuka is a delicious way to start your Sunday, with its rich tomato base and perfectly poached eggs. The spices add depth and warmth, making it a fulfilling meal that feels comforting and satisfying.

Paleo Sweet Potato and Egg Skillet

This paleo sweet potato and egg skillet is a nutritious, one-pan breakfast that blends hearty sweet potatoes with eggs and a variety of fresh vegetables. It’s perfect for those who want a balanced breakfast that is both filling and packed with flavor.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 tbsp coconut oil
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 2 cups baby spinach
• 4 large eggs
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. In a large skillet over medium-high heat, melt the coconut oil. Add the diced sweet potatoes and sauté for 5-7 minutes, stirring occasionally, until they start to soften.
2. Add the diced onion and bell pepper to the skillet and continue to cook for another 3-4 minutes until the vegetables are tender.
3. Stir in the baby spinach and cook for 1-2 minutes, until wilted.
4. Make four small wells in the vegetable mixture and crack an egg into each well.
5. Season with salt and black pepper.
6. Cover the skillet and cook for 5-6 minutes, or until the eggs are cooked to your desired level of doneness.
7. Sprinkle with fresh parsley before serving.

This sweet potato and egg skillet is perfect for a Sunday breakfast that’s both hearty and nourishing. The natural sweetness of the potatoes pairs beautifully with the eggs, while the spinach adds a pop of color and nutrients. It’s a dish that will keep you satisfied and energized all morning.

Paleo Egg and Vegetable Frittata

This paleo frittata is a versatile and delicious breakfast option that can be tailored to your preferences. With a mix of eggs, fresh vegetables, and herbs, it’s a well-rounded meal that’s perfect for a Sunday brunch or breakfast-for-dinner.

Ingredients

• 6 large eggs
• 1/2 cup cherry tomatoes, halved
• 1/2 cup zucchini, sliced into half-moons
• 1/4 cup red onion, diced
• 1/4 cup fresh basil, chopped
• Salt and freshly ground black pepper, to taste
• 2 tbsp ghee or coconut oil

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, melt the ghee or coconut oil. Add the red onion and sauté for 2-3 minutes until fragrant.
3. Add the zucchini and cherry tomatoes to the skillet and cook for another 3-4 minutes, until tender.
4. In a bowl, whisk the eggs and season with salt and black pepper. Stir in the chopped basil.
5. Pour the egg mixture over the vegetables in the skillet and stir gently to combine.
6. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the eggs are fully set and lightly golden on top.
7. Let the frittata cool for a few minutes before slicing and serving.

This egg and vegetable frittata is a colorful, nutrient-dense breakfast that showcases the best of fresh produce. It’s light yet filling and perfect for a relaxing Sunday morning. The combination of basil and tomatoes adds a touch of freshness that elevates the dish.

Paleo Egg Curry

For those who enjoy a more adventurous breakfast, this paleo egg curry is a warm and flavorful choice that brings a taste of exotic spices to your Sunday table. It pairs perfectly with a side of cauliflower rice or is delicious on its own.

Ingredients

• 6 large eggs, hard-boiled and peeled
• 2 tbsp coconut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 can (14 oz) diced tomatoes
• 1/2 tsp turmeric powder
• 1/2 tsp paprika
• 1/2 tsp cumin powder
• 1/4 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, for garnish

Instructions

1. In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until golden brown.
2. Add the garlic and ginger and cook for 1 minute, stirring frequently.
3. Stir in the turmeric, paprika, cumin, and cayenne pepper (if using) and cook for an additional 30 seconds.
4. Pour in the diced tomatoes and simmer for 5-7 minutes, until the sauce thickens and the flavors meld together.
5. Add the hard-boiled eggs to the skillet and gently stir to coat them with the curry sauce. Cook for 2-3 minutes to warm the eggs through.
6. Season with salt and black pepper to taste, and garnish with fresh cilantro before serving.

This paleo egg curry is a flavorful twist on traditional breakfast fare. The bold spices create a rich, aromatic sauce that pairs beautifully with the eggs, making each bite a comforting experience. It’s a perfect way to mix things up for a special Sunday brunch.

Paleo Egg and Avocado Salad

A light and refreshing egg and avocado salad is perfect for a Sunday breakfast or brunch. Packed with healthy fats and protein, this dish is as nutritious as it is delicious. It’s ideal for those who prefer a no-cook, quick-to-assemble meal.

Ingredients

• 4 large eggs, hard-boiled and chopped
• 1 ripe avocado, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh lemon juice
• 2 tbsp fresh cilantro, chopped
• Salt and freshly ground black pepper, to taste
• Romaine or butter lettuce leaves, for serving

Instructions

1. In a bowl, combine the chopped hard-boiled eggs, diced avocado, and red onion.
2. Add the lemon juice and chopped cilantro, and gently mix until well combined.
3. Season with salt and black pepper to taste.
4. Serve the egg and avocado salad on a bed of lettuce leaves for a refreshing, low-carb option.

This egg and avocado salad is simple yet incredibly satisfying. The creaminess of the avocado perfectly complements the richness of the eggs, creating a balanced dish that’s both filling and refreshing. It’s a quick and easy option that’s perfect for a laid-back Sunday morning.

Paleo Egg and Bacon Breakfast Cups

These paleo egg and bacon breakfast cups are a fun and easy way to enjoy eggs with a flavorful twist. The combination of crispy bacon, seasoned eggs, and fresh spinach makes for a satisfying and protein-packed breakfast perfect for a Sunday morning.

Ingredients

• 6 slices of uncured, nitrate-free bacon
• 6 large eggs
• 1/2 cup fresh spinach, chopped
• Salt and freshly ground black pepper, to taste
• Fresh parsley, for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and grease a muffin tin with a little coconut oil or ghee.
2. Line each cup of the muffin tin with a slice of bacon, pressing the bacon to the sides to form a “cup.”
3. Place the muffin tin in the oven and bake for 10-12 minutes, or until the bacon starts to crisp up.
4. Remove the tin from the oven and add a small amount of chopped spinach to each bacon cup.
5. Crack an egg into each bacon cup and season with salt and black pepper.
6. Return the muffin tin to the oven and bake for an additional 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny.
7. Let the breakfast cups cool for a few minutes before carefully removing them from the tin. Garnish with fresh parsley before serving.

These egg and bacon breakfast cups are a game-changer for your Sunday breakfast. The crispy bacon adds a delightful crunch that pairs perfectly with the tender egg and earthy spinach. They’re easy to make and perfect for serving a crowd or meal prepping for the week.

Paleo Huevos Rancheros

Huevos rancheros is a classic Mexican breakfast that gets a paleo twist in this version. With eggs, a vibrant tomato-based sauce, and avocado, this dish is bursting with bold flavors and is perfect for a special Sunday brunch.

Ingredients

• 4 large eggs
• 2 tbsp olive oil
• 1 can (14 oz) diced tomatoes
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/4 tsp chili powder
• 1/4 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Paleo-friendly tortillas or large lettuce leaves, for serving (optional)

Instructions

1. In a saucepan over medium heat, add 1 tablespoon of olive oil and the diced tomatoes. Stir in the cumin, paprika, chili powder, and garlic powder.
2. Simmer for 8-10 minutes, allowing the sauce to thicken. Season with salt and black pepper to taste. Set aside.
3. In a skillet, heat the remaining tablespoon of olive oil over medium-low heat. Crack the eggs into the skillet and cook to your desired level of doneness (sunny-side up or over-easy).
4. To serve, spoon the tomato sauce onto a plate and place the eggs on top.
5. Add sliced avocado on the side and garnish with fresh cilantro.
6. Serve with paleo-friendly tortillas or large lettuce leaves for a low-carb option.

These huevos rancheros offer a satisfying mix of savory, spicy, and creamy flavors. The tomato sauce adds a tangy base that pairs beautifully with the richness of the eggs and the creamy avocado. It’s a vibrant breakfast that will brighten up your Sunday and keep you feeling full and satisfied.

Paleo Egg and Sweet Potato Hash

This paleo egg and sweet potato hash is a hearty and nutritious breakfast option that’s perfect for those who love a filling meal to start the day. The sweet potatoes and eggs are complemented by onions and bell peppers for a colorful, flavorful dish.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 2 tbsp coconut oil
• 1/2 cup red onion, diced
• 1/2 cup bell pepper (any color), diced
• 4 large eggs
• Salt and freshly ground black pepper, to taste
• Fresh thyme or parsley, for garnish (optional)

Instructions

1. Heat the coconut oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 5-7 minutes, stirring occasionally, until they start to soften.
2. Add the red onion and bell pepper to the skillet and continue to cook for another 4-5 minutes until the vegetables are tender and slightly caramelized.
3. Create four wells in the sweet potato mixture and crack an egg into each well.
4. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are cooked to your liking.
5. Season with salt and black pepper to taste and garnish with fresh thyme or parsley before serving.

This sweet potato hash with eggs is a comforting breakfast option that’s perfect for lazy Sunday mornings. The natural sweetness of the sweet potatoes pairs perfectly with the eggs, and the combination of colorful vegetables adds texture and flavor. It’s a meal that provides a good balance of protein and carbohydrates, making it ideal for sustained energy throughout the day.

Paleo Egg and Spinach Stuffed Portobello Mushrooms

This recipe offers a creative way to enjoy eggs with an earthy, umami-rich flavor. The combination of portobello mushrooms, spinach, and eggs makes for a filling and nutrient-dense breakfast that’s perfect for Sunday brunch.

Ingredients

• 4 large portobello mushroom caps, cleaned and stems removed
• 4 large eggs
• 1 cup fresh spinach, chopped
• 2 tbsp olive oil or coconut oil
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• Fresh chives or parsley, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Grease a baking tray with a little olive oil.
2. Place the portobello mushroom caps on the tray, gill side up.
3. Heat 1 tablespoon of oil in a skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Season with salt and black pepper.
4. Divide the spinach evenly among the mushroom caps and create a small well in the center of each.
5. Carefully crack an egg into each mushroom cap, ensuring the yolk stays intact.
6. Sprinkle the eggs with garlic powder, salt, and black pepper.
7. Bake in the preheated oven for 12-15 minutes, or until the eggs are set to your desired doneness.
8. Garnish with fresh chives or parsley before serving.

These egg-stuffed portobello mushrooms are a delicious and satisfying way to enjoy a healthy breakfast. The combination of hearty mushrooms and the savory, slightly crispy egg yolk is perfect for those looking for a nutrient-rich start to their day. It’s a great recipe for Sunday mornings when you want something that’s easy yet full of flavor.

Paleo Egg and Sausage Skillet

A hearty and protein-packed dish, this egg and sausage skillet is ideal for a big Sunday breakfast. Packed with vegetables and seasoned sausage, this recipe is satisfying and full of flavors that everyone will love.

Ingredients

• 4 large eggs
• 1 lb paleo-friendly sausage, casings removed and crumbled
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 tsp paprika
• 1/2 tsp onion powder
• Salt and freshly ground black pepper, to taste
• Fresh basil, for garnish (optional)

Instructions

1. In a large skillet, cook the crumbled sausage over medium heat until browned and cooked through. Transfer to a plate and set aside.
2. In the same skillet, add the diced red bell pepper and zucchini and sauté for 3-4 minutes until tender.
3. Add the cherry tomatoes and cook for an additional 2 minutes.
4. Return the sausage to the skillet and stir to combine.
5. Create four small wells in the mixture and crack an egg into each well.
6. Sprinkle the eggs with paprika, onion powder, salt, and black pepper.
7. Cover the skillet and cook for 4-6 minutes, or until the eggs are set but the yolks are still runny.
8. Garnish with fresh basil before serving.

This egg and sausage skillet is a flavorful, satisfying breakfast that brings together the savory taste of sausage with the fresh crunch of vegetables and perfectly cooked eggs. It’s perfect for those who need a protein boost and want a hearty, filling meal to kickstart their Sunday.

Paleo Egg Benedict with Avocado

This paleo version of eggs Benedict swaps traditional English muffins for sweet potato rounds, creating a satisfying and unique breakfast dish. Topped with a creamy, dairy-free hollandaise sauce, this dish is sure to impress on a lazy Sunday morning.

Ingredients

• 4 large eggs
• 2 medium sweet potatoes, peeled and sliced into 1/2-inch thick rounds
• 1 ripe avocado, sliced
• 1 tbsp ghee or coconut oil
• Salt and freshly ground black pepper, to taste

Hollandaise Sauce:

• 1/2 cup coconut milk
• 2 tbsp lemon juice
• 1 tbsp ghee or melted coconut oil
• 1/4 tsp turmeric powder
• Salt, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place the sweet potato rounds on it. Brush with 1 tablespoon of ghee or coconut oil and season with salt and black pepper.
2. Roast in the preheated oven for 15-18 minutes, flipping halfway through, until the sweet potato rounds are tender and lightly golden.
3. Meanwhile, prepare the hollandaise sauce. In a small saucepan over low heat, whisk together the coconut milk, lemon juice, ghee, turmeric, and salt. Stir continuously until it thickens slightly, then set aside.
4. Bring a pot of water to a gentle boil and add a splash of vinegar. Crack the eggs into separate small bowls and gently slide them into the water. Poach for 2-3 minutes, or until the whites are set and yolks are still runny.
5. To assemble, place a sweet potato round on a plate, top with a slice of avocado, a poached egg, and drizzle with the hollandaise sauce.
6. Serve immediately and enjoy with a sprinkle of extra salt and black pepper if desired.

This paleo egg Benedict is a delightful twist on the classic, with the sweet potato base offering a sweet, hearty alternative to English muffins. The creamy hollandaise sauce and fresh avocado create a rich and satisfying dish that will make your Sunday feel special and indulgent.

Paleo Shakshuka

Shakshuka is a Middle Eastern dish that features eggs poached in a spicy, tomato-based sauce. This paleo version skips the usual addition of feta and pairs well with a side of avocado or sweet potato fries for a complete brunch.

Ingredients

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp chili flakes (optional, for heat)
• 4 large eggs
• Salt and freshly ground black pepper, to taste
• Fresh cilantro, for garnish
• Sliced avocado or sweet potato fries, for serving (optional)

Instructions

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper and sauté for 4-5 minutes until soft.
2. Stir in the minced garlic, paprika, ground cumin, and chili flakes. Cook for an additional minute until fragrant.
3. Add the crushed tomatoes and season with salt and black pepper. Simmer for 10-12 minutes, allowing the sauce to thicken and the flavors to meld together.
4. Make four small wells in the sauce and crack an egg into each well.
5. Cover the skillet and cook for 4-6 minutes, or until the egg whites are set but the yolks remain runny.
6. Garnish with fresh cilantro before serving. Pair with sliced avocado or sweet potato fries for a complete meal.

This shakshuka is vibrant and full of bold flavors. The rich tomato sauce infused with spices provides a perfect backdrop for the gently poached eggs. It’s a great way to enjoy a flavorful breakfast or brunch that feels both exotic and comforting.

Paleo Egg Frittata with Asparagus and Mushrooms

A frittata is a versatile dish that makes for an impressive and nutritious breakfast. This paleo version is filled with asparagus, mushrooms, and a touch of garlic for an easy yet gourmet brunch option.

Ingredients

• 6 large eggs
• 1/2 cup asparagus, cut into 1-inch pieces
• 1/2 cup mushrooms, sliced
• 1/4 cup red onion, chopped
• 2 tbsp coconut oil or ghee
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper, to taste
• Fresh thyme, for garnish (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the coconut oil or ghee in a skillet over medium heat. Add the red onion and cook for 2-3 minutes until slightly softened.
3. Add the mushrooms and asparagus to the skillet and cook for an additional 4-5 minutes, until the vegetables are tender.
4. In a bowl, whisk the eggs and season with garlic powder, salt, and black pepper.
5. Pour the eggs over the vegetables in the skillet and stir gently to distribute them evenly.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are set and lightly golden on top.
7. Let the frittata cool for a few minutes before slicing and serving. Garnish with fresh thyme if desired.

This egg frittata is a simple yet elegant breakfast that pairs perfectly with a side salad or some sliced avocado. The asparagus and mushrooms add a delightful texture and earthy flavor that complement the fluffy eggs, making this a satisfying meal for a laid-back Sunday morning.

Paleo Sweet Potato and Egg Skillet

This sweet potato and egg skillet is a hearty breakfast that’s both nutritious and filling. The sweet potatoes provide natural sweetness and a good source of complex carbohydrates, while the eggs add protein and richness.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1/2 cup kale or spinach, chopped
• 4 large eggs
• 2 tbsp coconut oil or ghee
• 1/2 tsp paprika
• 1/2 tsp onion powder
• Salt and freshly ground black pepper, to taste
• Sliced avocado, for serving (optional)

Instructions

1. Heat 1 tablespoon of coconut oil or ghee in a large skillet over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until they start to soften.
2. Add the chopped kale or spinach to the skillet and cook for an additional 2-3 minutes until wilted.
3. Create four small wells in the sweet potato and vegetable mixture and crack an egg into each well.
4. Sprinkle the eggs with paprika, onion powder, salt, and black pepper.
5. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set and the yolks are still runny.
6. Serve with sliced avocado on the side for extra creaminess and flavor.

This sweet potato and egg skillet is a nutritious, colorful, and satisfying breakfast that’s perfect for a cozy Sunday brunch. The combination of sweet potatoes and eggs with the added greens creates a balanced meal that is hearty yet light. The dish is perfect for refueling after a busy morning or as a leisurely weekend breakfast.

Note: More recipes​ are coming soon!