50+ Whole 30 Breakfast Recipes to Start Your Day Right

Breakfast is often considered the most important meal of the day, but when you’re following the Whole 30 program, it can feel like a challenge to find meals that fit the strict guidelines.

The Whole 30 diet eliminates added sugars, grains, dairy, legumes, and processed foods, but that doesn’t mean you have to sacrifice taste or variety.

In fact, Whole 30 breakfasts can be vibrant, delicious, and full of energy-boosting nutrients.

Whether you’re a fan of hearty egg dishes, fresh smoothies, or creative alternatives to traditional breakfast foods, we’ve compiled a list of over 50 Whole 30 breakfast recipes to keep you satisfied and inspired.

From savory to sweet, these recipes are designed to help you start your day the Whole 30 way, making your journey to better health a delicious one.

50+ Whole 30 Breakfast Recipes to Start Your Day Right

With these 50+ Whole 30 breakfast recipes, you have an abundance of options to fuel your mornings without compromising your health goals.

Whether you’re craving something savory like an avocado and egg bowl or looking for a quick, sweet treat like a paleo-friendly banana pancake, there’s a recipe for every taste and dietary preference.

Remember, the Whole 30 program is all about nourishing your body with whole, unprocessed foods, and breakfast is the perfect opportunity to do just that.

So, explore these recipes, try new flavors, and enjoy a satisfying, energizing start to your day, every day!

Sweet Potato Hash with Eggs

This Sweet Potato Hash with Eggs is a nutritious and flavorful breakfast, packed with sweet potatoes, bell peppers, onions, and eggs. It’s a one-pan wonder that’s Whole30 compliant, giving you a satisfying start to your day with healthy fats, protein, and complex carbohydrates. The sweetness of the potatoes perfectly balances the savory eggs and vegetables, making it an ideal option for anyone following a clean eating lifestyle.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 eggs
• Fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally, until they begin to soften and brown.
3. Add the bell pepper and onion to the skillet and continue to cook for another 5-7 minutes, until the vegetables are tender.
4. Season the hash with salt and pepper to taste.
5. Create 4 small wells in the hash and crack one egg into each well. Cover the skillet and cook for 3-5 minutes or until the eggs are done to your liking.
6. Garnish with chopped parsley if desired and serve immediately.

This Sweet Potato Hash with Eggs is a fulfilling breakfast that offers a mix of texture and flavor. The sweet potatoes provide a good source of fiber and vitamins, while the eggs add protein and healthy fats. This dish is not only simple to make but also versatile—feel free to switch up the vegetables or add some avocado for extra creaminess. It’s the perfect way to fuel your day while sticking to your Whole30 goals.

Avocado & Smoked Salmon Salad

Start your day with this fresh and light Avocado & Smoked Salmon Salad. This breakfast combines creamy avocado, nutrient-packed greens, and smoked salmon for a savory, omega-3-rich meal. It’s refreshing, quick to assemble, and provides a variety of textures and flavors. Perfect for those seeking a Whole30-friendly breakfast that’s high in healthy fats and protein without the need for cooking.

Ingredients:

• 1 ripe avocado, sliced
• 3 oz smoked salmon
• 1 cup mixed greens (e.g., arugula, spinach, or kale)
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Fresh dill (optional)

Instructions:

1. In a large bowl, combine the mixed greens, olive oil, and lemon juice. Toss to coat evenly.
2. Arrange the avocado slices and smoked salmon on top of the salad.
3. Season with salt and pepper to taste.
4. Garnish with fresh dill for extra flavor and serve immediately.

This Avocado & Smoked Salmon Salad is an incredibly nutritious breakfast that’s quick to make but packed with healthy fats and protein. The creamy avocado and smoky salmon are complemented by the light greens and zesty lemon dressing. It’s a great choice for a refreshing meal that supports brain health and keeps you full for hours. Perfect for anyone looking for a light yet satisfying Whole30 breakfast.

Chia Pudding with Coconut and Berries

Chia Pudding with Coconut and Berries is a delightful and nutrient-dense breakfast that requires minimal preparation. The chia seeds soak overnight, absorbing the coconut milk to create a creamy, pudding-like texture. This dessert-inspired breakfast is rich in omega-3s, fiber, and antioxidants from the berries. It’s a great way to enjoy a Whole30-compliant sweet breakfast without any refined sugars.

Ingredients:

• 3 tablespoons chia seeds
• 1 cup coconut milk (full-fat, canned)
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened shredded coconut
• 1/4 cup mixed berries (e.g., strawberries, blueberries, raspberries)
• Optional: 1 teaspoon honey or maple syrup (if not strict Whole30)

Instructions:

1. In a bowl, combine chia seeds, coconut milk, and vanilla extract. Stir well to avoid clumping.
2. Cover and refrigerate overnight, or at least for 4 hours, to allow the chia seeds to absorb the liquid and thicken.
3. In the morning, give the chia pudding a good stir. Top with shredded coconut and fresh berries.
4. If desired, drizzle with a small amount of honey or maple syrup, keeping in mind that this is optional for Whole30.
5. Serve chilled and enjoy!

Chia Pudding with Coconut and Berries is a perfect make-ahead breakfast that combines creamy texture, natural sweetness, and a variety of nutrients. The chia seeds are packed with omega-3 fatty acids and fiber, while the coconut milk adds richness, and the berries provide antioxidants. This is an ideal breakfast for anyone looking for an easy, customizable, and healthy option to start their Whole30 journey, providing long-lasting energy and supporting overall wellness.

Zucchini Fritters with Avocado Salsa

These Zucchini Fritters with Avocado Salsa are a delicious and healthy breakfast option for those following the Whole30 program. The fritters are made from grated zucchini, almond flour, and egg, creating a crispy texture on the outside while remaining soft and flavorful on the inside. Paired with a refreshing avocado salsa, this dish is a perfect balance of healthy fats, protein, and fiber to kickstart your day.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup almond flour
• 1 large egg
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons olive oil (for frying)

For the Avocado Salsa:

• 1 ripe avocado, diced
• 1/2 small red onion, finely diced
• 1/2 cup cherry tomatoes, halved
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper, to taste

Instructions:

1. Grate the zucchinis and place them in a clean kitchen towel or cheesecloth to squeeze out excess moisture.
2. In a mixing bowl, combine the zucchini, almond flour, egg, garlic powder, salt, and pepper. Stir until well combined.
3. Heat olive oil in a skillet over medium heat. Spoon tablespoon-sized portions of the zucchini mixture into the skillet, pressing them down gently to form fritters.
4. Cook each fritter for about 3-4 minutes per side, or until golden brown and crispy. Remove from the skillet and set aside on a paper towel to drain any excess oil.
5. In a separate bowl, mix together the diced avocado, red onion, cherry tomatoes, cilantro, lime juice, salt, and pepper.
6. Serve the zucchini fritters with the fresh avocado salsa on top.

These Zucchini Fritters with Avocado Salsa are not only a satisfying and flavorful Whole30 breakfast, but they are also versatile. The fritters are light yet filling, and the avocado salsa adds a fresh, creamy topping that complements the crispness of the fritters. This dish is perfect for those looking for a savory breakfast option packed with healthy fats, fiber, and protein. Plus, it’s easy to make and a great way to use up zucchini!

Paleo Breakfast Meatballs

Paleo Breakfast Meatballs are a hearty and protein-packed breakfast that is easy to prepare in advance. Made with ground turkey (or chicken), spices, and an egg for binding, these meatballs are tender and flavorful. The meatballs are baked to perfection and can be paired with a variety of vegetables or enjoyed on their own. A great Whole30 breakfast for those on the go, as they are easy to batch cook and store for the week ahead.

Ingredients:

• 1 lb ground turkey (or chicken)
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon olive oil (for greasing the baking sheet)

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a baking sheet with olive oil.
2. In a large bowl, combine the ground turkey, egg, garlic powder, onion powder, oregano, paprika, salt, and pepper. Mix until well combined.
3. Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the meatballs are cooked through and golden brown on the outside.
5. Serve with your favorite roasted vegetables or enjoy on their own.

Paleo Breakfast Meatballs are a perfect, protein-packed breakfast option that is both convenient and filling. They’re great for meal prepping and can be paired with any Whole30-friendly sides to create a complete meal. The combination of lean turkey, savory spices, and a simple cooking method makes these meatballs a flavorful addition to your breakfast routine, ensuring you get a healthy start to your day.

Spinach and Mushroom Egg Muffins

Spinach and Mushroom Egg Muffins are an excellent option for a quick and nutritious Whole30 breakfast. These egg muffins are filled with sautéed spinach, mushrooms, and onions, creating a satisfying, veggie-packed bite. They are also highly customizable, allowing you to switch up the vegetables based on what you have on hand. This recipe is perfect for meal prepping as you can store them in the fridge and reheat for a quick breakfast throughout the week.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, sliced
• 1/4 cup onion, finely diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 teaspoon dried thyme (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and lightly grease a 6-cup muffin tin with olive oil or use silicone muffin cups.
2. Heat olive oil in a skillet over medium heat. Add the onions and mushrooms, cooking for about 5-7 minutes until softened and browned.
3. Add the spinach to the skillet and cook for another 1-2 minutes, until wilted. Remove from heat and let cool slightly.
4. In a large bowl, whisk the eggs with salt, pepper, and dried thyme. Add the cooked vegetables to the eggs and mix to combine.
5. Pour the egg and vegetable mixture evenly into the muffin tin.
6. Bake for 15-18 minutes, or until the eggs are set and slightly golden around the edges.
7. Allow the muffins to cool slightly before removing from the tin. Serve warm or store in the fridge for up to 5 days.

Spinach and Mushroom Egg Muffins are a fantastic Whole30 breakfast option that’s full of nutrients and easy to prepare. The combination of eggs and vegetables creates a filling and well-balanced meal, while the muffin shape makes them portable and perfect for busy mornings. With minimal ingredients and maximum flavor, these egg muffins are a versatile addition to any meal prep plan. Whether enjoyed fresh or reheated, they’re a great way to start your day on the right foot.

Breakfast Sausage and Veggie Skillet

This Breakfast Sausage and Veggie Skillet is a hearty and satisfying Whole30-approved breakfast that combines ground sausage with colorful vegetables like bell peppers, onions, and spinach. The savory sausage pairs perfectly with the crispy veggies for a flavorful, one-pan dish that’s packed with protein, fiber, and vitamins. This recipe is simple to make and can be enjoyed fresh or stored for a quick breakfast throughout the week.

Ingredients:

• 1 lb ground pork sausage (Whole30 compliant)
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat.
2. Add the ground sausage to the skillet, breaking it up as it cooks. Cook until browned and cooked through, about 5-7 minutes.
3. Remove any excess grease from the skillet and add the diced bell pepper and onion. Cook for another 4-5 minutes, until softened.
4. Add the spinach to the skillet and cook for another 2-3 minutes, until wilted.
5. Season the mixture with garlic powder, salt, and pepper to taste.
6. Garnish with fresh parsley if desired and serve immediately.

This Breakfast Sausage and Veggie Skillet is a filling and flavorful Whole30 breakfast that combines the richness of sausage with the freshness of vegetables. The one-pan cooking method makes it quick and easy to prepare, and it’s an excellent way to get a variety of nutrients first thing in the morning. Whether you’re cooking for one or the whole family, this dish is a great way to enjoy a balanced breakfast full of protein, healthy fats, and fiber.

Cauliflower Rice Breakfast Bowl

The Cauliflower Rice Breakfast Bowl is a light yet satisfying Whole30 breakfast that features cauliflower rice as a base, topped with sautéed vegetables, avocado, and a poached egg. This bowl is packed with vitamins, healthy fats, and protein, making it an excellent choice for anyone looking to start the day with a nutrient-dense meal. It’s also a great low-carb alternative to traditional grain-based breakfasts.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 1 tablespoon olive oil
• 1/2 cup bell pepper, diced
• 1/4 cup red onion, diced
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced
• 2 large eggs (poached or fried)
• Salt and pepper, to taste
• Fresh cilantro, chopped (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced bell pepper and onion and cook for about 4-5 minutes, until softened.
2. Add the cauliflower rice to the skillet and cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is tender and slightly browned.
3. Season the cauliflower rice mixture with salt and pepper to taste.
4. While the cauliflower rice cooks, poach or fry the eggs in a separate pan.
5. To assemble the bowl, divide the cauliflower rice mixture between two bowls. Top each bowl with a poached egg, sliced avocado, and cherry tomatoes.
6. Garnish with fresh cilantro if desired and serve immediately.

The Cauliflower Rice Breakfast Bowl is a fresh and satisfying way to start your day, offering a well-rounded meal with protein, healthy fats, and fiber. The cauliflower rice serves as a light yet filling base, while the vegetables and avocado add both flavor and nutrition. This recipe is not only Whole30-compliant but also versatile and customizable to suit your preferences, making it a perfect breakfast for anyone looking to enjoy a healthy, low-carb alternative.

Bacon and Egg Breakfast Cups

Bacon and Egg Breakfast Cups are a fun and easy Whole30 breakfast option that combines crispy bacon with a perfectly baked egg in a muffin tin. These breakfast cups are portable, customizable, and filled with protein and healthy fats. They are perfect for meal prepping and can be stored in the fridge for an easy grab-and-go breakfast throughout the week.

Ingredients:

• 6 slices Whole30-compliant bacon
• 6 large eggs
• Salt and pepper, to taste
• Fresh chives, chopped (optional)

Instructions:

1. Preheat the oven to 375°F (190°C) and lightly grease a muffin tin with olive oil or cooking spray.
2. Place one slice of bacon into each muffin cup, wrapping it around the edge to form a “cup” shape.
3. Place the muffin tin in the oven and bake the bacon for 10 minutes, until it starts to crisp up.
4. Remove the tin from the oven and crack one egg into each bacon cup.
5. Return the muffin tin to the oven and bake for an additional 8-10 minutes, or until the eggs are set to your desired level of doneness.
6. Season with salt and pepper to taste, and garnish with chopped chives if desired.
7. Let the breakfast cups cool for a few minutes before serving.

Bacon and Egg Breakfast Cups are a delicious and portable Whole30 breakfast that is sure to satisfy your morning hunger. The combination of crispy bacon and rich eggs makes for a protein-packed meal that’s perfect for those busy mornings. Plus, these cups are easy to customize by adding vegetables or seasoning to suit your taste. They’re an excellent make-ahead option, so you can enjoy a healthy and tasty breakfast all week long.

Almond Flour Pancakes with Fresh Berries

These Almond Flour Pancakes with Fresh Berries are a delicious and wholesome breakfast option for anyone on the Whole30 program. Made with almond flour, eggs, and a touch of vanilla extract, these pancakes are light, fluffy, and grain-free. Topped with fresh berries, they provide a burst of sweetness and antioxidants, making them the perfect way to start your morning on a healthy note.

Ingredients:

• 1 cup almond flour
• 2 large eggs
• 1/4 cup unsweetened almond milk
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• Pinch of salt
• 1 tablespoon coconut oil (for cooking)
• 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
• Optional: 1 tablespoon pure maple syrup (for drizzling)

Instructions:

1. In a bowl, whisk together almond flour, eggs, almond milk, vanilla extract, baking soda, and salt until well combined.
2. Heat a non-stick skillet over medium heat and add a tablespoon of coconut oil to coat the pan.
3. Pour about 2 tablespoons of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on each side, until golden brown.
4. Remove from the skillet and set aside. Continue cooking the remaining pancakes.
5. Serve the pancakes topped with fresh berries, and drizzle with maple syrup if desired.

These Almond Flour Pancakes with Fresh Berries are a fantastic Whole30 breakfast that’s both satisfying and indulgent. The pancakes are soft and fluffy, while the berries add natural sweetness and a burst of nutrients. With no refined sugars and a grain-free base, this recipe gives you all the comfort of traditional pancakes but in a much healthier form. Whether enjoyed on a leisurely weekend or as part of a busy weekday breakfast, these pancakes are sure to become a go-to option for any Whole30 enthusiast.

Shakshuka (Poached Eggs in Tomato Sauce)

Shakshuka is a flavorful Middle Eastern dish featuring poached eggs in a spiced tomato sauce with onions, bell peppers, and garlic. This dish is both hearty and healthy, rich in vitamins and protein, making it an ideal Whole30 breakfast. Served with a side of fresh herbs, it’s a great way to enjoy eggs in a savory, spiced-up way. Shakshuka is simple to prepare, making it a perfect dish for a nourishing breakfast or brunch.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 4 large eggs
• Fresh cilantro or parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the diced onion and bell pepper, cooking for about 5 minutes until softened.
2. Add the minced garlic, paprika, and cumin to the skillet and cook for another 1-2 minutes, stirring frequently, until fragrant.
3. Pour in the canned tomatoes, and season with salt and pepper. Stir well and let the sauce simmer for 10-15 minutes, until thickened slightly.
4. Using a spoon, make four wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-7 minutes, or until the egg whites are set but the yolks remain runny. Cook longer if you prefer firmer yolks.
5. Garnish with chopped cilantro or parsley and serve immediately.

Shakshuka is a vibrant and flavorful Whole30 breakfast that combines the richness of poached eggs with the savory goodness of a spiced tomato sauce. The combination of fresh vegetables, spices, and eggs makes this dish a satisfying, nutrient-dense meal. Not only is it packed with vitamins and minerals, but it’s also a versatile recipe you can enjoy for breakfast, brunch, or even dinner. Perfect for anyone looking to try something new and exciting while sticking to their Whole30 goals.

Coconut Yogurt Parfait with Nuts and Berries

This Coconut Yogurt Parfait with Nuts and Berries is a refreshing and delicious Whole30 breakfast that’s perfect for those who miss the creaminess of traditional yogurt. Made with unsweetened coconut yogurt, this parfait is layered with fresh berries, crunchy nuts, and a sprinkle of chia seeds for added fiber. It’s a simple, customizable dish that’s rich in healthy fats, protein, and antioxidants, providing a nutrient-packed start to your day.

Ingredients:

• 1 cup unsweetened coconut yogurt (Whole30-compliant)
• 1/4 cup mixed fresh berries (blueberries, raspberries, strawberries)
• 2 tablespoons chopped almonds or walnuts
• 1 tablespoon chia seeds
• 1 teaspoon cinnamon (optional)
• 1 teaspoon raw honey (optional, for sweetness)

Instructions:

1. In a small bowl or glass, add a layer of coconut yogurt.
2. Top with a handful of mixed fresh berries.
3. Sprinkle with chopped nuts and chia seeds for added crunch and fiber.
4. If desired, drizzle with a small amount of raw honey for natural sweetness and sprinkle with cinnamon.
5. Repeat the layers as desired, finishing with berries and a few more nuts on top.
6. Serve immediately or refrigerate for up to 24 hours.

This Coconut Yogurt Parfait with Nuts and Berries is a simple yet satisfying Whole30 breakfast that’s perfect for anyone craving a creamy, sweet treat without the dairy. The coconut yogurt serves as a rich, dairy-free base, while the nuts add crunch and healthy fats. The fresh berries contribute a burst of flavor and antioxidants, making this parfait both delicious and nutritious. Whether enjoyed as a quick breakfast or as a mid-day snack, this parfait is a versatile and wholesome choice to support your Whole30 journey.

Sweet Potato Hash with Eggs

Sweet Potato Hash with Eggs is a hearty, flavorful, and nutritious Whole30 breakfast that combines the sweetness of roasted sweet potatoes with savory eggs and vegetables. This dish is a perfect balance of healthy carbs, protein, and healthy fats, providing a filling and satisfying meal to start your day. The vibrant colors of the sweet potatoes and peppers make it not only delicious but also visually appealing. Plus, it’s easy to make in one pan, making cleanup a breeze.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 1 tablespoon olive oil
• 2 large eggs
• Salt and pepper, to taste
• 1/2 teaspoon smoked paprika (optional)
• Fresh parsley, chopped (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 they are tender and slightly crispy on the outside.
2. Add the diced red bell pepper and onion to the skillet and cook for another 5-7 minutes until the vegetables are softened.
3. Season the hash with salt, pepper, and smoked paprika if using. Stir to combine.
4. Create two small wells in the hash and crack an egg into each well. Cover the skillet with a lid and cook for 5-7 minutes, or until the eggs are set to your desired level of doneness.
5. Garnish with fresh parsley if desired and serve immediately.

Sweet Potato Hash with Eggs is a wholesome, satisfying breakfast that combines the natural sweetness of sweet potatoes with the richness of eggs. This one-pan meal is not only filling but also packed with nutrients, making it a great choice for anyone looking for a balanced, Whole30-approved breakfast. It’s easy to customize with other veggies or seasonings and is perfect for meal prepping, allowing you to enjoy a delicious and hearty meal throughout the week.

vocado and Tomato Salad with Poached Eggs

This Avocado and Tomato Salad with Poached Eggs is a fresh, vibrant Whole30 breakfast that combines creamy avocado, juicy tomatoes, and perfectly poached eggs. This dish is full of healthy fats, vitamins, and minerals, providing a light yet filling meal to start your day. The poached eggs add richness to the salad, while the avocado and tomatoes contribute a refreshing, satisfying crunch. It’s an ideal option for a simple and nourishing breakfast.

Ingredients:

• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 2 large eggs
• 1 tablespoon white vinegar (for poaching the eggs)
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil, chopped (optional)

Instructions:

1. Fill a small saucepan with water and add the white vinegar. Bring to a simmer over medium heat.
2. While the water heats up, arrange the diced avocado and halved cherry tomatoes in a bowl. Drizzle with olive oil and season with salt and pepper.
3. Once the water is simmering, gently crack the eggs into the water, one at a time. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny.
4. Carefully remove the eggs with a slotted spoon and place them on top of the avocado and tomato salad.
5. Garnish with fresh basil if desired and serve immediately.

Avocado and Tomato Salad with Poached Eggs is a light, refreshing, and nutrient-packed breakfast option for anyone on the Whole30 program. The creamy avocado and juicy tomatoes pair beautifully with the rich, runny poached eggs, creating a well-balanced and satisfying meal. This dish is easy to make, highly customizable, and perfect for anyone looking for a healthy breakfast full of good fats, protein, and vitamins. It’s a great choice for a quick meal that still feels indulgent and nourishing.

Whole30 Breakfast Burrito Bowl

The Whole30 Breakfast Burrito Bowl is a satisfying and flavorful breakfast that captures all the flavors of a classic breakfast burrito but without any grains, dairy, or legumes. With a base of scrambled eggs, seasoned ground meat, and a fresh salsa, this bowl is a delicious, protein-packed option that will keep you energized throughout the morning. It’s a perfect choice for anyone looking for a hearty, customizable breakfast that’s both Whole30-friendly and easy to make.

Ingredients:

• 4 large eggs
• 1/2 lb ground turkey or chicken (Whole30-compliant)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon olive oil
• 1/2 small onion, diced
• 1/2 cup cherry tomatoes, diced
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Avocado slices (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground turkey and season with cumin, chili powder, salt, and pepper. Cook for 6-8 minutes, breaking the meat apart with a spoon, until browned and cooked through.
2. In a separate pan, scramble the eggs over medium heat until fully cooked.
3. To assemble the bowl, layer the scrambled eggs on the bottom, followed by the seasoned ground meat.
4. In a small bowl, combine the diced tomatoes, cilantro, and lime juice to make a fresh salsa. Spoon the salsa over the meat and eggs.
5. Top the bowl with avocado slices if desired and serve immediately.

The Whole30 Breakfast Burrito Bowl is a flavorful, protein-packed breakfast that’s perfect for anyone craving the savory, satisfying flavors of a burrito but without the grains or dairy. The combination of scrambled eggs, seasoned meat, and fresh salsa creates a balanced meal that’s full of healthy fats, protein, and fiber. This dish is easy to customize, allowing you to add your favorite vegetables or toppings, making it a versatile and filling choice for a Whole30 breakfast. Whether you enjoy it fresh or meal prep for the week, this breakfast bowl will keep you fueled and satisfied.\

Note: More recipes are coming soon