I know I love seeing what other people are eating when I’m stuck in a food rut, so I hope this gives you some inspiration!
Below I have photos of many of our breakfasts, along with links to where you can find the recipes or simple instructions to make them. Our girls eat what we eat, with the exception of Philomena having an egg allergy. She always has a larger serving of sausage or a little bowl of yogurt, cottage cheese etc. to make up for not having eggs on her plate.
I did not specify details like “organic salsa,” “pastured eggs” or “grass-fed butter” for descriptions. We always purchase the best quality ingredients we can, which varies depending on our current finances. (For 42 tips on eating real food on a tight budget, check out this post here.)
I love to bulk cook some breakfast items like all of the sausage, paleo muffins or pancakes etc. for the week so that the meal is super quick to put together. (I always have the full hot breakfast on the table in about 25 minutes every morning.)
We love these grain and diary free chocolate mini muffins found here from Real Food With Jessica. We make it egg free with a chia or flax seed egg for Philomena’s sake. They only have 3 tablespoons of maple syrup for a whole batch. They taste sweet and fudgy from the nut butter and are super filling.
This is a breakfast scramble with sweet potatoes sautéed in butter with scrambled eggs and sausage, 1/4 avocado, fermented sauerkraut, and a side of fruit.
Scrambled eggs with sautéed green bell peppers and onions, topped with avocado, with sourdough french toast and strawberries on the side. (Since we can’t use egg for french toast with Philomena’s allergies, I just use heavy cream or coconut milk with a touch of vanilla to make it and it turns out great!)
We also enjoy sourdough discard biscuits alongside eggs and sausage at breakfast.
The sourdough bread for the french toast and the biscuits were made using Sourdough Schoolhouse’s 101 course. If you are interested in learning to make properly fermented, easier to digest traditional sourdough bread, bagels, pizza dough, foccacia, pretzels and more, click my affiliate link here to see their courses.
These are grain-free sausage balls, paleo berry crumble, and bulletproof coffee from the Wellness Mama Cookbook. These can be found on pages 70, 82, and 276, respectively. (I have a whole post on eating only from that cookbook for a week found here.)
This is scrambled eggs topped with avocado and salsa, bananas, and a small bowl of soaked steel cut oats with coconut rolled dates from Mama Natural. Find the recipe for these heavenly oats here, and note that even though she says not to use steel cut, we’ve only ever used them and they’re amazing in it!
Sometimes we just do a big bowl of oatmeal, especially on Fridays when we eat meatless and I’m running out of steam from the week!
This is a paleo pancake from Real Food for 7 found here, topped with butter and real maple syrup, eggs sautéed with sausage and bell peppers, and a side of blackberries.
Eggs, salsa, and avocado alongside one of those paleo chocolate muffins and some mango.
Here is a meatless breakfast: more of the Wellness Mama Cookbook Paleo Berry Crisp from page 82, alongside some of her Summer Squash Gratin on page #119, topped with avocado.
Eggs fried in butter and covered in sautéed mushrooms and avocado with mango and a paleo muffin.
I usually drink coffee with breakfast every morning. My favorites are the Organic Rainforest Blend form Costco, Organic Breakfast Blend from Trader Joes, and any medium roast organic blend from Camerons.
For hot coffee I either make bulletproof from the recipe mentioned above, or I make 6-8 oz in my french press and stir in a teaspoon of real maple syrup and top with coconut milk or 1/2 and 1/2.
For iced coffee I use this mesh strainer from Amazon that just drops into a large mason jar. I add 6 tablespoons of coarsely ground coffee for a half gallon mason jar and fill with filtered water. It goes in the fridge for 24 hours and then I toss the grounds. I pour the glass of coffee, add the same teaspoon of maple syrup and drizzle coconut milk or 1/2 and 1/2 mentioned above, stir, and add ice.