15 Whole30 Breakfast Recipes That Will Make You a Morning Person
Check out these Whole30 breakfast recipes from our food experts that will fuel your morning and keep you powered through lunch.
Whole30 breakfast recipes
Diet trends come and go, and sometimes, there’s one that piques your interest. Enter the Whole30 diet. The goal is to cut out grains, legumes, gluten, dairy, soy, alcohol, and sugar for 30 days. (You add them back, slowly, later.) Fans claim the plan helps boost their energy levels, improve their skin, and help them reevaluate their relationship with food, according to Whole30 testimonials.
It may seem like a lot of food is off-limits, including classic breakfast foods like scrambled eggs, toast, and bacon. However, there are plenty of tasty and delicious options that can energize you in the morning.
Our food experts have shared Whole30 breakfast recipes that won’t make you feel like you’re missing out on your breakfast staples.
Berry-almond butter bowl
How to make: Blend frozen bananas and frozen blueberries with no-sugar-added almond butter and a little unsweetened coconut milk. Pour the mixture into a bowl; top with chia seeds and fresh blueberries. It’s a tart-sweet combo with a hint of nuttiness that’s better than any smoothie you’d pick up from the neighborhood coffee store.
“Blueberries are rich in vitamin C, which helps boost your immune system and skin health, and dietary fiber, which helps fend off constipation,” says Rima Kleiner, RDN, LDN, registered dietitian nutritionist in Greensboro/Winston-Salem, North Carolina. “Because let’s face it, bowel irregularity can quickly zap your mood and your energy levels.” Learn more about the pros and cons of the Whole30 diet.
Egg-and-spinach omelet with coconut oil
If you typically reach for nonstick spray or a pat of butter when you’re making an omelet, it’s time to switch to coconut oil, says Cari Rivas, RD, LDN, a registered dietitian in Elk Grove Village, Chicago. It’s a game-changing ingredient for Whole30 eaters with its nuttiness and hint of tropical sweetness.
How to make: Blend pastured, organic eggs with chopped organic spinach and a bit of water. Melt a teaspoon or two of organic coconut oil in a skillet, and pour the egg mixture into the pan once the oil is melted. Let cook until the eggs are set and no longer runny. Fold one side of the omelet over the other. Top with a light sprinkle of kosher salt and ground pepper, and serve.
“Eggs are an easily digestible form of protein, and spinach is the king of greens because it’s packed with folate that helps your body turn food into usable energy,” Rivas says.
Cajun shrimp and cauliflower “grits”
Of the Whole30 breakfast recipes here, this cajun shrimp and cauliflower “grits” recipe requires a little more work than you may have to spare on a weekday morning. So, save this Whole30 spin on a traditional Southern brunch favorite for the weekend or a day off when you can cook and savor your work.
A dusting of Cajun-inspired spices—chili powder, sweet paprika, coriander, and cumin—turns the shrimp into flavor-packed bites with hints of heat. Coconut milk gives cauliflower rice, which is used in place of corn grits, a creamy mouthfeel and helps blunt the spices.
“Cauliflower offers a host of health benefits and is a versatile veggie that’s low in calories yet high in the antioxidant vitamin C, and offers a healthy dose of potassium, fiber, and folic acid,” says Kaley Todd, a registered dietitian with the food delivery service Sun Basket. Find out what you can—and can’t—eat on Whole30.
Cashew butter and apple wedges
If the idea of cooking a full breakfast every morning before work or while shuffling kids out the door is overwhelming, don’t fret. One of the best kinds of Whole30 breakfast recipes is simple, Rivas says. It involves a scoop or two of homemade cashew butter and an apple.
How to make: Place raw cashews in a grinder or food processor and blend until they’re the consistency of thick nut butter. Add a teaspoon of coconut oil for a creamier texture and a bit of natural sweetness, if desired.
“Raw cashews contain copper that helps your cells produce energy, while fructose and fiber-rich apples can help keep you going,” Rivas says.
Chia pudding with berries
How to make: Mix 1/4 cup of the seeds into 1 1/2 cups of coconut or almond milk, and let them sit for a couple of hours or overnight.
Chia pudding is an ideal make-ahead option among Whole30 breakfast recipes. Much like overnight oats (grains aren’t on the Whole30 menu), this breakfast dish is better when it’s allowed to sit and soften while you sleep. Tiny chia seeds turn creamy and viscous after a soak in coconut milk or almond milk. A spoonful or two of coconut yogurt (dairy yogurt isn’t Whole30 approved) adds thickness. Before eating, slice up a handful of strawberries or a banana, and sprinkle a bit of cinnamon for natural sweetness.
“Chia seed pudding is great because it is quick and easy, and you make it the night before for several days,” says Felicia Romero, a health and wellness coach, who has appeared on Lifetime’s From Fat to Fit. “Chia seeds are a great superfood with tons of fiber, antioxidants, and have been known to help boost metabolism.” Check out these 21 delicious Whole30 snacks.
Three-ingredient almond meal pancakes with berries
How to make: Combine 1/4 cup almond meal, 1 egg, and 1/4 teaspoon ground cinnamon in a small bowl. Warm a nonstick pan and melt a teaspoon of coconut oil in the pan. Spoon out the pancake batter and cook 2 to 3 minutes or until the tops are bubbly and the edges are dry; turn and cook 1 to 2 minutes on the other side.
You can’t pour on the maple syrup, but you can pile on the berries, and that’s exactly how Rivas suggests you serve these Whole30-approved pancakes. “Blackberries, blueberries, cherries, strawberries, and raspberries are sweet, satisfying, and full of antioxidants that protect your body against chemicals,” she says. “Choose a variety and enjoy the blend of flavors on top of your pancakes.” Learn how eating berries at breakfast can help you lose weight.
“This skillet hash is a fabulous breakfast—or any meal—choice for several reasons,” says Lisa Levine, a certified life and health coach and founder of Audacious Health and Wellness. “It’s a great way to sneak in greens and other veggies that are hanging around in your fridge, which are nutrition powerhouses, and can keep you fueled for hours.”
There’s very little you can do to mess up this stick-to-your-bones type of breakfast. The potatoes soften, and the spinach turns silky, so this Whole30 breakfast recipe makes for a decadent morning-meal experience from humble ingredients.
Levine recommends that people eating by Whole30 guidelines get at least one to two servings of vegetables at every meal. “This has breakfast covered,” she says. Read all about how the Whole30 diet helps a woman lose 30+ pounds.
Avocado-tuna pomegranate boat
Avocado with tuna is a classic sushi combo, but pomegranate seeds? It’s a Whole30 power combo that’s loaded with antioxidants and fiber, Kleiner says.
How to make: Slice an avocado in half, pit it, and scoop a bit of avocado out to mix with a can of tuna. Add in celery and chopped dill. Combine ingredients, and scoop the tuna-avocado mixture back into the scooped-out avocado. Sprinkle with pomegranate seeds and serve.
“Canned tuna and avocado are both rich in B vitamins, which help boost energy levels,” Kleiner says. “Plus, you’ll get one of your recommended two to three servings of seafood for the week.”
“Strictly speaking, smoothies are not officially Whole30 compliant,” Levine says. “The folks at Whole30 would prefer you to not drink your calories, but I find that when people get tired of eggs every morning, this can be a good way to mix things up. Plus, smoothies are one of the best ways I know to pack in nutrition.”
Don’t be afraid to experiment with your whirred-up fruity mixture in concocting a Whole30 breakfast recipe. Levine’s smoothies include frozen veggies, like roasted and frozen winter squash, as well as frozen cauliflower for volume, texture, and nutrition. What’s not in a Whole30 smoothie? Dairy. Nondairy fat or water is a good option instead, and add creamy ingredients like avocado or coconut butter for the fat-rich mouthfeel. Read these 14 pros and cons of the Whole30 diet.
Mashed sweet potatoes with apple and pork sausage
If you have leftover mashed sweet potatoes from last night’s dinner, you’re halfway to a truly special Whole30 breakfast. This dish evokes the comforting spices of fall nights, but it’s great at any time of year.
How to make: Chop an apple into 1/2-inch pieces and toss with cinnamon. Cook pastured, organic crumbled pork sausage in a skillet over medium-high heat until completely cooked, about 10 minutes. Drain excess fat away. Warm the mashed sweet potatoes in a microwave. Pour the sausage into a wide-rimmed bowl, and spread the mashed sweet potatoes over the crumbled sausage. Spoon the cinnamon-spiced apples atop the sausage-pork mixture and serve.
“Pork contains riboflavin that aids in the release of energy from foods,” Rivas says. “The healthy carbs in sweet potatoes help sustain energy until lunchtime.”
Salmon-and-avocado chopped salad
If canned tuna isn’t your thing, fresh salmon just might be. When it’s combined with creamy, healthy-fat-rich avocado, it’s a powerhouse ingredient for Whole30 breakfast recipes. “Avocados are very nutrient-dense, and Alaskan salmon is an oily fish packed with protein and omega-3s,” Rivas says.
How to make: Cut up leftover salmon from last night’s dinner, or flake a few ounces of smoked salmon out of a package. Combine with avocado slices, lime juice, and a sprinkle of salt for a super-easy breakfast.
If you’re not opposed to smoked salmon, you could even make a Whole30-compliant poke bowl with cauliflower rice, avocado slices, and sliced or cubed salmon. Serve smoked or leftover salmon atop a bed of lettuce greens with a poached egg and a drizzle of olive oil for a breakfast salad. Read these tips from people who lost weight on the Whole30.
Chicken sausage and kale frittata
Whether you follow Whole30 for a few weeks or months, you’re going to find that you eat a lot of eggs. Poached, fried, scrambled, baked—you’ll need to get creative if you want to keep enjoying this protein-packed food. That’s where a frittata can come in handy. You can add just about any ingredient to a frittata for breakfast, as long as it’s Whole30 compliant. With a side salad, a slice from your frittata is also lunch or dinner.
How to make: Beat 6 eggs with a fork until well combined. Add chopped kale and sliced, organic chicken sausage to your eggs. Combine, and pour into a pie dish coated with coconut oil. Bake at 350°F for 12 to 15 minutes, or until the center of the frittata is set.
“Kale, like all veggies and fruits, is rich in potassium, which can help cells produce energy,” Kleiner says. “Plus, kale boasts ample vitamin C, which helps boost collagen production for healthy skin.”
If you’re into cooking on the weekends for your week ahead, make a batch of mini frittatas in a muffin pan for grab-and-go breakfasts, with or without meat. You can let them come to temperature while you’re dressing, or zap them in the microwave for a few seconds. “Frittatas are a great breakfast option because they are packed with protein, vitamins, minerals, and you get even more bonus points if you add the veggies,” says Haley Hughes, RD, a certified diabetes educator in Greeley, Colorado. Keep things exciting with these mini frittatas by mixing up the ingredients every week, Hughes adds. “Two frittatas keep me satisfied, and I typically pair them with fruit and a handful of nuts for my carb and fat sources.” Check out these 15 high-protein breakfast recipes to help you lose weight.
Southwest sweet potato-salmon hash
If you’re looking for Whole30 breakfast recipes to try, this power-packed option is great because not only is it loaded with antioxidants, protein, and omega-3 fatty acids, but it’s also brimming with warm, spicy notes from the cinnamon and cumin, with a delicate sweetness from the sweet potatoes. The smoked salmon blunts the sweetness of the potatoes, so don’t worry if you’re a savory-breakfast-only kind of person. You’ll find a lot to love here. “Because protein takes longer for our bodies to digest than carbohydrates, the protein in the salmon provides a long-lasting energy source,” Kleiner says.
How to make: Sauté a cubed sweet potato with cinnamon and cumin until potato pieces are tender, about 12 minutes. Add a handful of spinach and 2 ounces of smoked salmon. Leftover salmon from dinner would work, too. Cook until spinach is wilted and salmon is warmed, stirring occasionally. Transfer to a plate or bowl, and top with sliced avocado and hot sauce.
Many of these Whole30 breakfast recipes are big and filling. If you aren’t a breakfast eater or can’t imagine taking in so much before 10 a.m., Levine suggests sipping on a mug of bone broth. The warm, salty soup is easy to digest and loaded with minerals, like phosphorous and magnesium.
“Switching to a savory breakfast can be hard for people who are used to cereal or fruit and yogurt every morning,” Levine says. “Part of this protocol is to learn to stop feeding the ‘sugar dragon,’ so mixing in some non-egg savory options is a good idea.” Now check out these healthy breakfast ideas from around the world.
- Whole30: “Testimonials”
- Rima Kleiner, MS, RD, LDN, registered dietitian in Greensboro/Winston-Salem, North Carolina
- Cari Rivas, MS, RD, LDN, a registered dietitian
- Kaley Todd, RD, registered dietitian, Sun Basket
- Cari Rivas, MS, RD, LDN, registered dietitian in Elk Grove Village, Chicago
- Felicia Romero, a health and wellness coach, who has appeared on Lifetime’s From Fat to Fit
- Lisa Levine, a certified life and health coach and founder of Audacious Health and Wellness
- Haley Hughes, MS, RD, CDE, registered dietitian in Greeley, Colorado