Whole30 Breakfast

If you started the Whole30 on January 1, you're halfway through-- yay! Whether you're participating in #JanuaryWhole30 or you're just looking for more healthful breakfast options, this post is for you. 

I love egg bakes. I'm perfectly happy making an egg bake in the crockpot on Sunday and enjoying the same dish for the next few days. My usual combinations include:

The process is simple. I start by cooking the onions, garlic and then veggies in a large skillet, then I add in the breakfast meat after a few minutes. While that heats up, I crack and beat 8-12 eggs, depending on their size and how many servings I plan to prepare. My rule of thumb is usually 2 eggs and one breakfast sausage per serving, but it's up to you to make that determination. I add all ingredients to the crockpot and I cook on high for about 2 hours. I know it's ready when the egg has cooked through and it doesn't wiggle when I shake the crockpot.

If you don't have a crockpot, other breakfast ideas with eggs include...

  • Whole Catch Smoked Salmon + Mashed Avocado + Fried Egg + TJ's Everything Spice
  • Two poached eggs over Prosciutto (check your labels always to make sure there's no sugar or non-compliant ingredients) and spinach. You could even try to make your own Hollandaise with Ghee if you have that kind of time in the AM!
  • Whatever you have leftover from dinner + an egg + my favorite bacon 

If you're absolutely sick of eggs, try this Coconut Cauliflower Chia Meal. I will be totally transparent, this is weird. But if you're over eggs and you want something warm that's not savory, just try it out! You can grate a head of cauliflower to create "cauliflower rice"... or you can buy it from Whole Foods or Amazon for $2. To give the dish a creamy texture, I use canned Coconut Milk. When you first open the can, there will be thick layover of coconut on top and then liquid below. I spoon out all the contents of the can into my Vitamix for 1-2 minutes so that the texture isn't lumpy. This recipe only calls for a cup, but you can store the rest of the coconut cream in the fridge for a couple of days. Finally, I use chia seeds because they're very filling and they pull this dish together. Recipe yields 3 servings.


1 tablespoon Coconut Oil

1 bag Riced Cauliflower

1 cup Coconut Milk

2 Tablespoons Chia Seeds

1 teaspoon Cinnamon 

1 dash of salt

Optional additions: apple slices, chopped dates, mashed bananas, coconut flakes, nuts, bee pollen, etc.


Spoon coconut oil onto large skillet and cook at medium heat. When coconut oil melts, add frozen riced cauliflower, coconut milk and chia seeds. Cook for 5-8 minutes with top on, mixing occasionally. If you like cooked fruit, add in halfway through. Or, save it for the end as a crunch topping. Dash with cinnamon and salt and serve with any toppings you wish.

What I like about this Cauliflower Meal, is that I can make the base dish and then add in different fruit or toppings each day, for some variety. What do you think-- would you try this breakfast? Comment below or share your favorite egg free breakfast!

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