27 Delicious Sunday Paleo Brunch Recipes to Try

Brunch is often the highlight of the weekend—a time to relax, indulge, and enjoy delicious food with family or friends.

If you follow the Paleo lifestyle, finding creative, wholesome, and satisfying brunch options can sometimes be a challenge.

That’s why we’ve curated 27 Sunday Paleo brunch recipes that combine simplicity, flavor, and nutrition. From savory egg bakes and hearty skillets to sweet treats and refreshing salads, these recipes make your weekend brunch both healthy and indulgent.

Whether you’re craving something sweet, savory, or protein-packed, there’s a recipe here to satisfy every palate while staying true to Paleo principles.

27 Delicious Sunday Paleo Brunch Recipes to Try

Whether you’re hosting a family brunch or enjoying a quiet Sunday morning at home, these 27 Sunday Paleo brunch recipes are perfect for creating a nourishing and delicious experience.

They prove that eating Paleo doesn’t mean compromising on flavor or creativity.

From sweet treats to hearty skillets, you’ll find plenty of recipes to make your weekends both healthy and indulgent.

Sweet Potato Hash with Avocado and Poached Eggs

This vibrant Sunday brunch dish combines tender sweet potatoes, caramelized onions, and crispy bell peppers, topped with creamy avocado slices and perfectly poached eggs.

It’s a hearty, nutrient-packed Paleo-friendly meal that satisfies both sweet and savory cravings.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons coconut oil
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 2 large eggs
• 1 ripe avocado, sliced
• Fresh parsley, chopped for garnish

Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Add the sweet potatoes and cook for about 8–10 minutes, stirring occasionally until they start to soften.
2. Add the onions, bell peppers, garlic, smoked paprika, salt, and pepper. Continue cooking for another 10 minutes until the vegetables are tender and lightly caramelized.
3. Meanwhile, bring a small pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide into the simmering water. Poach for 3–4 minutes, until the whites are set but the yolks are still runny.
4. Divide the sweet potato hash onto plates, top with poached eggs, and garnish with avocado slices and fresh parsley.

This sweet potato hash brings warmth and comfort to your Sunday brunch while keeping it Paleo-friendly.

The creamy avocado and runny yolk make every bite indulgent yet nourishing.

Paleo Banana Pancakes with Blueberry Compote

Fluffy, naturally sweet banana pancakes topped with a homemade blueberry compote make this Paleo brunch a weekend favorite.

Grain-free and refined sugar-free, this recipe satisfies your pancake cravings in a wholesome way.

Ingredients:

• 2 ripe bananas, mashed
• 2 large eggs
• ¼ cup almond flour
• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• Pinch of salt
• 1 cup fresh or frozen blueberries
• 1 tablespoon water
• 1 teaspoon coconut sugar (optional)
• Coconut oil for cooking

Instructions:

1. In a bowl, mash the bananas until smooth. Stir in eggs, almond flour, vanilla extract, baking soda, and salt until combined.
2. Heat a non-stick skillet over medium heat and lightly grease with coconut oil. Pour ¼ cup batter per pancake onto the skillet. Cook for 2–3 minutes on each side or until golden brown and set.
3. For the blueberry compote, combine blueberries, water, and coconut sugar in a small saucepan. Cook over medium heat for 5–7 minutes, stirring occasionally until the berries break down and form a thick sauce.
4. Stack the pancakes, drizzle with blueberry compote, and serve warm.

These Paleo banana pancakes offer a comforting brunch experience without any refined sugars or grains.

The blueberry compote adds a burst of flavor that perfectly complements the natural sweetness of the bananas.

Smoked Salmon and Spinach Frittata

This protein-rich frittata combines smoked salmon, fresh spinach, and aromatic herbs, making it a sophisticated yet simple Paleo brunch option.

Perfect for leisurely Sundays, it’s satisfying, elegant, and nutrient-dense.

Ingredients:

• 6 large eggs
• ½ cup coconut milk
• 1 cup fresh spinach, chopped
• 100g smoked salmon, sliced
• 1 small shallot, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon fresh dill, chopped
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Sauté the shallots for 2 minutes until translucent, then add the spinach and cook until wilted. Remove from heat.
3. In a bowl, whisk together eggs, coconut milk, dill, salt, and pepper. Pour the mixture over the spinach and shallots. Arrange smoked salmon slices evenly on top.
4. Transfer the skillet to the oven and bake for 15–20 minutes until the frittata is set and slightly golden on top.
5. Let it cool slightly before slicing and serving.

This smoked salmon and spinach frittata is elegant yet effortless, perfect for a Paleo Sunday brunch. Rich in protein and omega-3s, it keeps you full and energized without compromising on taste.

Avocado and Bacon Breakfast Boats

These Paleo breakfast boats are a creative twist on your classic morning eggs.

Avocado halves are filled with eggs and topped with crispy bacon, creating a rich, satisfying, and protein-packed brunch that’s naturally gluten- and grain-free.

Ingredients:

• 2 ripe avocados, halved and pitted
• 4 small eggs
• 4 slices bacon, cooked and crumbled
• 1 tablespoon chives, chopped
• Salt and pepper, to taste
• Olive oil spray

Instructions:

1. Preheat oven to 425°F (220°C). Lightly spray a baking dish with olive oil.
2. Scoop out a little avocado flesh to enlarge the cavity for the egg. Place the avocado halves in the baking dish.
3. Carefully crack one egg into each avocado half. Sprinkle with salt and pepper.
4. Bake for 12–15 minutes, or until eggs are set to your liking.
5. Remove from oven and top with crumbled bacon and chopped chives before serving.

These avocado and bacon breakfast boats are indulgent, flavorful, and perfectly Paleo.

They make your Sunday brunch feel special without requiring hours in the kitchen.

Sweet Potato and Sausage Skillet

This hearty Paleo brunch skillet features caramelized sweet potatoes and savory sausage, cooked together with onions and herbs for a rustic, one-pan meal that’s ideal for a Sunday feast.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 pound Paleo-friendly sausage, sliced or crumbled
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon coconut oil
• ½ teaspoon paprika
• ½ teaspoon dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add sweet potatoes and cook for 8–10 minutes, stirring occasionally until slightly tender.
2. Push sweet potatoes to one side and add sausage to the skillet. Cook until browned and fully cooked, stirring occasionally.
3. Add onion, garlic, paprika, thyme, salt, and pepper. Stir everything together and cook for another 5–7 minutes until sweet potatoes are fully tender and caramelized.
4. Garnish with fresh parsley and serve warm.

This sweet potato and sausage skillet is a flavorful, satisfying Paleo brunch option. It’s filling, easy to prepare, and perfect for a relaxed Sunday morning.

Coconut Yogurt Parfait with Mixed Berries and Nuts

A light and refreshing Paleo brunch option, this coconut yogurt parfait layers creamy coconut yogurt with fresh berries, crunchy nuts, and a drizzle of honey.

It’s naturally sweet, nutrient-rich, and visually stunning.

Ingredients:

• 2 cups unsweetened coconut yogurt
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• ¼ cup almonds, chopped
• ¼ cup walnuts, chopped
• 1 tablespoon unsweetened shredded coconut
• 1–2 teaspoons raw honey (optional)

Instructions:

1. In serving glasses or bowls, layer 2 tablespoons of coconut yogurt at the bottom.
2. Add a layer of mixed berries, followed by a layer of chopped nuts and shredded coconut.
3. Repeat layers until glasses are filled, finishing with a topping of berries and a drizzle of honey if desired.
4. Serve immediately or chill for 10–15 minutes for a refreshing treat.

This coconut yogurt parfait is a bright, wholesome, and Paleo-friendly brunch choice.

It’s easy to assemble, satisfying, and a perfect balance of creamy, crunchy, and sweet flavors.

Zucchini and Mushroom Egg Bake

This Paleo-friendly egg bake is packed with fresh zucchini, earthy mushrooms, and aromatic herbs.

It’s an ideal Sunday brunch dish that can be prepared ahead of time and baked to perfection, providing a nutrient-dense and satisfying meal.

Ingredients:

• 6 large eggs
• 1 medium zucchini, grated
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Grease a baking dish with olive oil.
2. In a skillet, heat olive oil and sauté onion and garlic for 2–3 minutes. Add mushrooms and zucchini, cook until tender and moisture evaporates.
3. In a bowl, whisk eggs, thyme, salt, and pepper. Stir in the cooked vegetables.
4. Pour the mixture into the greased baking dish and bake for 20–25 minutes, until eggs are fully set.
5. Slice and serve warm.

This egg bake is light, healthy, and versatile. The combination of zucchini and mushrooms adds depth, making it a perfect Paleo Sunday brunch centerpiece.

Almond Flour Waffles with Berry Compote

These light and crispy Paleo waffles use almond flour for a nutty flavor and are topped with a luscious homemade berry compote.

A sweet yet healthy option that makes Sunday brunch feel special.

Ingredients:

• 2 cups almond flour
• 3 large eggs
• ¼ cup almond milk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder (Paleo-friendly)
• 1 cup mixed berries
• 1 tablespoon water
• 1 teaspoon coconut sugar (optional)
• Coconut oil for waffle iron

Instructions:

1. Preheat waffle iron and lightly brush with coconut oil.
2. In a bowl, whisk almond flour, eggs, almond milk, vanilla, and baking powder until smooth.
3. Pour batter into the waffle iron and cook according to manufacturer instructions until golden and crispy.
4. For the compote, cook berries, water, and coconut sugar in a small saucepan over medium heat for 5–7 minutes until thickened.
5. Serve waffles with warm berry compote on top.

These almond flour waffles are a delightful Paleo brunch treat. The berry compote adds natural sweetness, creating a comforting and indulgent meal without grains or refined sugar.

Chicken and Vegetable Breakfast Stir-Fry

A savory, protein-packed Paleo brunch, this stir-fry features tender chicken breast, colorful vegetables, and aromatic herbs.

Quick to prepare, it’s a perfect dish to fuel a relaxed Sunday morning.

Ingredients:

• 2 chicken breasts, sliced thinly
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 small carrot, julienned
• 2 cloves garlic, minced
• 2 tablespoons coconut oil
• 1 teaspoon fresh ginger, grated
• 1 tablespoon coconut aminos
• Salt and pepper, to taste

Instructions:

1. Heat coconut oil in a skillet over medium-high heat. Add garlic and ginger, sauté for 1 minute.
2. Add chicken slices and cook until golden and cooked through, about 5–7 minutes.
3. Add vegetables and coconut aminos, sauté for another 5 minutes until tender-crisp. Season with salt and pepper.
4. Serve immediately while warm.

This chicken and vegetable stir-fry is a wholesome, satisfying Paleo brunch. The colorful veggies and tender chicken make it both visually appealing and nutritionally balanced.

Cauliflower “Hash Browns” with Herb Yogurt Dip

These crispy cauliflower hash browns are a low-carb, Paleo twist on a brunch classic.

Served with a tangy herb dip made from coconut yogurt, they’re both crunchy and flavorful.

Ingredients:

• 1 medium head cauliflower, grated
• 2 large eggs
• 2 tablespoons almond flour
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 2 tablespoons coconut oil
• ½ cup coconut yogurt
• 1 teaspoon fresh dill, chopped
• ½ teaspoon lemon juice

Instructions:

1. Place grated cauliflower in a clean towel and squeeze out excess moisture.
2. In a bowl, mix cauliflower, eggs, almond flour, garlic powder, salt, and pepper.
3. Heat coconut oil in a skillet over medium heat. Form small patties with the mixture and cook 4–5 minutes per side until golden and crispy.
4. Mix coconut yogurt with dill and lemon juice to make the herb dip. Serve hash browns warm with dip.

Crispy on the outside and tender inside, these cauliflower hash browns are a delicious Paleo brunch option. The herb yogurt dip adds freshness and tangy flavor.

Prosciutto-Wrapped Asparagus Bundles

Elegant and simple, these prosciutto-wrapped asparagus bundles are baked to perfection, making them a sophisticated Paleo brunch side or appetizer.

Crisp asparagus and salty prosciutto pair beautifully for a flavor-packed dish.

Ingredients:

• 12 asparagus spears, trimmed
• 6 slices prosciutto
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon lemon zest

Instructions:

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Wrap 2 asparagus spears with one slice of prosciutto and place on the baking sheet.
3. Drizzle with olive oil, sprinkle with salt, pepper, and lemon zest.
4. Bake for 12–15 minutes until asparagus is tender and prosciutto is crispy.
5. Serve warm.

These prosciutto-wrapped asparagus bundles are a quick, elegant, and Paleo-friendly addition to any Sunday brunch table.

They add a crunchy, savory, and aromatic touch to the meal.

Paleo Breakfast Tacos with Lettuce Wraps

These breakfast tacos use crisp lettuce leaves instead of tortillas, filled with scrambled eggs, avocado, and sausage for a fresh and satisfying Paleo brunch. Flavorful, portable, and nutrient-rich.

Ingredients:

• 4 large eggs
• 1/2 cup cooked Paleo sausage, crumbled
• 1 avocado, sliced
• 1 small tomato, diced
• 4 large romaine lettuce leaves
• 1 tablespoon coconut oil
• Salt and pepper, to taste

Instructions:

1. Heat coconut oil in a skillet over medium heat. Scramble the eggs until cooked through and season with salt and pepper.
2. Warm the lettuce leaves slightly and place on a plate.
3. Fill each leaf with scrambled eggs, sausage, avocado slices, and diced tomato.
4. Fold and serve immediately.

These Paleo breakfast tacos are light yet filling.

The lettuce wrap keeps them grain-free while providing a fresh crunch and a colorful presentation for Sunday brunch.

Sweet Potato and Spinach Frittata

A hearty and colorful Paleo brunch option, this frittata combines sweet potatoes, fresh spinach, and eggs for a nutrient-packed and satisfying meal. Perfect for a leisurely Sunday morning.

Ingredients:

• 4 large eggs
• 1 medium sweet potato, peeled and diced
• 1 cup fresh spinach, chopped
• 1 small onion, diced
• 1 tablespoon coconut oil
• Salt and pepper, to taste
• 1 teaspoon fresh thyme, chopped

Instructions:

1. Preheat oven to 375°F (190°C).
2. In an oven-safe skillet, heat coconut oil over medium heat. Sauté onion and sweet potato until tender, about 8–10 minutes.
3. Add spinach and cook until wilted. Season with salt, pepper, and thyme.
4. Whisk eggs in a bowl and pour over the vegetables in the skillet. Stir gently to combine.
5. Bake for 15–20 minutes until eggs are set. Slice and serve warm.

This sweet potato and spinach frittata is a comforting, wholesome, and Paleo-friendly dish that brings a burst of color and flavor to your Sunday brunch table.

Paleo Chicken Salad with Avocado

A creamy and satisfying chicken salad that is Paleo-friendly, featuring tender chicken, ripe avocado, and fresh herbs.

Serve it on its own or in lettuce wraps for a light Sunday brunch.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 ripe avocado, mashed
• 1 celery stalk, diced
• 1 small red onion, finely chopped
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine shredded chicken, avocado, celery, red onion, and parsley.
2. Add lemon juice, salt, and pepper, and mix until well combined.
3. Serve on its own or spoon into large lettuce leaves for a fresh, Paleo-style wrap.

This Paleo chicken salad is creamy, flavorful, and perfect for a light yet satisfying Sunday brunch. It’s versatile, easy to make, and keeps well for leftovers.

Coconut Flour Pancakes with Cinnamon

Fluffy and fragrant Paleo pancakes made with coconut flour and lightly spiced with cinnamon.

They’re a grain-free, naturally sweet breakfast treat perfect for Sunday brunch.

Ingredients:

• ½ cup coconut flour
• 4 large eggs
• ½ cup almond milk
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil for cooking

Instructions:

1. In a bowl, whisk eggs, almond milk, and vanilla extract.
2. Add coconut flour and cinnamon, and mix until smooth. Let batter sit for 2–3 minutes to thicken.
3. Heat coconut oil in a skillet over medium heat. Pour small amounts of batter to form pancakes.
4. Cook for 2–3 minutes on each side until golden brown. Serve warm.

These coconut flour pancakes are light, fluffy, and naturally sweet.

A simple drizzle of honey or fresh berries makes them an indulgent but Paleo-friendly brunch treat.

Bacon and Egg Stuffed Portobello Mushrooms

Savory Portobello mushrooms filled with eggs and crispy bacon create a hearty Paleo brunch dish.

Perfect for an elegant presentation and satisfying flavors.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 4 slices bacon, cooked and crumbled
• 4 large eggs
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh chives, chopped, for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Brush mushrooms with olive oil and place on a baking sheet.
2. Crack an egg into each mushroom cap. Sprinkle with crumbled bacon, salt, and pepper.
3. Bake for 12–15 minutes until eggs are set.
4. Garnish with fresh chives and serve immediately.

These bacon and egg stuffed mushrooms are a rich, satisfying, and Paleo-friendly brunch option. They’re visually appealing and packed with flavor.

Roasted Veggie and Avocado Bowl

A colorful and nutrient-dense Paleo brunch bowl with roasted seasonal vegetables, creamy avocado, and a drizzle of olive oil. It’s light, fresh, and satisfying.

Ingredients:

• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1 red bell pepper, sliced
• 1 small zucchini, sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 avocado, sliced
• 1 teaspoon lemon juice

Instructions:

1. Preheat oven to 400°F (200°C). Toss broccoli, cauliflower, bell pepper, and zucchini with olive oil, salt, and pepper.
2. Spread on a baking sheet and roast for 20–25 minutes until tender and slightly caramelized.
3. Transfer roasted vegetables to a bowl, top with avocado slices, and drizzle with lemon juice.
4. Serve warm.

This roasted veggie and avocado bowl is a fresh, light, and Paleo-friendly brunch choice. It’s colorful, nutritious, and packed with natural flavors.

Paleo Sausage and Kale Skillet

A hearty and savory skillet combining Paleo-friendly sausage with nutrient-rich kale and onions.

This one-pan dish is perfect for a filling Sunday brunch.

Ingredients:

• 1 pound Paleo sausage, sliced or crumbled
• 3 cups kale, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon coconut oil
• Salt and pepper, to taste

Instructions:

1. Heat coconut oil in a skillet over medium heat. Add sausage and cook until browned and cooked through.
2. Add onion and garlic, sauté for 2–3 minutes.
3. Stir in kale and cook until wilted, about 5–7 minutes. Season with salt and pepper.
4. Serve warm directly from the skillet.

This sausage and kale skillet is a flavorful, protein-rich, and Paleo-friendly brunch option.

It’s simple to prepare yet hearty and satisfying, perfect for a Sunday morning feast.

Paleo Sweet Potato Waffles

These sweet potato waffles are naturally sweet, fluffy, and Paleo-friendly.

They’re perfect for a weekend brunch, combining the comforting taste of sweet potatoes with a light, airy texture.

Ingredients:

• 1 cup cooked sweet potato, mashed
• 2 large eggs
• ¼ cup almond flour
• ¼ cup coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 tablespoon coconut oil for the waffle iron

Instructions:

1. Preheat the waffle iron and lightly grease with coconut oil.
2. In a bowl, combine mashed sweet potato, eggs, almond flour, coconut milk, vanilla, and cinnamon. Mix until smooth.
3. Pour batter into the waffle iron and cook according to manufacturer instructions until golden and crispy.
4. Serve warm, optionally topped with fresh berries or a drizzle of honey.

These sweet potato waffles are comforting and flavorful, offering a naturally sweet Paleo brunch option that everyone will enjoy.

Spinach and Bacon Egg Cups

Mini egg cups filled with fresh spinach and crispy bacon make a delightful Paleo brunch option.

They’re easy to make ahead, portable, and packed with flavor.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 4 slices bacon, cooked and crumbled
• Salt and pepper, to taste
• 1 teaspoon coconut oil

Instructions:

1. Preheat oven to 375°F (190°C). Grease a muffin tin with coconut oil.
2. In a bowl, whisk eggs and season with salt and pepper.
3. Divide chopped spinach and crumbled bacon evenly among the muffin cups. Pour eggs over the top until about ¾ full.
4. Bake for 15–18 minutes, until eggs are set.
5. Let cool slightly before removing from the tin and serving.

These spinach and bacon egg cups are protein-packed, flavorful, and perfect for a hassle-free Sunday brunch.

Cauliflower Breakfast Hash

A low-carb, Paleo alternative to traditional hash browns, this cauliflower breakfast hash is crispy, savory, and loaded with vegetables for a satisfying brunch.

Ingredients:

• 1 medium cauliflower, grated
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons coconut oil
• Salt and pepper, to taste
• 1 teaspoon paprika

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add onion and garlic, sauté for 2–3 minutes.
2. Add grated cauliflower and bell pepper. Season with salt, pepper, and paprika.
3. Cook for 8–10 minutes, stirring occasionally, until cauliflower is tender and slightly crispy.
4. Serve warm as a side or base for eggs.

This cauliflower breakfast hash is a tasty, Paleo-friendly brunch option. Its crispy edges and savory flavors make it a delicious substitute for traditional potato hash.

Avocado Egg Salad Lettuce Wraps

A creamy and fresh Paleo twist on egg salad, using avocado as the base instead of mayonnaise.

Served in crisp lettuce leaves, it’s light, nutritious, and perfect for brunch.

Ingredients:

• 4 hard-boiled eggs, chopped
• 1 ripe avocado, mashed
• 1 tablespoon lemon juice
• 1 small celery stalk, diced
• Salt and pepper, to taste
• 4 large romaine lettuce leaves

Instructions:

1. In a bowl, combine chopped eggs, mashed avocado, lemon juice, celery, salt, and pepper. Mix well.
2. Spoon the mixture into lettuce leaves to create wraps.
3. Serve immediately, or chill briefly for a refreshing option.

These avocado egg salad lettuce wraps are creamy, fresh, and naturally Paleo. They’re an easy, healthy, and satisfying brunch option.

Zucchini Noodle Breakfast Bowl

A vibrant and low-carb Paleo brunch, this zucchini noodle bowl features sautéed zucchini, cherry tomatoes, eggs, and fresh herbs for a light yet satisfying meal.

Ingredients:

• 2 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 2 large eggs
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add cherry tomatoes and cook for 2–3 minutes.
2. Add zucchini noodles and sauté for another 2–3 minutes until slightly softened. Season with salt and pepper.
3. In a separate pan, cook eggs to your preference (fried or poached).
4. Plate zucchini noodles and top with eggs. Garnish with fresh herbs and serve immediately.

This zucchini noodle breakfast bowl is light, colorful, and full of fresh flavors. It’s a satisfying Paleo brunch that’s also low-carb and nutrient-dense.

Paleo Banana Nut Muffins

Soft, moist, and naturally sweet, these Paleo banana nut muffins are a delicious brunch treat.

Perfect for pairing with coffee or as a sweet ending to a weekend brunch.

Ingredients:

• 2 ripe bananas, mashed
• 2 large eggs
• ½ cup almond flour
• ¼ cup coconut flour
• ½ teaspoon baking soda
• ¼ cup chopped walnuts
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a bowl, mix mashed bananas, eggs, and vanilla extract.
3. Add almond flour, coconut flour, baking soda, and salt. Stir until combined. Fold in walnuts.
4. Divide batter into muffin cups and bake for 18–22 minutes until a toothpick comes out clean.
5. Let cool slightly before serving.

These Paleo banana nut muffins are naturally sweet, wholesome, and perfect for a weekend brunch.

They make a delightful, grain-free treat for the whole family.

Sweet Potato and Apple Breakfast Skillet

This colorful and hearty skillet combines sweet potatoes, tart apples, and warming spices for a naturally sweet and satisfying Paleo brunch.

It’s a one-pan wonder that’s both comforting and nutritious.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 apple, peeled and diced
• 1 small onion, diced
• 2 tablespoons coconut oil
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• Salt and pepper, to taste
• 2 tablespoons chopped pecans (optional)

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add onions and sauté for 2–3 minutes.
2. Add sweet potatoes and cook for 10–12 minutes, stirring occasionally, until tender.
3. Stir in apples, cinnamon, nutmeg, salt, and pepper. Cook another 3–5 minutes until apples soften.
4. Sprinkle with chopped pecans before serving.

This sweet potato and apple skillet is a warm, flavorful, and Paleo-friendly brunch dish. The combination of sweet and savory flavors makes it perfect for a cozy Sunday morning.

Paleo Shrimp and Avocado Salad

A light, fresh, and protein-packed Paleo brunch option, this salad combines tender shrimp, creamy avocado, and crisp greens with a zesty citrus dressing.

Ingredients:

• 1 pound cooked shrimp, peeled and deveined
• 1 avocado, diced
• 4 cups mixed greens
• 1 small cucumber, sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard (optional)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine mixed greens, cucumber, avocado, and shrimp.
2. In a small bowl, whisk olive oil, lemon juice, Dijon mustard (if using), salt, and pepper.
3. Drizzle dressing over salad and toss gently to combine. Serve immediately.

This Paleo shrimp and avocado salad is light, refreshing, and full of flavor. It’s a sophisticated and easy-to-make brunch option for Sundays.

Paleo Chocolate Chia Pudding

A rich, creamy, and chocolatey Paleo brunch treat, this chia pudding is made with almond milk and cocoa powder.

It’s a healthy yet indulgent dish perfect for a sweet finish.

Ingredients:

• ¼ cup chia seeds
• 1 cup unsweetened almond milk
• 2 tablespoons cocoa powder
• 1 tablespoon maple syrup or honey
• ½ teaspoon vanilla extract
• Fresh berries or nuts for topping

Instructions:

1. In a bowl, whisk together almond milk, cocoa powder, maple syrup, and vanilla extract.
2. Stir in chia seeds until evenly combined.
3. Cover and refrigerate for at least 4 hours or overnight until thickened.
4. Serve chilled, topped with fresh berries or nuts.

This Paleo chocolate chia pudding is creamy, decadent, and satisfying while remaining healthy. It’s a perfect sweet option for a Sunday brunch spread.