Whole30® Breakfast Recipes for Every Day of the Week

Good morning, sunshine! Today we’re sharing eight Whole30® breakfast ideas so you can get a nutritious and delicious start to your day. From DIY turkey patties to casserole for a crowd, you’ll find something for every day of the week.

Whole 30® Breakfast Sausage With Braised Greens

Whole30® breakfast sausage is easy to make and guaranteed to fill you up. This recipe works for paleo, gluten-free, and ketogenic diets, too.

Yield: 4 servings
Active Time: 20 minutes
Total Time: 40 minutes

Ingredients

For the sausage patties:
1 pound ground dark turkey meat
1 large shallot, grated
2 teaspoons Thrive Market Organic Fennel Seeds
1 teaspoon Thrive Market Organic Garlic Powder
1 teaspoon Thrive Market Organic Thyme
1 teaspoon Thrive Market Organic Sage
1 teaspoon sea salt
½ teaspoon Thrive Market Organic Ground Pepper
4 to 6 tablespoons Thrive Market Avocado Oil

For the braised greens:
2 tablespoons Thrive Market Avocado Oil
1 large onion, diced
1 ½ teaspoons sea salt, divided
2 bunches Swiss chard, leaves removed and torn into 2-inch pieces
1 teaspoon Thrive Market Organic Garlic Powder
½ teaspoon Thrive Market Organic Ground Pepper
1 tablespoon Thrive Market Organic Tomato Paste
1 cup water

Instructions

Make the sausage patties:
Preheat oven to 375°F. Add all sausage ingredients except oil to a large bowl; mix with your hands until combined. Scoop ¼ cup of mixture into your hands and form into a patty; repeat with remaining mixture. Heat 4 tablespoons avocado oil in a large skillet over medium-high heat. Add 4 patties and cook 1 to 2 minutes per side, or until golden; remove to a sheet tray. Repeat with remaining patties, adding more oil as needed. Warm in oven for 5 minutes.

Make the braised greens:
In the same skillet, add 2 tablespoons avocado oil over medium heat. Add onion and ½ teaspoon salt; sauté until soft, about 3 to 5 minutes. Add Swiss chard and toss until wilted; season with remaining teaspoon salt, garlic powder, and black pepper. Add tomato paste and water; stir. Place lid on pan and reduce heat to medium low; braise greens 5 to 7 minutes. To serve, plate sausage patties with braised greens alongside.

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Breakfast Baked Sweet Potatoes

Who doesn’t love an ingredient that shines in both sweet and savory preparations? These spuds cook in 10 minutes and work for a variety of diets like Whole 30®, paleo, gluten-free, and vegetarian.

Sweet Breakfast Sweet Potato

Yield: 1 serving
Active Time: 10 minutes

Ingredients

For the potato:
1 (8-ounce) sweet potato, scrubbed

For the toppings:
2 tablespoons Thrive Market Non-GMO Almond Butter, Creamy
Sea salt
2 tablespoons blueberries
4 strawberries, sliced
½ teaspoon Thrive Market Organic Ground Cinnamon
Thrive Market Organic Hemp Seed Hearts

Instructions

Pierce potato all over with a fork. Microwave on high for 2 to 4 minutes, depending on potato’s size. After 2 minutes, check for doneness. Slice hot potato lengthwise and squeeze to open. Add a pinch of salt; mash to combine. Top with almond butter, blueberries, and strawberries. Sprinkle with hemp seeds.

Savory Breakfast Sweet Potato

Yield: 1 serving
Active Time: 10 minutes

Ingredients

For the potato:
1 (8-ounce) sweet potato, scrubbed

For the toppings:
1 tablespoon Thrive Market Organic Ghee
½ teaspoon Thrive Market Organic Chili Powder
Sea salt
2 tablespoons cooked turkey sausage, crumbled
Thrive Market Raw Cashews, chopped
1 green onion, chopped

Instructions

Pierce potato all over with a fork. Microwave on high for 2 to 4 minutes, depending on potato’s size. After 2 minutes, check for doneness. Slice hot potato lengthwise and squeeze to open. Add ghee, chili powder, and a pinch of salt; mash to combine. Top with turkey sausage, cashews, and green onion.

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Whole 30® Breakfast Casserole

Because this Whole30® breakfast casserole has a longer cooking time, your best bet is to prep everything the night before, then slide just slide it into the oven as soon as you wake up.

Yield: 8 servings
Active Time: 20 minutes
Total Time: 1 hr 45 minutes

Ingredients

For the bacon:
6 slices Thrive Market Sugar Free Bacon

For the vegetables:
3 tablespoons Thrive Market Avocado Oil, plus more for baking dish
2 zucchini, cut into 1-inch, half-moon pieces
1 medium red bell pepper, cut into 1-inch pieces
1 large yellow onion, cut into 1-inch pieces
3 kale leaves, stem removed, sliced into 1-inch strips
1 cup cherry tomatoes
1 teaspoon Thrive Market Organic Whole Rosemary
1 teaspoon Thrive Market Organic Thyme
Sea salt
Thrive Market Organic Ground Pepper

For the casserole:
12 large eggs
1 cup Thrive Market Organic Almond Beverage
½ cup parsley, chopped
1 teaspoon Thrive Market Organic Garlic Powder
1 teaspoon sea salt
½ teaspoon Thrive Market Organic Ground Pepper

Instructions

Make the bacon:
Preheat oven to 425°F and line a sheet tray with parchment paper. Arrange bacon on sheet tray and bake until crisp, between 20 to 30 minutes, flipping bacon halfway through cooking. Let bacon cool slightly, then chop.

Make the vegetables:
Place all vegetables on a rimmed sheet tray. Drizzle with avocado oil, dried rosemary and thyme, and salt and pepper; toss until well coated. Bake 30 to 35 minutes, or until tender; let cool.

Make the casserole:
While vegetables roast, whisk eggs, almond milk, parsley, garlic powder, salt, and pepper in a large bowl. Grease a 9 x 13-inch baking dish with avocado oil. Add roasted vegetables and reserved bacon, then pour egg mixture on top. Reduce oven temperature to 375°F and bake until center is firm and doesn’t jiggle, about 35 to 40 minutes. Let sit 10 minutes before serving.

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Sweet Potato Hash With Chicken Sausage

This winning Whole 30® dish works for any meal of the day. To get ahead, the potatoes can be roasted the day before and warmed up in the pan after cooking your sausage.

Yield: 3 servings
Active Time: 10 minutes
Total Time: 40 minutes

Ingredients

For the sweet potatoes:
2 whole sweet potatoes, peeled, cut ½-inch cubes
Juice of 1 lime
2 tablespoons Thrive Market Organic Ghee, melted
2 sprigs rosemary, minced
1 teaspoon sea salt
½ teaspoon Thrive Market Organic Chili Powder

For the hash:
3 tablespoons Thrive Market Organic Ghee, divided
3 to 4 chicken sausages, precooked, sliced
1 large onion, diced
2 jalapeños, diced
Sea salt
Thrive Market Organic Ground Pepper
¼ cup parsley leaves, chopped

Instructions

Preheat oven to 425°F. Place sweet potatoes in a large bowl and add lime juice, ghee, rosemary, salt, and chili powder; toss. Arrange in a single layer on a rimmed baking sheet; roast 20 to 30 minutes, until fork tender.

While potatoes roast, melt 2 tablespoons of ghee in a large skillet over medium-high heat. Sear sausage until slightly charred around the edges, about 5 minutes; remove to plate. Add remaining 1 tablespoon ghee, then add onion and jalapeños; saute until onion is translucent, about 5 minutes. Season to taste with salt and pepper. Return sausage to the pan and add sweet potato; toss. Stir in parsley before serving.

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Easy Whole 30® Frittata

Here’s a Whole 30® frittata that cooks up in just 30 minutes. Every bite features crisp pancetta, aromatic leeks, and herbs like parsley and cilantro.

Yield: 6 to 8 servings
Active Time: 15 minutes
Total Time: 25 minutes

Ingredients

2 tablespoons extra virgin olive oil, divided
4 ounces pancetta, diced
1 small onion, diced
1 medium leek, white and pale-green parts only, finely chopped
10 large eggs
2 scoops Garden of Life Raw Organic Green Superfood Powder
1 teaspoon sea salt
1 teaspoon baking powder
1 teaspoon ground black pepper
1 teaspoon ground cumin
½ teaspoon ground turmeric
2 cups packed cilantro, finely chopped
2 cups packed parsley, finely chopped
Blistered tomatoes and grilled bread, for serving (optional)

Instructions

Preheat oven to 400 degrees F. Add 1 tablespoon oil to an oven-proof, 10-inch skillet. Sauté pancetta until crisp, about 3 to 5 minutes. Remove with a slotted spoon and lay on a paper towel; don’t wipe out the pan. Add onion and leek, sauté until translucent, about 7 to 9 minutes; scrape into a small bowl.

In a blender, add eggs, superfood powder, salt, baking powder, pepper, cumin, and turmeric; blend until smooth. Add remaining oil to pan and generously coat all sides to prevent sticking. Pour eggs into pan, then return pancetta and onion mixture, sprinkling all over the eggs.

Cook for 2 minutes, until the eggs at the edges of the pan begin to set. Slide into the oven and bake until eggs are set and slightly wiggly in the center, about 8 to 10 minutes. Let cool slightly, then slide or flip onto a platter. Serve with blistered tomatoes and grilled bread, if desired.

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Sous Vide Egg Bites

Egg bites make the perfect grab-and-go breakfast or pre-workout snack. This recipe has MCT oil to aid energy, and cooks up to the perfect texture right in your Instant Pot.

Yield: 7 servings
Active time: 10 minutes
Total time: 35 minutes

Ingredients

10 eggs
2 tablespoons Thrive Market Organic MCT Oil
½ cup Thrive Market Organic Almond Beverage
1 teaspoon sea salt
½ cup Gouda cheese, shredded
7 slices cooked bacon, finely chopped

Instructions

Add eggs, MCT oil, almond milk, and salt to a blender; blend until smooth. Distribute Gouda and bacon evenly into the compartments of the silicone mold and cover with egg mixture; secure foil over the top.

Add 1 cup water to the inner pot of an Instant Pot, then place the trivet inside the pot. Place filled silicone mold on top of the trivet. Lock the lid in place and seal the pressure valve. Press the “Steam” button and set the timer to 8 minutes. Let the pressure release naturally for 8 minutes, then release any remaining steam before unlocking the lid. Remove the silicone mold and let stand for 2 minutes before serving.

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Whole 30® Hollandaise Sauce

Hollandaise is known for being a somewhat fussy sauce that’s prone to curdling or broken emulsions, but this blender recipe works every time.

Yield: 1 ¼ cups
Active Time: 15 minutes

Ingredients

¼ cup ghee
3 fresh rosemary sprigs
1 cup Sir Kensington’s Classic Mayonnaise
1 teaspoon Sir Kensington’s Spicy Brown Mustard
Juice of half a lemon
⅛ teaspoon cayenne pepper
½ teaspoon sea salt
Water, as needed

Instructions

Add ghee and rosemary to a small saucepan and warm on medium heat. As the ghee melts, press rosemary into the ghee using the back of a spoon to help release its oils. Simmer until melted, about 2 to 3 minutes. Remove from heat and let rosemary steep for another 5 minutes. Discard rosemary.

In a bowl, add the mayonnaise, mustard, lemon juice, cayenne, and salt. Whisk until smooth. Drizzle the rosemary-infused ghee into the mayonnaise mixture, whisking to incorporate. If sauce is too thick for pouring, add water (2 tablespoons at a time) until loosened. If not using immediately, store in refrigerator for up to 1 week.

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Whole 30® Shakshuka

For an easy Whole 30® breakfast, try shakshuka. This North African dish simmers eggs with a spiced tomato sauce and cooks up in only 15 minutes.

Yield: 2 servings
Active Time: 5 minutes
Total Time: 15 minutes

Ingredients

1 (16-ounce) jar Mina Shakshuka Tomato Sauce
4 large eggs
2 tablespoons chopped parsley

Instructions

Pour sauce into a 10-inch skillet and simmer over medium-high heat for 5 minutes. Crack eggs over the top; cover. Continue simmering for 3 to 5 minutes more, until egg whites are fully cooked and yolks are partially runny. Top with parsley and serve immediately.

Recipes by Megan Mitchell and Angela Gaines