If you’re like our family, you like to sleep in and stumble around the house in the morning like zombie who’s single-minded goal is coooffeeeee. But, after listening to the new science on the importance of breakfast before 8:30am, I’m trying to find more ways to realistically make it happen. The trick, for me, is to have them be quick & easy to pull together or something I can make-ahead. I’m excited to share my favorite weekday breakfasts, including an exclusive recipe only ever shared in our cookbook before. Breakfast burritos & other quick breakfasts coming right up!
But First, Breakfast Burrito?
In this house, we would eat a breakfast burrito over a dinnertime one any day of the week! Plus, these cabbage leaves wraps add extra veggies at a meal normally devoid of them. If you’re looking for something fun to make for breakfast, these burritos from Real Life Paleo are something you can make while you make dinner then save for a following day.
- 1 head of green cabbage, core removed
- Water to fill the pot
- ¼ Cup salt
- 1 medium yellow onion, chopped
- 1 lbs ground beef or other breakfast or chorizo sausage (Beef Sausage Recipe in Real Life Paleo)
- 6 eggs
- ¼ Cup coconut or almond milk
- Salt and pepper to taste
- 4 Tbsp ghee, olive oil, or fat of choice, divided in half
- 1 Tbsp arrowroot powder or tapioca starch
- 3 Tbsp chili powder (leave out if night-shade sensitive)
- 1 tsp cumin
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1 Cup broth (beef recommended)
- 6 oz. tomato paste (sub our Fauxmato Sauce if nightshade-sensitive)
- Bring a large pot of salted water to boil over high heat. When water reaches a boil, turn off the heat and completely submerge the cabbage, cover the pot and let sit with lid on for 15 minutes.
- While waiting on cabbage, in a large skillet, brown the onions in 2 Tbsp ghee over medium heat, once translucent and soft add the ground beef or sausage. Use a spatula to break up larger chunks as small as possible as you cook and stir. When fully cooked, remove sausage from pan and leave remaining fat (a tablespoon or two) in the pan.
- Whisk the eggs together with the unflavored unsweetened coconut milk or almond milk in a medium bowl until airy with frothy bubbles. Add salt and pepper (to taste) while scrambling.
- Pour eggs in the pan the sausage was cooked in, heated over medium heat. Slowly shift the eggs in the pan every 30-60 seconds until eggs are no longer liquid and the large folds and chunks are broken up. Since they will be cooked in the oven do not overcook or completely dry out the scrambled eggs, they are always the most flavorful when still slightly loose. Remove from heat and set-aside.
- In a medium saucepan over high heat, add remaining fat and brown the spices and starch together in the melted lard for about 30 seconds until aromatic and warm. Whisk in the broth and tomato paste, bring to a boil, reduce heat to low and simmer for 15 minutes. Remove from the heat when the tomato paste is incorporated into the broth and sauce coats the back of a spoon. Set aside.
- After 15 minutes, remove the cabbage from the covered pot and gently peel back to remove the softened leaves. Be careful to remove the entire leaf whole.
- Assemble your burritos by in a 13x9 baking dish. First add ¼ cup of enchilada sauce (to prevent the burritos from sticking), then spooning about 1/3 C sausage, 1/3 C eggs and 1-2 tablespoons sauce in a cabbage leaf. Wrap by folding in the sides first, then rolling up, and finally placing filled burrito fold side down into the sauced dish. Repeat until all sausage and eggs are used up.
I recommend doubling the ground beef you cook during the week at dinner, and storing in the fridge for use throughout the week. Or, in this case, for burritos you can then throw together quickly!
Other Quick Breakfasts
Looking for more? We have you covered! Check out these tops picks for quick-and-easy, breakfast recipes:
I’ve been making a lot of muffins lately: one batch gives us a few days’ worths of breakfasts, and they’re perfect for the kids to grab as they stumble out of bed just in time for virtual school.
With real pumpkin and homemade muffins, or canned puree and a box mix, this flexible recipe requires as much energy you’re willing to expend.
The end result is delectably moist, delicious, and one of Matt’s favorite recipes he’s made for the blog!
These muffins are egg-free, dairy-free (vegan), grain-free (gluten-free), refined sugar-free, AND have the option for tree-nut free.
With the texture of a brownie, they’re sweetened only with fruit, making this recipe healthy enough to be snuck in for breakfast. Fun, simple, and delicious.
There’s a vanilla version and a chocolate version, but both are guaranteed to disappear quickly in our house!
This recipe is about taking a shortcut when you can and customizing it to be homemade to your preference. You can use fresh, canned, or even frozen ingredients, and even freeze the end product to save for later!
The pineapple adds sweetness, tartness, and moisture but blends into the other flavors without overwhelming them. Adding different fruits and vegetables to the batter turns these muffins into a great, nutrient-packed quarantine breakfast to grab-and-go.
This recipe is adapted from the autoimmune protocol, specifically almond-free, and easily adapted to be egg-free, too! We like ours alongside a veggie-rich egg scramble and bacon but on the go hard boiled eggs work, too!
These soft, chewy cookies have a summery flavor and are best enjoyed warm out of the oven.
However, if you’re looking for a breakfast to make ahead of time, these cookies can be left at room temperature for a day or two or chilled to last longer.
This dish uses only 3 ingredients and is a great make-ahead dish. In fact, it tastes just as good (if not better!) the next day. And you can use frozen fruit in place of fresh if you’re looking to cut down on steps even further.
What makes this cake a perfect breakfast idea is it uses just 3 ingredients.
However, it’s important to note one ingredient is something special you might not already have in your pantry. But have no fear! It’s easily found online.
Waffles are a breakfast staple! But if you’re looking for a grain-free recipe that “looks normal” and still holds up to freezing and reheating, this is the perfect alternative to store-bought waffles.
Just whip up a batch and store flat in your freezer. Then it’s as easy as a quick reheat in the toaster, and you have an easy breakfast.
These waffles can easily be made nut-free by replacing the almond butter with sunflower seed butter.
This recipe is yet another imagined result of “what can we make with what we have in the house,” which makes it perfect for our breakfast list.
Our recipe uses bacon, onion, a couple of apples, and our favorite not-potato: rutabagas. But you could easily adapt it to whatever you have handy.
It’s a breakfast treat that pairs well with foods like greens, eggs, pulled pork, leftovers, or whatever else you have in the fridge!
Keeping meals fun and easy can be a challenge, especially if you’re slogging through screen fatigue. But this Breakfast Pizza recipe is here to save the day.
A fun twist on a traditional favorite, it’s a hit with both kids and adults. It’s not complicated to make, and most of the ingredients are things many people keep on-hand.
It’s perfect to make-ahead on pizza night. But, don’t feel like you can only eat this for breakfast either—it’s good any time of day!
If you don’t have the desire to make eggs and bacon for breakfast, how else can you properly fuel yourself with appropriate nutrients without too much effort? Smoothies!
And not just any smoothies either. Our go-to are these tried and true family-friendly beloved green smoothies! They are high fruits and vegetables full of gut-healthy and hormone-friendly fiber.
We also use healthy fats like nut butter (more fiber) and avocado. We’ll even add protein powder and collagen for extra benefits.
My favorite it the cinnamon nut butter green smoothie. The cinnamon is anti-inflammatory and helps cut the bitterness of no matter how many greens you add!
Bagels are by far one of the easiest grab-and-go breakfasts out there, and by doing just a little bit of thinking ahead, you can easily have these on hand all week.
I loved the days I could walk into a bagel shop and see pumpkin bagels all lined up in baskets, slathered in honey walnut cream cheese. So let me tell you I was THRILLED to make these.
This recipe combines Jennifer Robins’ absolute genius bagel mix with pumpkin puree and pumpkin spice for a a wonderful treat! Jennifer is responsible for the best shortcut in paleo: LEGIT Mixes.
And be sure to check out more from Jennifer on Predominantly Paleo!
Cooking breakfast doesn’t have to be a complicated ordeal! Thinking ahead and using easy recipes can help set you up for success throughout the week. Starting here with our breakfast burritos & other quick breakfasts is a great start. Plus, it doesn’t hurt when you already have most of the ingredients on-hand!
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