Check out these 5 portable, high protein, paleo-friendly breakfast recipes you can prepare ahead of time so you’re out the door on time and satisfied throughout the morning.

1.Baked Avocado and Egg

Ingredients:

• 1 organic avocado, halved with pit removed
  
• 1 egg
• salt
• 1 organic avocado, halved with pit removed
  

Instructions:

1. Preheat oven to 425 degrees.
2. Flip each avocado side over and slice off enough of the rounded skin so that it can sit flat when the fleshy side is up.
   
3. Place the avocados, fleshy side up, in a baking pan. Crack some salt into each hole.
4. Whisk the egg in a bowl, divide it between the avocado holes. Sprinkle with salt, pepper and the seasoning of your choice.
5. Bake for 16-18 minutes, until the egg has fully set.
6. Eat with a spoon and enjoy!

2. Crisp Bacon and Egg Cups

 Ingredients:

• Organic coconut oil
  
• Local, thick cut bacon
• 4 large eggs
• Salt and pepper, to taste
• Fresh basil, scallions or parsley, optional

 Instructions:

1. Preheat oven to 400 degrees.
2. Lightly coat 4 muffin cups with coconut oil.
3. Crisscross 4 half slices of bacon into each muffin cup (bacon may hang over edges).
4. Crack 1 egg into each cup.
5. Bake in middle of oven about 10 minutes. 
6. Season eggs with salt and pepper and remove cups carefully.
7. Sprinkle with chopped basil, scallions or parsley.

 

3. Paleo Egg Bake

Ingredients:

• 8 Organic eggs
• 3 slices of bacon
• 1/2 cup of peppers
• 1/4 cup of onions
• Pepper to taste

Instructions:

1. Preheat oven to 350°.
   
2. Whisk eggs together in a large bowl and set aside.
3. Cook 3 slices of bacon over skillet.
4. While bacon is cooking, chop peppers and onions.
5. Add peppers and onions to eggs.
   
6. Once bacon is done, break into tiny pieces, add bacon to eggs.
7. Grease a baking dish with a bit of coconut oil and pour eggs into dish.
8. Set into oven and bake for at least 30 minutes.
9. Cut and enjoy!

 

4. Bacon, Blueberry, and Ginger Meatballs

Ingredients:

• 1 Tbsp coconut oil
• 3 Slices Thick-Cut Bacon (fully cooked and crumbled into bits)
• 1 Tbsp Raw Ginger (peeled and minced)
• 1 Small Shallot (peeled and minced)
  
• 1 Tbsp Cilantro (minced)
• 1 Cup Blueberries
• 1 lb Grassfed Ground Beef
• ¼ Tsp Red Pepper Flakes
• ½ Tbsp Balsamic Vinegar
• Sea Salt (to taste)
• Ground Black Pepper (to taste)

Instructions:

1. Preheat oven to 375°F.
   
2. Brush a foil-lined pan with coconut oil.
3. Put the blueberries in a blender and pulse briefly to break them up, then add them to a mixing bowl.
   
4. Add the ground beef, bacon, crushed red pepper flakes, balsamic vinegar, ginger, shallot, cilantro, salt, and pepper to bowl and mix thoroughly.
   
5. Form small meatballs with your hands and arrange on baking sheet evenly spaced.
   
6. Bake 15 to 20 minutes.

5. Paleo Breakfast Bread

Ingredients:

• 250g (1 cup) roasted almond butter (100% almonds)
• 4 free-range organic eggs
• 4 tablespoons honey
• 1 teaspoon vanilla powder
• ½ teaspoon Celtic sea salt
• ½ teaspoon baking soda
• 2 tablespoon cinnamon

Instructions:

1. Preheat oven to 160°C. Grease a loaf tin with coconut oil then line the base and sides with baking paper.
   
2. In a large bowl, using a hand blender, mix the almond butter until creamy. Mix in eggs, honey, and vanilla.
   
3. Add the salt, baking soda and cinnamon and mix well with hand blender to combine.
4. Spoon batter into the prepared loaf tin and spread out evenly with a spatula.
5. Bake for 25 minutes.
6. Remove bread from oven and cool in the tin for 10 minutes.
7. Carefully turn out onto a wire rack. Cool for 10-20 minutes.
8. Slice and serve toasted spread with coconut oil or almond butter.