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+ servings
Whole30 breakfast recipes with egg muffins and sweet potato hash
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5 from 7 votes

20+ Whole30 Breakfast Recipes

One of my favorite Whole30 breakfast recipes is green shakshuka! It puts a green spin on the classic shakshuka recipe with shaved Brussels sprouts, zucchini and spinach.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Breakfast
Cuisine: American
Keyword: whole30 breakfast, whole30 breakfast recipes
Servings: 5 servings
Calories: 218kcal
Author: Lisa Bryan


  • 2 tbsp olive oil
  • 1/2 medium onion diced
  • 4 garlic cloves finely chopped
  • 9 ounces brussels sprouts shaved or finely sliced
  • 1 zucchini grated
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 cups packed baby spinach
  • 5 large eggs
  • 1/4 cup fresh cilantro chopped
  • 1 large avocado for garnish


  • Heat olive oil in a saute pan on medium heat. Add the onion and cook for 2-3 minutes, or until the onion becomes translucent. Add the garlic and cook an additional minute.
  • Add the shaved brussels sprouts and cook for 4-5 minutes, stirring frequently. When the brussels sprouts have softened, add the zucchini and spices and stir for another minute.
  • Add the baby spinach and stir until it just starts to wilt, then turn the heat to low.
  • Flatten the mixture with a spatula and create 5 small wells, then crack the eggs into each well.
  • Cook until the eggs are done to your liking. You can also add a lid to steam and cook the eggs faster.
  • Sprinkle the fresh cilantro on top and garnish with sliced avocado.


Calories: 218kcal | Carbohydrates: 12g | Protein: 9g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 164mg | Sodium: 325mg | Potassium: 656mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1939IU | Vitamin C: 60mg | Calcium: 80mg | Iron: 2mg