Thirty Egg-free Whole30 breakfasts that don’t suck + how to make your life easier and more delicious this month
I’m pretty certain that if you’re one of those egg-allergic, egg-sensitive or egg-avoiding folks about to start a Whole30 next month that this is likely the best thing you’ll read all week. Because let’s be honest, not eating eggs when you’re also avoiding all grains, dairy, soy, legumes (including peanuts), sugar, alcohol and a whole list of additives can make breakfast seem impossible.
Luckily, it’s not all doom and gloom because there are a billion things you can eat for breakfast that don’t have to have eggs – IF you can master this one little trick – and that’s to stop thinking that breakfast has to be something sweet or carb-filled. Because it doesn’t. It just has to be balanced and nourishing and delicious.
Seriously though, if you can get past the notion of having to have ‘typical’ breakfast foods like toast, cereal, oatmeal, pancakes, yogurt, etc. and instead reframe that first meal of the day as “The First Meal of the Day” rather than ‘Breakfast’ then your options become nearly limitless. Here’s an example of a typical Whole30 breakfast for me: Leftover protein (this was an adaptation of this recipe), kale or other greens sautéed in ghee, roasted sweet potatoes or squash, homemade sauerkraut, and coffee.
Now that we’ve had that little pep talk and you’ve seen what’s on my plate most days, I want to share a few things that have helped make my egg-free Whole30 breakfast life easier and more satisfying. Here they are, in no particular order:
- Embrace leftovers. These are your friend not only because you can save loads of time but chances are good your leftovers are also egg-free. Chilis, soups, stews, roasted meats with vegetables, salad with protein, curries, shepherds pie…these all make hearty, satisfying meals that will keep you going until lunchtime.
- Prep ahead. Obviously, you aren’t going to have time to make a pot of soup or big skillet of hash every day so plan to make these on the weekend (or whichever day works best for you to set aside some time to peel, chop and cook). Other things that can be prepped ahead include: washing berries or grapes, slicing citrus fruits or melon, peeling and chopping vegetables for salads or for sautéing.
- Batch cook. Making a double batch of freezer-friendly foods like sausage patties, chili, soup or stew and portioning them out into small, quick-to-thaw containers means you’ll always have something on hand to reheat and eat – which will make it infinitely easier to resist that slice of toast or bowl of cereal.
- Balance that meal. No matter what you’re having, make sure it’s balanced and not all protein or all carbs. A great tool for helping you do this is to follow the Whole30 Meal Planning Template which basically says: 1-2 palm-sized portions of protein, a large portion of vegetables, an occasional serving of fruit, and an adequate amount of fat from butter, ghee, coconut, olives, avocado or nuts, and seeds. You can download the Meal Planning Template here so have it to refer back to.
There you have it – my top four tips for thriving during a Whole30 without eggs. And now, the moment you’ve been waiting for … 30 Egg-free Whole30 Breakfasts that don’t suck. Enjoy!
Skillets, Bowls & Hashes
Egg-free 5-ingredient Shashuka Breakfast Bowl (from PaleOMG)
Other Delicious Things
3-Ingredient Bacon Fat Hash Browns (from Anya’s Eats)
Blueberry Apple Pistachio Sandwiches (from WholesomeYum)30 Egg-free Whole30 Breakfasts that don't suck (+ how to make life easier and more delicious) #whole30 Click To Tweet