A sweet & savory brunch feels like the ultimate treat on a weekend, but sweet, savory AND paleo? We pulled together our favorite sweet & savory paleo brunch items below offering a delightful balance of yummy flavors.
Originally, our contributor, Nikki, found these delicious muffins on Paleo OMG. They were a huge hit at our latest blogger brunch, and have quickly become a weekly staple in our home. Not only were they super easy to make, but they feel like a treat and they’re super healthy. The below recipe makes about 14-18 muffins.
- 3 cups Bob’s Red Mill Paleo Mix
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
- ⅔ cup melted coconut oil
- ⅔ cup maple syrup
- ⅓ cup almond milk
- 3 eggs
- 1 teaspoon vanilla extract
- pinch of cinnamon
- 2 mashed bananas
- ⅓ cup chopped walnuts
- ⅓ cup mini chocolate chips
- Preheat oven to 350 degrees F.
- Place all ingredients in a bowl and mix with a spatula until well combine.
- Line a muffin tin pan with silicone muffin liners and use an ice cream scoop to scoop the mixture into each silicone muffin liner (just FYI – this batter made 14, almost 15 muffins, so after my 12 finished cooking, I cooked the last 3). Place in oven and bake for 20-25 minutes, or until slightly browned on top.
- Remove from muffin tin and place on a cooling rack. Once muffins are slightly cooled, run a knife around the edge of the silicone liner to ensure the muffin comes out clean.
The original recipe was discovered on Trina’s Paleo Newbie blog and is actually a recipe for a frittata. I was a little worried about the eggs rising perfectly and wanted guests to be able to add shredded cheese if they desired, so I simply scrambled the eggs. The below recipe serves 6.
- 8 ozs of bacon, cooked and chopped
- 1 red bell pepper, diced small
- 1 medium zucchini, grated (peel on if desired)
- 1/2 medium onion, diced small
- 6 eggs, whisked
- 1/3 cup full-fat coconut milk
- 1 tbs of Italian Seasoning, dried
- 2 tbs sunflower oil (or another oil)
- Salt & pepper to taste
- Cook bacon and set aside
- Preheat oven to 375-degrees F
- Dice onion and bell pepper
- Grate zucchini and blot with paper towel to remove excess moisture
- In a medium bowl, whisk eggs, coconut milk, and seasonings together
- In a 10-inch skillet on medium heat, sauté onions in 2 tablespoons of sunflower oil (or any other oil) for about 4 minutes, and add the red peppers and sauté for one more minute
- Add cooked bacon to skillet
- Add shredded zucchini to mixing bowl with the eggs, stir, and pour into skillet
- Scramble eggs and veggies until cooked through
Not only do we love this recipe, but we love the blog where we found it – Vodka & Biscuits. These potatoes tied the meal together as not only were they paleo, but they were sweet and savory, too! The recipe serves two so for our brunch of six people, I tripled the recipe.
- 3 medium golden potatoes – skin on
- 1 tablespoon olive oil, plus more if needed
- 2 pieces of bacon
- 1-2 garlic cloves, minced
- 1 tablespoon pure maple syrup
- parsley for garnish
- Before you do anything, freeze your bacon slices that way when you’re ready to prep, it’ll be so much easier to chop!
- Wash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water.
- In the meantime, heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly.
- Once the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper, and Old Bay as needed.
- Cook for 10 minutes, stirring the potatoes often, until brown. If needed, add a tablespoon more of oil.
- Chop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5-6 minutes to crisp.
- Once the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed.
- Let the garlic cook until fragrant, about one minute.
- Just before serving, drizzle over the maple syrup and toss. Let that cook another minute, giving the potatoes a caramelized effect.
Affectionately known to her friends as Millennial Martha for her love of DIY and decorating, Jen can’t help but pour her heart + soul into everything she touches. She’s loved to entertain since acquiring a table and chairs, and giving gifts is one of her favorite hobbies. Jen is the creator of Girl Meets Party. Her dream is to share her passions with the world in hopes to inspire others by making the seemingly unattainable attainable.