20 Delicious AIP Breakfast Recipes Nutritious

Starting your day with a nutritious and delicious breakfast doesn’t have to be a challenge, especially when you’re following the Autoimmune Protocol (AIP). Whether you’re craving something sweet, savory, or somewhere in between, we’ve gathered 20 mouthwatering AIP breakfast recipes that are sure to delight your taste buds and fuel your morning. Dive into our roundup and discover your new favorite way to start the day!

Savory AIP Breakfast Hash with Sweet Potatoes

Alright, let’s dive into this Savory AIP Breakfast Hash with Sweet Potatoes—no fluff, just flavor. AIP-friendly, packed with nutrients, and ready to rock your morning.

Ingredients

• Sweet potatoes – 2 cups, diced
• Ground turkey – 1 lb
• Avocado oil – 2 tbsp
• Garlic powder – 1 tsp
• Sea salt – ½ tsp

Instructions

1. Heat avocado oil in a large skillet over medium heat (350°F).
2. Add diced sweet potatoes to the skillet. Cook for 10 minutes, stirring occasionally, until they start to soften.
3. Push sweet potatoes to one side of the skillet. Add ground turkey to the other side. Break it apart with a spatula and cook for 5 minutes.
4. Mix sweet potatoes and turkey together in the skillet. Sprinkle with garlic powder and sea salt. Cook for another 5 minutes, stirring occasionally, until everything is golden and crispy.
5. Tip: For extra crispiness, press the hash down with your spatula and let it cook undisturbed for 2 minutes.
6. Tip: If the skillet gets too dry, add a splash of water to prevent sticking.
7. Tip: Taste a small piece of sweet potato to ensure it’s tender before removing from heat.

Crave-worthy crispiness meets savory goodness in every bite. Serve it topped with avocado slices or a fried egg for a next-level breakfast.

Coconut Flour AIP Pancakes with Maple Syrup

Just when you thought pancakes couldn’t get any better, these Coconut Flour AIP Pancakes with Maple Syrup flip the script. Gluten-free, grain-free, and utterly delicious, they’re your new breakfast obsession.

Ingredients

• Coconut flour – ½ cup
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Coconut milk – ¾ cup
• Eggs – 3
• Coconut oil – 2 tbsp
• Maple syrup – for serving

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a bowl, whisk together coconut flour, baking soda, and salt.
3. Add coconut milk and eggs to the dry ingredients. Mix until smooth.
4. Let the batter sit for 5 minutes to thicken. Tip: This step is crucial for the right consistency.
5. Melt 1 tbsp coconut oil in the skillet.
6. Pour ¼ cup batter for each pancake. Cook for 2-3 minutes until edges firm up. Tip: Wait for bubbles to form before flipping.
7. Flip and cook for another 2 minutes until golden. Tip: Keep pancakes warm in a 200°F oven while cooking the rest.
8. Repeat with remaining batter, adding more oil as needed.
9. Serve hot with maple syrup.

Unbelievably fluffy with a subtle coconut sweetness, these pancakes are a game-changer. Top with fresh berries or a dollop of coconut yogurt for an extra twist.

AIP Banana and Plantain Porridge

Ditch the morning routine with this creamy, dreamy AIP Banana and Plantain Porridge. It’s quick, it’s comforting, and it’s packed with natural sweetness.

Ingredients

• Bananas – 2, ripe
• Plantains – 1, ripe
• Coconut milk – 1 cup
• Water – 1 cup
• Cinnamon – ½ tsp

Instructions

1. Peel and slice the bananas and plantains into small pieces.
2. In a medium pot, combine the bananas, plantains, coconut milk, and water.
3. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Tip: Stir occasionally to prevent sticking.
4. Simmer for 15 minutes, or until the fruits are soft and the mixture thickens. Tip: Mash the fruits slightly with a spoon for a smoother texture.
5. Stir in the cinnamon and cook for another 2 minutes. Tip: For extra flavor, toast the cinnamon in a dry pan before adding.
6. Remove from heat and let it sit for 5 minutes to thicken further.

A silky, sweet porridge with a hint of spice, this dish is a hug in a bowl. Serve it warm with a drizzle of coconut cream or a sprinkle of toasted coconut flakes for crunch.

Bacon and Kale AIP Breakfast Skillet

Revamp your morning with this hearty, nutrient-packed skillet that’s as easy to make as it is delicious. Ready in minutes, it’s the perfect start to any day.

Ingredients

• Bacon – 4 slices
• Kale – 2 cups, chopped
• Sweet potato – 1 medium, diced
• Coconut oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat a skillet over medium heat. Add bacon, cook until crispy, about 5 minutes per side. Remove, set aside.
2. In the same skillet, add diced sweet potato. Cook until tender, about 10 minutes, stirring occasionally.
3. Add coconut oil and chopped kale to the skillet. Cook until kale is wilted, about 3 minutes.
4. Crumble the cooked bacon back into the skillet. Stir to combine.
5. Season with salt, stir well, and cook for another 2 minutes to meld flavors.

Unleash a burst of flavors with every bite—crispy bacon, tender sweet potato, and vibrant kale. Serve it straight from the skillet for a rustic touch or top with a fried egg for extra protein.

AIP-Friendly Chia Seed Pudding with Berries

Overhaul your breakfast game with this AIP-friendly chia seed pudding—packed with berries for a sweet, nutritious kick. No dairy, no grains, just pure, gut-loving goodness.

Ingredients

• Chia seeds – ¼ cup
• Coconut milk – 1 cup
• Maple syrup – 1 tbsp
• Mixed berries – ½ cup

Instructions

1. In a medium bowl, combine chia seeds and coconut milk. Stir well to prevent clumping.
2. Add maple syrup to the mixture. Stir until fully incorporated.
3. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results. Tip: The pudding should thicken to a gel-like consistency.
4. Once set, give the pudding a good stir to break up any clumps.
5. Divide the pudding into two serving bowls. Top each with ¼ cup of mixed berries. Tip: Fresh berries add a juicy burst, but frozen work too—just thaw first.
6. Serve immediately, or store in the fridge for up to 2 days. Tip: For extra crunch, sprinkle with coconut flakes before serving.

Zesty and refreshing, this pudding boasts a creamy texture with pops of berry sweetness. Try layering it in a glass with extra coconut milk for a parfait effect.

Garlic Herb AIP Breakfast Sausages

Skip the store-bought stuff—these Garlic Herb AIP Breakfast Sausages are your new morning MVP. Mix, shape, and sizzle your way to a flavor-packed start.

Ingredients

• Ground pork – 1 lb
• Garlic powder – 1 tsp
• Dried sage – 1 tsp
• Salt – ½ tsp
• Coconut oil – 1 tbsp

Instructions

1. In a bowl, combine ground pork, garlic powder, dried sage, and salt. Tip: For even flavor, mix with your hands until just combined—overmixing makes sausages tough.
2. Divide the mixture into 8 equal parts. Roll each into a 3-inch log. Tip: Wet your hands slightly to prevent sticking.
3. Heat coconut oil in a skillet over medium heat (350°F). Tip: Test the oil with a small piece of meat—it should sizzle gently.
4. Add sausages to the skillet. Cook for 4 minutes per side, or until golden brown and internal temperature reaches 160°F.

Here’s the deal: these sausages are juicy inside with a crispy herb crust. Serve them with a side of sweet potato hash or crumble over a breakfast salad for a protein punch.

Roasted Vegetable AIP Breakfast Bowl

Elevate your morning with this Roasted Vegetable AIP Breakfast Bowl—packed with flavor, easy to make, and totally Instagram-worthy.

Ingredients

• Sweet potatoes – 2 cups, diced
• Brussels sprouts – 1 cup, halved
• Avocado oil – 2 tbsp
• Sea salt – ½ tsp

Instructions

1. Preheat your oven to 400°F. Tip: A hot oven ensures crispy edges on your veggies.
2. Toss sweet potatoes and Brussels sprouts with avocado oil and sea salt in a large bowl. Tip: Use your hands for even coating—no oil left behind!
3. Spread the veggies on a baking sheet in a single layer. Tip: Crowding the pan steams the veggies—give them space to roast.
4. Roast for 25 minutes, flipping halfway, until golden and fork-tender.

You’ll love the caramelized sweetness of the potatoes against the earthy crunch of Brussels sprouts. Serve it hot with a drizzle of tahini for a creamy contrast or top with a fried egg for extra protein.

AIP Pumpkin Spice Muffins

Every fall needs a hero, and these AIP Pumpkin Spice Muffins are it. Grab your ingredients, and let’s bake up a storm—no gluten, no grains, no guilt.

Ingredients

• Pumpkin puree – 1 cup
• Coconut flour – ½ cup
• Baking soda – 1 tsp
• Pumpkin spice – 1 tbsp
• Maple syrup – ¼ cup
• Coconut oil – 2 tbsp
• Eggs – 3

Instructions

1. Preheat your oven to 350°F and line a muffin tin with parchment liners.
2. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, and melted coconut oil until smooth.
3. Tip: Ensure your coconut oil is cooled to avoid cooking the eggs.
4. Sift in the coconut flour, baking soda, and pumpkin spice. Stir until just combined.
5. Tip: Don’t overmix to keep the muffins light and fluffy.
6. Divide the batter evenly among the muffin cups, filling each about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
8. Tip: Rotate the pan halfway through for even baking.
9. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.

Kickstart your morning with these moist, spiced delights. Perfect with a dollop of coconut yogurt or as is—they’re that good.

Collard Green AIP Breakfast Wraps

Skip the snooze button—these wraps are your wake-up call. Packed with flavor and ready in minutes, they’re the ultimate AIP-friendly breakfast hack.

Ingredients

• Collard greens – 4 large leaves
• Avocado – 1, sliced
• Ground turkey – 1 lb
• Garlic powder – 1 tsp
• Sea salt – ½ tsp
• Coconut oil – 1 tbsp

Instructions

1. Heat coconut oil in a skillet over medium heat (350°F).
2. Add ground turkey, breaking it apart with a spatula. Cook for 5 minutes until no pink remains.
3. Sprinkle garlic powder and sea salt over the turkey. Stir well and cook for another 2 minutes. Tip: For extra flavor, let the turkey brown slightly.
4. While the turkey cooks, blanch collard greens in boiling water for 30 seconds. Immediately transfer to ice water. Tip: This keeps them bright green and pliable.
5. Pat collard greens dry. Lay them flat and divide the turkey and avocado slices among them.
6. Fold the sides of each collard green over the filling, then roll tightly from the bottom. Tip: Secure with toothpicks if needed.

These wraps are crisp, fresh, and satisfyingly savory. Try them with a drizzle of olive oil or a squeeze of lemon for an extra zing.

Coconut Milk AIP Smoothie with Mango

Viral-worthy and velvety, this smoothie blends tropical vibes with AIP-friendly goodness. Grab your blender—it’s mango o’clock.

Ingredients

• Coconut milk – 1 cup
• Mango – 1 cup, frozen
• Water – ½ cup

Instructions

1. Pour 1 cup of coconut milk into the blender.
2. Add 1 cup of frozen mango to the blender. Tip: Freeze ripe mango chunks overnight for peak sweetness.
3. Measure and add ½ cup of water to adjust consistency.
4. Secure the blender lid and blend on high for 45 seconds, or until completely smooth. Tip: Pause to scrape down the sides if needed.
5. Check the texture. For a thicker smoothie, blend in 5-second increments. Tip: Add ice cubes for extra frostiness.
6. Pour into a glass and serve immediately.

A creamy dream with a tropical twist, this smoothie’s texture is luxuriously smooth. Serve it in a hollowed-out coconut for an Instagram-worthy presentation.

AIP Zucchini and Carrot Fritters

Craving a crispy, veggie-packed snack? These AIP Zucchini and Carrot Fritters are your golden ticket to guilt-free munching. No fluff, just crunch.

Ingredients

• Zucchini – 1 cup, grated
• Carrot – 1 cup, grated
• Coconut flour – ¼ cup
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Coconut oil – 2 tbsp

Instructions

1. Squeeze excess moisture from grated zucchini and carrot using a clean towel.
2. In a bowl, mix zucchini, carrot, coconut flour, garlic powder, and salt until well combined.
3. Heat coconut oil in a skillet over medium heat (350°F).
4. Form the mixture into small patties and place them in the skillet.
5. Cook for 3-4 minutes on each side or until golden brown and crispy.
6. Transfer to a paper towel-lined plate to drain any excess oil.

Golden and crispy on the outside, tender on the inside, these fritters are a dream. Serve them with a side of avocado mash for an extra creamy contrast.

Beet and Apple AIP Breakfast Salad

Jumpstart your morning with this vibrant Beet and Apple AIP Breakfast Salad—crisp, refreshing, and packed with energy-boosting goodness.

Ingredients

• Beets – 2 cups, shredded
• Apple – 1 cup, thinly sliced
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 400°F.
2. Toss shredded beets with 1 tbsp olive oil and spread on a baking sheet. Roast for 20 minutes until slightly crispy. Tip: Keep an eye on them to prevent burning.
3. While beets roast, mix apple slices with lemon juice to prevent browning.
4. Combine roasted beets and apples in a bowl. Drizzle with remaining olive oil and sprinkle salt. Tip: For extra flavor, let the salad sit for 5 minutes before serving.
5. Gently toss everything together. Tip: Use your hands to mix for a more even distribution of flavors.

With its crunchy texture and sweet-tangy flavor, this salad pairs perfectly with a dollop of coconut yogurt or as a standalone power breakfast.

AIP Cassava Flour Crepes with Avocado

Whip up these AIP-friendly crepes in minutes—perfect for a quick, gut-healing breakfast or a fancy brunch showstopper.

Ingredients

• Cassava flour – 1 cup
• Water – 1 ½ cups
• Avocado – 1, sliced
• Coconut oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Heat a non-stick skillet over medium heat (350°F) for 2 minutes.
2. Whisk cassava flour, water, and salt in a bowl until smooth. Let sit for 5 minutes to thicken.
3. Add 1 tsp coconut oil to the skillet, swirling to coat.
4. Pour ¼ cup batter into the skillet, tilting to spread thinly. Cook for 2 minutes until edges lift.
5. Flip the crepe carefully. Cook for another 1 minute until golden.
6. Repeat with remaining batter, adding oil as needed.
7. Fill each crepe with avocado slices before folding.

Outrageously soft with a slight chew, these crepes are a blank canvas for your favorite AIP toppings. Try drizzling with olive oil or layering with smoked salmon for extra flair.

Turmeric-Spiced AIP Scrambled Eggs

Never settle for bland breakfasts when you can whip up these golden, gut-friendly Turmeric-Spiced AIP Scrambled Eggs in minutes. Heat, whisk, sizzle—boom, morning glory.

Ingredients

• Eggs – 4
• Turmeric powder – ½ tsp
• Coconut oil – 1 tbsp
• Salt – ¼ tsp

Instructions

1. Crack 4 eggs into a bowl. Whisk until yolks and whites are fully blended.
2. Add ½ tsp turmeric powder and ¼ tsp salt to the eggs. Whisk again to combine.
3. Heat 1 tbsp coconut oil in a non-stick skillet over medium heat (350°F) until shimmering.
4. Pour the egg mixture into the skillet. Let sit for 10 seconds without stirring.
5. Gently push the eggs from the edges to the center with a spatula, letting the uncooked parts flow to the edges. Repeat until eggs are softly set but still slightly runny, about 2 minutes.
6. Remove from heat immediately—eggs will continue to cook from residual heat.

Fluffy with a vibrant golden hue, these eggs pack a warming spice kick. Serve over roasted sweet potatoes or with a side of avocado for a colorful, nutrient-dense plate.

AIP-Friendly Plantain and Egg Muffins

Viral on every health food page, these muffins smash breakfast boredom. Packed with protein and AIP-approved, they’re your grab-and-go dream.

Ingredients

• Ripe plantains – 2
• Eggs – 6
• Coconut oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat oven to 350°F. Grease a muffin tin with coconut oil.
2. Peel plantains and slice into ½-inch rounds. Tip: Slightly green plantains add a firmer texture.
3. Arrange plantain slices at the bottom of each muffin cup.
4. Crack an egg over the plantains in each cup. Tip: For fluffier eggs, whisk before pouring.
5. Sprinkle salt evenly over each egg.
6. Bake for 15 minutes or until eggs are set. Tip: Jiggle the tin to check doneness—no runny centers!

Bite into a muffin for a creamy yolk and sweet plantain base. Serve with avocado slices or a drizzle of hot sauce for an extra kick.

Herbed AIP Breakfast Meatballs

You won’t believe how these Herbed AIP Breakfast Meatballs transform your morning routine. Mix, bake, and devour—each bite packs a flavor punch that’ll keep you fueled.

Ingredients

• Ground turkey – 1 lb
• Fresh rosemary – 1 tbsp, minced
• Fresh thyme – 1 tbsp, minced
• Garlic powder – 1 tsp
• Sea salt – ½ tsp
• Coconut oil – 1 tbsp

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, rosemary, thyme, garlic powder, and sea salt. Mix until just combined—overmixing can make the meatballs tough.
3. Form the mixture into 12 even-sized meatballs. Pro tip: Wet your hands slightly to prevent sticking.
4. Heat the coconut oil in a large skillet over medium heat. Add the meatballs, cooking for 2 minutes per side until lightly browned.
5. Transfer the meatballs to the prepared baking sheet. Bake for 15 minutes, or until the internal temperature reaches 165°F.
6. Let the meatballs rest for 5 minutes before serving. This allows the juices to redistribute, ensuring they’re moist and flavorful.

Golden and juicy, these meatballs are a game-changer. Serve them with a side of avocado or over a bed of greens for a complete meal.

Cinnamon Apple AIP Breakfast Bake

Absolutely no morning is complete without this cozy, spice-filled bake that’ll have your kitchen smelling like a fall dream.

Ingredients

• Apples – 2 cups, sliced
• Cinnamon – 1 tbsp
• Coconut flour – 1 cup
• Coconut oil – ¼ cup
• Eggs – 2
• Baking soda – ½ tsp

Instructions

1. Preheat your oven to 350°F and grease a baking dish with coconut oil.
2. In a bowl, mix coconut flour and baking soda. Tip: Sift the flour to avoid lumps.
3. Add eggs and melted coconut oil to the dry ingredients. Stir until smooth.
4. Fold in sliced apples and cinnamon. Tip: Toss apples in cinnamon first for even coating.
5. Pour the mixture into the greased dish, spreading it evenly.
6. Bake for 25 minutes or until the top is golden and a toothpick comes out clean. Tip: Check at 20 minutes to prevent over-baking.

Zesty with cinnamon and tender apples, this bake is a texture dream—crispy edges with a soft middle. Serve warm with a drizzle of honey or alongside your morning coffee for the ultimate start to the day.

AIP Cauliflower Rice Breakfast Bowl

Hungry for a breakfast that’s both nourishing and Instagram-worthy? This AIP Cauliflower Rice Breakfast Bowl is your go-to. Packed with flavor and ready in minutes, it’s the perfect start to any day.

Ingredients

• Cauliflower rice – 2 cups
• Coconut oil – 1 tbsp
• Turmeric – ½ tsp
• Sea salt – ¼ tsp
• Avocado – ½, sliced
• Bacon – 2 strips, cooked and crumbled

Instructions

1. Heat coconut oil in a skillet over medium heat until shimmering, about 1 minute.
2. Add cauliflower rice to the skillet, spreading it evenly. Cook for 5 minutes, stirring occasionally, until slightly golden.
3. Sprinkle turmeric and sea salt over the cauliflower rice. Stir well to combine and cook for another 2 minutes. Tip: Turmeric not only adds color but also anti-inflammatory benefits.
4. Transfer the cauliflower rice to a bowl. Top with sliced avocado and crumbled bacon. Tip: For extra crunch, toast the cauliflower rice for an additional minute before serving.
5. Serve immediately. Tip: Drizzle with olive oil for added richness.

Delight in the creamy avocado against the crispy bacon and fluffy cauliflower rice. For a twist, top with a fried egg or sprinkle with fresh herbs.

Prosciutto-Wrapped AIP Asparagus Spears

Bite into these prosciutto-wrapped AIP asparagus spears for a snack that’s bold in flavor and easy to make. Perfect for when you need a quick, healthy bite that doesn’t skimp on taste.

Ingredients

• Asparagus spears – 12
• Prosciutto – 6 slices
• Olive oil – 1 tbsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Wash the asparagus spears and trim off the woody ends. Pat them dry thoroughly to ensure the prosciutto sticks.
3. Divide the asparagus into 6 bundles, each with 2 spears.
4. Wrap each bundle with a slice of prosciutto, starting at the bottom and spiraling up to the top.
5. Place the wrapped bundles on the prepared baking sheet. Drizzle with olive oil and sprinkle with salt.
6. Bake for 12-15 minutes, until the prosciutto is crispy and the asparagus is tender.
7. Let them cool for 2 minutes before serving to avoid burning your mouth.

Yield crispy prosciutto with tender asparagus inside, a contrast that’s irresistible. Try serving these spears with a drizzle of balsamic glaze for an extra flavor kick.

AIP Coconut Yogurt with Fresh Berries

Zesty and refreshing, this AIP Coconut Yogurt with Fresh Berries is your go-to summer snack. Whip it up in minutes and dive into creamy, tangy goodness.

Ingredients

• Coconut milk – 2 cups
• Probiotic capsules – 2
• Mixed berries – 1 cup

Instructions

1. Pour coconut milk into a clean glass jar.
2. Open probiotic capsules and sprinkle contents into the jar.
3. Stir well with a non-metal spoon to combine.
4. Cover the jar with a cheesecloth and secure with a rubber band.
5. Let ferment at room temperature (70°F) for 24 hours.
6. Check the yogurt after 24 hours; it should be thick and tangy.
7. Refrigerate for at least 2 hours to chill and thicken further.
8. Serve chilled yogurt topped with fresh berries.

Tip: Use full-fat coconut milk for the creamiest texture. Tip: Ensure all utensils are clean to avoid bad bacteria. Tip: Fermentation time may vary based on room temperature.

Heavenly creamy with a slight tang, this yogurt pairs perfectly with the sweetness of berries. Try layering it with granola for a crunchy twist or drizzle with honey for extra sweetness.

Summary

Ready to revolutionize your mornings? Our roundup of 20 Delicious AIP Breakfast Recipes offers a treasure trove of nutritious, tasty options to kickstart your day. Whether you’re a seasoned AIP follower or just exploring, these recipes promise to delight. Don’t forget to try them out, share your favorites in the comments, and spread the love by pinning this article on Pinterest. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.