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These Whole30-Approved Breakfast Tacos Will Blow Your Mind (Plus Two More Recipes To Start Your Day Right)

Liz Moody
January 26, 2017
Liz Moody
Contributing Food Editor
By Liz Moody
Contributing Food Editor
Liz Moody is a food editor, recipe developer and green smoothie enthusiast. She received her creative writing and psychology degree from The University of California, Berkeley. Moody is the author of two cookbooks: Healthier Together and Glow Pops and the host of the Healthier Together podcast.
January 26, 2017

Is it just us, or is everyone doing the Whole30 these days? The monthlong diet asks you to give up things like sugar, grains, alcohol, legumes, and dairy, with the promise of losing weight, feeling more energy, and jump-starting a healing journey for a number of lifestyle-related diseases. That's all great, but let's get into the nitty-gritty—what do you eat for breakfast? It's the chief complaint we hear from Whole30 dieters, which makes sense—with staples like oatmeal, avocado toast, and yogurt off the menu, it can be hard to know what to go for.

We've got you covered. These three delicious recipes, excerpted from Melissa Hartwig's The Whole30 Cookbook, will help you start your day with a burst of Whole30-compliant flavor. We're partial to the breakfast tacos (because #tacotuesday should be celebrated every day of the week), but all of these taste amazing and will help give you sustainable energy, whether you're doing the Whole30 or not.

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Scrambled Egg Breakfast Tacos With Quick Cider-Chipotle Breakfast Sausage

Spicy, smoky sausage and creamy scrambled eggs are tucked into tender butterhead lettuce leaves and topped with pico de gallo or hot sauce—and avocado and cilantro, if you like. They may be "breakfast" tacos, but they taste just as good at dinner.

Serves 4


For the sausage

  • ¼ cup apple cider
  • 1 teaspoon kosher salt
  • 1 teaspoon ground chipotle chili pepper
  • 1 teaspoon dried sage, crushed, or 1 tablespoon finely chopped fresh sage
  • ½ teaspoon dried thyme, crushed
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 pound ground pork (ideally, pastured)
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For the eggs

  • 1 tablespoon ghee
  • 8 large eggs
  • Kosher salt and black pepper
  • 12 butterhead lettuce leaves Whole30-compliant pico de gallo or hot sauce
  • Chopped avocado (optional)
  • Fresh cilantro leaves (optional)


  1. MAKE THE SAUSAGE: In a large bowl, combine the apple cider, salt, chipotle, sage, thyme, black pepper, garlic powder, and onion powder. Add the ground pork and use your hands to thoroughly mix in the seasonings.
  2. In a large skillet, cook the sausage over medium-high heat until browned, using a wooden spoon to break up the meat into small pieces as it cooks. Use a slotted spoon to transfer the sausage to a bowl. Pour off any fat remaining in the skillet and wipe out the skillet.
  3. MAKE THE EGGS: Set the skillet in which you cooked the sausage over medium heat and add the butter. In a medium bowl, whisk the eggs just until the yolks are broken. Pour the eggs into the skillet. Cook, stirring often, until they reach the desired doneness. Season with salt and black pepper.
  4. Divide the sausage and eggs among the lettuce leaves. Top with pico de gallo and, if desired, avocado and cilantro.
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Sausage Mushroom Frittata

Smoked paprika (also called pimentón de la Vera in its native Spain) is an almost magical ingredient. Made from peppers that are slowly dried over a fire of burning oak, it comes in both sweet and hot varieties. (If the label doesn't specify that it's hot or "picante," it's made with sweet peppers.) Just a little bit infuses foods with smoky, woodsy, complex flavor. Here, it adds great taste to homemade Italian sausage.

Serves 4


  • 8 large eggs
  • ¾ teaspoon salt
  • ⅛ teaspoon black pepper
  • 8 ounces ground pork
  • 1 teaspoon Italian seasoning, crushed
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon fennel seeds
  • ⅛ teaspoon red pepper flakes
  • 2 tablespoons extra-virgin olive oil
  • 2 cups sliced white or cremini mushrooms
  • 2 cloves garlic, minced
  • 3 cups roughly chopped arugula
  • 1 cup chopped tomato
  • ¼ cup sliced scallions
  • Whole30-compliant hot sauce (optional)
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  1. Preheat the broiler. In a medium bowl, beat the eggs with ½ teaspoon of the salt and the black pepper; set aside.
  2. In a medium bowl, combine the pork, Italian sea­soning, paprika, fennel seeds, red pepper flakes, and remaining ¼ teaspoon salt; mix well.
  3. Heat the olive oil in a large oven-safe skillet over medium heat. Add the pork mixture and cook, stir­ring frequently, until the meat is browned. Add the mushrooms and garlic. Cook, stirring, until the mushrooms are tender, 3 to 4 minutes. Stir in the arugula and cook until wilted, about 1 min­ute. Pour the egg mixture into the skillet. As the mixture sets, run a spatula around the edge of the skillet, lifting the egg mixture so the uncooked egg flows underneath. Cook until almost set, 2 to 3 minutes more.
  4. Place the skillet under the broiler, 4 to 6 inches from the heat, and broil for 1 to 2 minutes, until the top is set.
  5. To serve, top the frittata with the tomato and scallions. Cut into quarters and serve hot, directly from the skillet. Pass hot sauce alongside, if desired.

Sauteed Green Beans and Mushrooms with Fried Eggs

With three eggs per serving and a whole mess of veggies and greens, this tasty breakfast will keep you going strong until lunchtime. A quick lemon-shallot vinaigrette is drizzled over everything to give the dish great flavor.

Serves 2


  • 6 tablespoons extra-virgin olive oil
  • 2 cups sliced fresh mushrooms
  • 12 ounces fresh green beans, trimmed and cut into 2-inch pieces
  • 1 sprig fresh thyme
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 4 cups arugula (2 to 3 ounces)
  • 6 large eggs
  • ½ teaspoon grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped shallot
  • Black pepper
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  1. Heat 2 tablespoons of the olive oil in a large nonstick skillet over high heat. Add the mushrooms and cook, stirring occasionally, until just beginning to brown, about 3 minutes. Reduce the heat to medium and stir in the green beans, thyme, garlic, and ½ teaspoon of the salt. Cook, stirring frequently, for 2 minutes. Cover and cook, stirring once or twice, until the beans are crisp-tender, about 5 minutes. Remove and discard the thyme.
  2. Spread the arugula on a large platter or in a large shallow bowl. Top with the hot vegetables. Let stand until the arugula wilts, about 5 minutes.
  3. Meanwhile, wipe out the skillet. Heat 2 tablespoons of the oil in the skillet over medium-high heat. Fry the eggs in the hot oil until the whites are set and the yolks are cooked to your desired doneness, flipping the eggs if desired.
  4. In a small bowl, whisk together the lemon zest and juice, the remaining 2 tablespoons oil, and the shallot.
  5. Toss together the wilted arugula and vegetables. Drizzle with the dressing and top with the fried eggs. Sprinkle with the remaining ½ teaspoon salt and black pepper to taste.

Text excerpted from THE WHOLE30 COOKBOOK © 2016 by Melissa Hartwig. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Liz Moody author page.
Liz Moody
Contributing Food Editor

Liz Moody is an author, blogger and recipe developer living in Brooklyn, New York. She graduated with a creative writing and psychology degree from The University of California, Berkeley. Moody has written two cookbooks: Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships and Glow Pops: Super-Easy Superfood Recipes to Help You Look and Feel Your Best. She also hosts the Healthier Together Podcast, where she chats with notable chefs, nutritionists, and best-selling authors about their paths to success. Her work has been featured in Vogue, Glamour, Food & Wine & Women’s Health.