Cauliflower Breakfast Bowl

A delicious Whole30-compliant Cauliflower Breakfast Bowl that uses cauliflower rice as a base and is topped with sweet potato, tomatoes and a fried egg. 

Cauliflower for breakfast? Stick with me here. If you're doing Whole30 and/or are simply searching for a low carb yet filling breakfast, this cauliflower breakfast is just that.

It kind of sort of reminds me of my sweet potato breakfast bowl, but with cauliflower instead. Both delicious options if you ask me!

I find that I tend to have more energy throughout the day when I start the day off with fruit/vegetables, which is another reason why I love this breakfast bowl.

Ingredients:

This is simply to provide further clarification on a few of the ingredients. The full ingredient list is provided below in the recipe card.

Cauliflower rice - I've found that buying pre-made cauliflower rice is way easier and less messy than making my own. You can find cauliflower rice either in the frozen food aisle with the vegetables, or in the produce section with the pre-cut and packaged vegetables.

Sweet potato - Use a small/medium sweet potato so that the skillet doesn't over-crowd. You can substitute regular potatoes if you prefer.

Bacon - The bacon really gives this recipe a ton of flavor, but if you're looking for a substitution, you could use chicken sausage or even make my tempeh bacon to keep this vegetarian. Note: tempeh is NOT Whole30 approved, FYI!

Step-by-step instructions

Step 1: Cook the bacon. Start by chopping the bacon into bite-size pieces, then add it to a skillet. Cook it, then use a slotted spoon to remove it, but reserve the bacon grease.

Step 2: Add the veggies. To that same skillet, add the sweet potato and mushrooms and sauté for 3-4 minutes, then add the tomatoes and spinach and sauté for an additional minute. At this point, you should also add the bacon back into the skillet.

Step 3: Cook the egg. Use a wooden spoon to push the veggies aside and create a hole in the center. Crack the egg into the center, place a lid on your skillet and cook the egg for 1-2 minutes until it's cooked to your liking. At this time, you should also cook the cauliflower rice according to the package instructions.

Step 4: Assemble. Add the cauliflower rice to a bowl, then top it with the vegetable medley and fried egg. Top it with sliced avocado, sliced green onions, black pepper, and maybe even hot sauce and dig in!

Tips and tricks

-This might be a personal preference, but I love thick-cut bacon. My favorite brand at the moment is Niman Ranch, and while not all of their bacon is Whole30, they do have a sugar-free bacon that's normally available at Whole Foods.

-This cauliflower breakfast bowl is perfect for meal prepping. Simply batch cook everything except the eggs, and store in a sealed container in the refrigerator. Then, when you're ready to eat, fry 1-2 eggs and eat everything else up in the microwave.

Oh, and if you're looking for more meal prep ideas, you must check out my vegan meal prep bowls.

Add-ins

If you want to take this bowl to the next level, or simply use up vegetables in your refrigerator, you could add or substitute:

• zucchini
• kale
• brussels sprouts
• bell peppers

Can I omit the bacon?

Yep! As noted above, the bacon gives this recipe a lot of flavor, but if you want to keep this vegetarian, you can substitute tempeh bacon, or simply use two minced garlic cloves instead.

More Whole30 breakfast recipes

• Whole30 Breakfast Casserole
• Easy Kale Smoothie
• Zucchini Noodle Breakfast Bowl

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

Cauliflower Breakfast Bowl

Easy Cauliflower Breakfast Bowl that's ready in 15 minutes! The base is cauliflower rice, then it's topped with vegetables and a fried egg for a hearty, healthy breakfast recipe. Plus, it's whole30, paleo and gluten free.

5 from 4 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 1

Author: Erin

Ingredients

• 1 cup cauliflower rice
• 2 slices bacon chopped
• ¾ cup sweet potato peeled and diced
• ½ cup bella mushrooms sliced
• ½ cup grape tomatoes
• 1 cup spinach
• 1 egg
• 1 avocado sliced, optional
• 2 tablespoon green onion chopped, optional

US Customary - Metric

Instructions

• Add bacon to a large non-stick skillet and cook for 2-4 minutes over medium heat until it's cooked to your liking; remove with a slotted spoon and reserve the bacon grease.
• Add the sweet potato and mushrooms to that same skillet and sauté for 3-4 minutes until the mushrooms are soft -- you may have to add a little bit of oil to the skillet. Then, add the tomatoes and spinach and sauté for 1 minute so that the spinach wilts, then add the bacon back into the skillet.
• Use a wooden spoon to push the vegetables aside and create a hole in the center of the skillet. Crack an egg in the center, place a lid on the skillet and cook the egg for 1-3 minutes or until the yolk is how you like it (cook less time for a runny yolk, and more time for a hard yolk). While the egg is cooking, cook the cauliflower rice according to package instructions.
• Assemble: pour rice into a bowl, then top it with the vegetable medley and egg. Then, add optional toppings such as avocado, green onion, black pepper, and maybe even some hot sauce.

Notes

*Calories are an estimation 

*If you want to substitute the bacon, you could use chicken sausage instead. To keep this vegetarian, substitute 2 minced garlic cloves. 

Nutrition

Calories: 460kcal | Carbohydrates: 52g | Protein: 17g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 166mg | Sodium: 214mg | Potassium: 2355mg | Fiber: 22g | Sugar: 12g | Vitamin A: 18236IU | Vitamin C: 121mg | Calcium: 144mg | Iron: 4mg

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UPDATE NOTE: This post was originally published in June 2019. It was updated with new text and photos in January 2021.