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.
- 1 cup cauliflower rice
- 2 slices bacon chopped
- 3/4 cup sweet potato peeled and diced
- 1/2 cup bella mushrooms sliced
- 1/2 cup grape tomatoes
- 1 cup spinach
- 1 egg
- 1 avocado sliced, optional
- 2 tablespoon green onion chopped, optional
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.
*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.
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