Breakfast Veggie and Egg Cauliflower Rice Bowls | Lemons and Basil
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Veggie and Egg Cauliflower Rice Bowls

These Veggie and Egg Cauliflower Rice Bowls are pretty much all my favorites things cooked and tossed together in one bowl. You've got flavor, texture, crunch and NUTRITION playing together like BFF's.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Servings: 3 -4
Calories: 262kcal
Author: Kaylee Pauley

Ingredients

  • 1 tbsp coconut oil
  • 1/2 medium sweet onion finely chopped
  • 1/2 large bell pepper finely chopped
  • 1/2 medium zucchini chopped
  • 12 small Brussels sprouts roughly chopped
  • 4-5 cups riced cauliflower
  • 1 tsp smoked paprika
  • 1/2 tsp turmeric
  • 1/2 tsp garlic salt
  • 1/4 tsp black pepper
  • 4 large eggs
  • 1/4 cup pumpkin seeds
  • 1 oz fresh shaved parmesan cheese
  • fresh herbs

Instructions

  • Add coconut oil to 10” skillet and cook on medium heat for 30 seconds or until oil melts. Add onions, stir to coat in oil, then cook 1-2 minutes. Add bell pepper, stir, and continue to cook 2-3 minutes.
  • Stir zucchini and Brussels sprouts into onion/pepper mixture, cover with lid and cook 2-3 minutes.
  • Add 4-5 cups riced cauliflower along with seasonings, stir to combine, cover with lid and cook 4-5 minutes.
  • Lower heat to low and create grooves for the eggs using the back of a large spoon. Crack eggs and add to each groove, cover with lid and cook about 2 minutes, or until eggs are cooked to preference. I tend to prefer a runny yoke, but did these with a soft yoke.
  • Remove from heat and garnish with pumpkin seeds, freshly grated parmesan cheese and fresh herbs.

Notes

Nutrition info based on serving 4, add additional eggs if desired.

Nutrition

Serving: 1g | Calories: 262kcal | Carbohydrates: 19g | Protein: 16g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Cholesterol: 190mg | Sodium: 350mg | Fiber: 7g | Sugar: 7g