Start your day with this hearty rice cauliflower breakfast bowl. It will give you the energy to power you through your morning.
A savory start…
I was becoming increasingly bored with eggs for breakfast but I like to start the day with savory rather than sweet, and I found it hard for me to stay Whole30 compliant without incorporating eggs in some way. I found inspiration in the memory of a delicious rice bowl my sister made for breakfast filled with sausage, hot peppers and eggs. She added all kinds of fun stuff that increased the umami, like soy sauce and fish sauce. I wasn’t feeling that adventurous and I needed something quick so I opted for nutritional yeast to add the savory note that I was craving.
Healthy additions…
I looked to increase the nutritional value by including broccoli, tomatoes, and spinach. Had I found some mushrooms in the fridge, they would have made it in, too, but alas, none to be found. Compliant bacon would also be an incredible addition. All-in-all, this power-packed breakfast took 15 minutes to make from start to finish, is microwavable, and is easy to increase in volume for leftovers.
Simple formula…
Experiment with this fun breakfast but try to stick to a formula of some sort of onion base (shallots, leeks, onions), veggies, leafy greens (swiss chard, kale) , savory flavors (nutritional yeast, bacon, sausage), spicy notes (spicy peppers, hot sauce), eggs, and riced base (cauliflower rice, potatoes).
Riced Cauliflower Breakfast BowlRiced Cauliflower Breakfast Bowl
Print RecipeIngredients
- 1 shallot (sub onion, leeks, white parts of scallions)
- Handful of broccoli florets, cut small
- 1/2 serrano pepper, sliced with some seeds removed
- handful of small tomatoes, sliced into quarters or halves (sub sweet bell peppers, sun-dried tomatoes)
- 1 cup spinach, shredded (sub kale, swiss chard)
- 1/2 bag of riced cauliflower (about 6 oz) (sub white or sweet potatoes, shredded cabbage)
- 1/4 cup nutritional yeast
- 2 eggs, scrambled and salted
Instructions
Heat skillet over medium heat and coat with tsp of ghee.
Prepare vegetables.
Whisk eggs in a medium sized bowl.
Once skillet is hot enough for ghee to melt, but before sizzling, add shallots and stir. Keep an eye on shallots and stir often to prevent from burning. Sauté for about 4 minutes until shallots are golden brown.
Add broccoli and serrano pepper. Sauté for 2 minutes.
Add tomatoes and riced cauliflower. Cook for additional 5 minutes.
Add spinach, stirring to incorporate.
Add nutritional yeast, stirring to incorporate.
Push ingredients to one side and add eggs, whisking in pan until loosely set. Stir into the rest of the ingredients.
Serve warm.
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