Ingredients

  • 2 cups cauliflower rice (fresh or frozen)
  • 2 large eggs
  • 2 tbsp olive oil (or butter)
  • 1/4 cup shredded cheddar cheese (or cheese of your choice)
  • 1/2 avocado (sliced)
  • 2 tbsp green onions (chopped)
  • 1 tbsp salsa (optional for added flavour)
  • Salt and pepper (to taste)
  • Optional toppings: Chopped bacon, spinach, or hot sauce

Instructions

  1. Prepare the Cauliflower Rice:
    • In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the cauliflower rice and sauté for about 4-5 minutes until tender. Season with salt and pepper, then set aside.
  2. Cook the Eggs:
    • In a separate pan, heat the remaining olive oil. Crack the eggs into the pan and cook them to your preferred style (scrambled, sunny-side-up, or over-easy). Season lightly with salt and pepper.
  3. Assemble the Bowl:
    • In a serving bowl, layer the cooked cauliflower rice. Top with the eggs, shredded cheddar cheese, and sliced avocado.
    • Sprinkle the green onions over the top, and add a dollop of salsa if using.
  4. Serve:
    • Enjoy immediately while warm. Add any optional toppings like bacon, spinach, or a dash of hot sauce for extra flavour.

Cooking Details

  • Cooking Time: 10 minutes
  • Prepping Time: 5 minutes
  • Servings: 2

Nutritional Information (per serving)

  • Calories: 320
  • Protein: 13g
  • Fat: 25g
  • Carbohydrates: 10g
    • Fibber: 5g
    • Net Carbs: 5g

Notes

  • Variations: Feel free to add sautéed spinach or swap cheddar with feta cheese for a different flavour profile.
  • Cauliflower Rice: If using frozen, be sure to thaw and drain excess water to avoid sogginess.

This hearty breakfast bowl is packed with nutrients while being keto-friendly and easy to customize!