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How to Make Mexican-Inspired Breakfast Bowl
Zesty with a hint of spice, this Mexican-Inspired Breakfast Bowl is a delight for the tastebuds. With fresh veggies and cauliflower rice, it’s a low carb way to start your day.
15 min prep time
15 min cook time
4servings
1/4 recipe (about 245g)
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Step-By-Step Instructions:
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In a skillet, heat oil over medium heat.
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Add diced onions and cook until softened.
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Stir in cauliflower rice and cook for 3–5 minutes until it begins to soften.
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Add diced bell peppers, black beans, ground cumin, and chili powder to the skillet. Cook for an additional 3–5 minutes. Season the mixture with salt and pepper.
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Push the mixture to the side of the skillet, creating wells for the eggs.
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Crack one egg into each well and cook until the whites are set but the yolks are still runny. If desired, cover the skillet to help the eggs cook more evenly.
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Once the eggs are cooked to your liking, remove the skillet from heat.
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Divide the egg, cauliflower rice and veggie mixture into four bowls.
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Top each bowl with salsa and fresh cilantro, if using. Serve with lime wedges on the side.
Nutrition facts
4 Servings
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Serving Size
1/4 recipe (about 245g)
- Amount per serving Calories 210
- % Daily value*
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Total Fat
12g
15%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 185mg 62%
- Sodium 380mg 17%
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Total Carbohydrate
17g
6%
- Dietary Fiber 4g 14%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 10g
- Potassium 335mg 7%
Ingredients
canola oil
2 tbsp
yellow onion (diced)
1/2 cup
frozen cauliflower rice (cauliflower rice)
1 1/2 cup
bell peppers (diced)
1/2 cup
black beans (drained and rinsed)
2/3 cup
ground cumin
1/2 tsp
chili powder
1/2 tsp
black pepper
1/2 tsp
Kosher Salt
1/8 tsp
eggs
4 large
salsa
1/2 cup
fresh cilantro
1/2 cup
lime (cut into wedges, for serving)
1 whole
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