Introduction

Loaded Breakfast Taco Bowls are a vibrant and satisfying way to start your day, combining savory ground beef, fluffy eggs, and fresh vegetables over flavorful cauliflower rice. This dish offers a healthy twist on classic breakfast tacos with a burst of zesty lime and fresh salsa.

A white bowl filled with six distinct layers of food arranged side by side: bright yellow scrambled eggs on the top left, crumbled cooked ground beef on the top right, finely chopped fresh red tomatoes at the bottom left, small white cauliflower pieces mixed with green bell peppers next to the tomatoes, chunky mixed red and green salsa in the center, and three thick slices of ripe green avocado fanned out on the bottom right. A silver spoon rests inside the bowl on the left side. The bowl is placed on a surface with a white marbled texture. In the background, two similar white bowls with similar colorful mixtures are partly visible out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Tbsp ghee (or avocado oil)
12 oz cauliflower rice
1 jalapeno pepper (minced)
Sea salt and pepper
Juice of one lime
1 Tbsp ghee (or avocado oil)
1 lb ground beef
Sea salt (to taste)
2 tsp taco seasoning (such as Primal Palate)
1 tsp onion powder
1-2 Tbsp water or broth
1 Tbsp ghee or avocado oil
6 large eggs (whisked with 2 tsp water or dairy-free milk)
Sea salt and pepper (to taste)
1 cup cherry tomatoes (halved)
Fresh salsa (pico de gallo or your preferred salsa)
1 avocado (sliced)
Lime juice (to taste)
Minced cilantro (for garnish)

Instructions

Step 1: In a large skillet, heat 1 tablespoon of ghee or avocado oil over medium heat. Add the cauliflower rice and minced jalapeno pepper. Season with sea salt and pepper, then cook for about 5 minutes, stirring occasionally until the rice is tender. Stir in the lime juice, then remove from heat and set aside.
Step 2: In the same skillet, add another tablespoon of ghee or avocado oil. Brown the ground beef over medium-high heat, breaking it up with a spoon. Season with sea salt, taco seasoning, and onion powder. Add 1-2 tablespoons of water or broth to keep the meat moist. Cook until fully browned and flavorful, then transfer to a bowl.
Step 3: Wipe the skillet clean and heat 1 tablespoon of ghee or avocado oil over medium heat. Pour in the whisked eggs seasoned with salt and pepper. Cook gently, stirring occasionally, until soft scrambled eggs form. Remove from heat.
Step 4: To assemble, divide the cauliflower rice between bowls. Top with seasoned ground beef, scrambled eggs, halved cherry tomatoes, fresh salsa, and sliced avocado. Squeeze additional lime juice over the top and garnish with minced cilantro before serving.

Tips & Variations

Swap ground beef for ground turkey or chicken for a leaner option.
Add black beans or corn for extra texture and fiber.
Use your favorite salsa or add a dollop of sour cream or dairy-free yogurt for creaminess.
Adjust the amount of jalapeno to control the heat level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to keep the cauliflower rice moist. Avocado slices are best added fresh to avoid browning.

How to Serve

A white bowl filled with five distinct layers, starting from the bottom left with bright red sliced cherry tomatoes, next to a small pile of finely chopped white cauliflower with bits of green pepper, above that a heap of bright yellow scrambled eggs, in the center a scoop of colorful diced red, green, and white salsa, to the right a mound of cooked brown ground beef, and finally topped with four large, smooth, green slices of avocado on the right side. A silver spoon rests inside the bowl at the bottom left. The bowl is placed on a white marbled surface with two more similar bowls blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can substitute the ground beef with cooked beans, tofu, or tempeh to keep the dish vegetarian while maintaining protein content.

Is cauliflower rice necessary, or can I use regular rice?

You can use regular rice if you prefer. Cauliflower rice makes the dish lower in carbs and adds extra vegetables, but white or brown rice works well as a base too.

Loaded Breakfast Taco Bowls Recipe

Print Recipe

★★★★★

4.9 from 100 reviews

These Loaded Breakfast Taco Bowls are a flavorful and hearty morning meal featuring seasoned ground beef, fluffy scrambled eggs, spicy cauliflower rice, and fresh toppings like avocado and salsa. Perfect for a low-carb, gluten-free breakfast packed with protein and vibrant flavors.

Author: Zane
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: Mexican-inspired
Diet: Gluten Free

Ingredients

Scale

Cauliflower Rice

1 Tbsp ghee (or avocado oil)
12 oz cauliflower rice
1 jalapeno pepper (minced)
Sea salt and pepper, to taste
Juice of one lime

Ground Beef Mixture

1 Tbsp ghee (or avocado oil)
1 lb ground beef
Sea salt, to taste
2 tsp taco seasoning (such as Primal Palate)
1 tsp onion powder
1–2 Tbsp water or broth

Scrambled Eggs

1 Tbsp ghee or avocado oil
6 large eggs (whisked with 2 tsp water or dairy-free milk)
Sea salt and pepper, to taste

Toppings

1 cup cherry tomatoes (halved)
Fresh salsa (pico de gallo or preferred salsa), to taste
1 avocado (sliced)
Lime juice, to taste
Minced cilantro, for garnish

Instructions

Prepare the Cauliflower Rice: Heat 1 tablespoon of ghee or avocado oil in a skillet over medium heat. Add the minced jalapeno and cook for 1-2 minutes until fragrant. Add the cauliflower rice, season with sea salt and pepper, and sauté for 5-7 minutes until tender. Stir in the juice of one lime and set aside.
Cook the Ground Beef: In the same or a separate skillet, heat 1 tablespoon of ghee or avocado oil over medium heat. Add the ground beef, breaking it apart with a spoon. Season with sea salt, taco seasoning, and onion powder. Add 1-2 tablespoons of water or broth to keep it moist and cook until browned and cooked through, about 8-10 minutes. Remove from heat.
Make the Scrambled Eggs: Whisk together the eggs with 2 teaspoons of water or dairy-free milk, and season with sea salt and pepper. Heat 1 tablespoon of ghee or avocado oil in a clean skillet over medium-low heat. Pour in the eggs and cook gently, stirring occasionally, until soft and fluffy, about 4-5 minutes.
Assemble the Taco Bowls: Divide the cauliflower rice among bowls. Top with the cooked ground beef and scrambled eggs. Add halved cherry tomatoes, fresh salsa, and sliced avocado on top. Drizzle with additional lime juice if desired and garnish with minced cilantro.
Serve and Enjoy: Serve the breakfast taco bowls warm. This dish is perfect for a nutritious, flavorful start to the day.

Notes

Use ghee or avocado oil for a healthy fat option that supports cooking at medium heat.
Adjust the amount of jalapeno and taco seasoning to suit your preferred spice level.
Substitute cauliflower rice with regular brown rice if not following a low-carb diet.
Use dairy-free milk for whisking eggs if you prefer a lactose-free option.
Fresh salsa like pico de gallo adds a vibrant freshness; you can also use your favorite store-bought salsa.

Keywords: Breakfast taco bowls, low-carb breakfast, cauliflower rice, ground beef breakfast, easy breakfast recipe, gluten-free breakfast, healthy breakfast bowl