Loaded Breakfast Taco Bowls Recipe
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.
- 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
Find it online: https://zestywithzane.com/loaded-breakfast-taco-bowls-recipe/
