These loaded breakfast taco bowls are a fun breakfast idea and great for dinner too! They’re easy to prep ahead of time, just make sure you leave out the avocado until you’re ready to serve. Gluten-free, Paleo, Whole30 compliant, and keto diet friendly.
Eating leftovers for breakfast is something I’ve been doing since my first Whole30 about 6 years ago. Leftover dinner + eggs is still my basic go-to breakfast on busy mornings.
So, it seems only natural that at some point I would decide to make leftovers on purpose – AKA a make ahead breakfast! And what better way to do breakfast than with taco bowls? These loaded breakfast taco bowls are bound to become a favorite in your breakfast rotation!
We started out with the base for the bowls – cauliflower rice. I never “rice” my own cauliflower anymore since it’s available already prepped at the grocery store. Which makes it incredibly simple and tasty base for the bowls! I just sautéed it and seasoned with a little lime, salt, and jalapeno pepper.
Next is the beef. Once again, it’s incredibly simple, browned with my favorite Taco Seasoning from Primal Palate, salt, pepper, and a little water or broth.
Perfectly scrambled eggs, tomatoes, avocado, and pico de gallo finish of these deliciously filling breakfast taco bowls.
Fun fact – I typically do not eat scrambled eggs, BUT scrambling the eggs works so well with these bowls! The scrambled eggs reheat perfectly and mix so well with the meat, cauli rice, and salsa.
Plus, scrambled eggs make these bowls perfect to make ahead of time. Just reheat just before digging in! Make sure you add the avocado, tomato, and salsa after reheating though for best results!
These breakfast taco bowls also make a delicious breakfast-for-dinner which is always a fun treat at the end of the day! Let’s be real – taco bowls are perfect anytime and these breakfast themed ones are no exception.
I hope you’re ready for a new favorite recipe in your breakfast rotation – one that you’ll want to whip up whenever a taco craving hits! It’s time to grab your ingredients and get ready to dig in – let’s go!
Loaded Breakfast Taco Bowls {Paleo, Whole30, Keto}
Loaded Breakfast Taco Bowls {Paleo, Whole30, Keto}
Ingredients
Cauli Rice:
- 1 Tbsp ghee or avocado oil
- 12 oz cauliflower rice
- 1 jalapeno pepper minced
- Sea salt and pepper
- Juice of one lime
Meat:
- 1 Tbsp ghee or avocado oil
- 1 lb ground beef
- Sea salt to taste
- 2 tsp taco seasoning I used Primal Palate
- 1 tsp onion powder
- 1-2 Tbsp water or broth
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
Additional Toppings:
- 1 cup cherry tomatoes halved
- Fresh salsa (pico de gallo or preferred salsa)
- 1 avocado sliced
- Lime juice to taste
- Minced cilantro for garnish
Instructions
Cauliflower Rice:
-
Heat a large skillet over medium heat and add the ghee or oil. Add the riced cauliflower and stir to coat. Cover skillet and cook for about 2-3 minutes to steam.
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Uncover and stir, then add the jalapeño pepper, salt and pepper, and lime juice. Cook and stir another minute or two uncovered until you have desired texture, then remove from heat.
Meat:
-
Meanwhile in a separate skillet (or the same one after cooking the cauli richeat 1 tbsp ghee or oil over medium high heat.
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Crumble the beef into the skillet and break up lumps with a wooden spoon or spatula. Add the salt and all seasonings and cook, stirring occasionally until browned. Do not drain the fat. Lower heat to medium-low and add the water or broth, stir to combine and cook just long enough to heat through, then remove from heat.
Eggs:
-
Heat a separate skillet over medium heat and whisk the eggs well with the water or milk, and salt and pepper. Add the ghee or oil to the skillet and wait for it to heat, then pour the egg mixture in. Cook over medium heat, stirring to scramble, until halfway done, then lower the heat to low or med-low. Finish scrambling the eggs over the lower heat setting until cooked to preference.
Assemble the bowls:
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Layer the cauliflower rice with the beef, eggs, cherry tomatoes, pico de Gallo, and avocado before serving. If making ahead of time, skip the tomatoes, pico de Gallo and avocado until just before serving. This recipe should make 4-6 breakfast bowls depending on your appetite. Garnish with cilantro and extra lime juice if desired. Enjoy!
Nutrition
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Want More Whole30 + Keto Meal Ideas? Try One of These!
Paleo Egg Roll in a Bowl with Chicken
Breakfast Cauliflower Fried Rice
Mexican Cauliflower Fried Rice
Chicken Bacon Broccoli “Rice” Casserole
Baked Eggs with Spinach Bacon and Mushrooms
Chicken Enchilada Stuffed Peppers
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Excellent, easy, and filling breakfast. Putting in rotation, especially for a weekend with family.
Thanx for the recipe… Absolutely loved it!! Used ground venison for the protein, fresh jalapeño and tomatoes from my garden… Will be making it again soon…
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This recipe is an awesome breakfast! It’s delicious and easy to make, plus I love that I can make a batch on Sunday and have it for breakfast all week. It’s so simple to warm up each morning! And let me tell you, it’s very hearty. I eat it around 7:30 A.M. and it keeps me full until around 12:30ish in the afternoon.