Jump to Recipe Whole 30Nut FreeNo Added Sugar
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}
These loaded taco breakfast 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. Prep Time: 10 minutesCook Time: 25 minutesCourse:Anytime, Breakfast/brunchServings: 6 
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Ingredients
Cauli Rice:
1Tbspghee or avocado oil12ozcauliflower rice1jalapeno peppermincedSea salt and pepperJuice of one lime
Meat:
1Tbspghee or avocado oil1lbground beefSea saltto taste2tsptaco seasoningI used Primal Palate1tsponion powder1-2Tbspwater or broth
Eggs:
1Tbspghee or avocado oil6largeeggswhisked with 2 tsp water or dairy-free milkSea salt and pepperto taste
Additional Toppings:
1cupcherry tomatoeshalvedFresh salsa (pico de gallo or preferred salsa)1avocadoslicedLime juiceto tasteMinced cilantrofor 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.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.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:
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
Calories: 413kcalCarbohydrates: 8gProtein: 22gFat: 33gSaturated Fat: 13gCholesterol: 284mgSodium: 156mgPotassium: 669mgFiber: 4gSugar: 2gVitamin A: 502IUVitamin C: 39mgCalcium: 65mgIron: 3mg
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Want More Whole30 + Keto Meal Ideas? Try One of These!
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Sheet Pan Breakfast Hash
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