Mexican Breakfast Bowls
These Mexican breakfast bowls are perfect to serve at your next brunch gathering! Quick and easy to throw together and delicious!
TIP:
Add a slice of lime to each bowl for a pop of flavor and brightness.
- Contains Dairy
Ingredients
- 1 Head cauliflower
- 2 Tablespoons salted butter, divided
- Salt
- Freshly ground black pepper
- 8 eggs, beaten
- 1 Cup shredded barbacoa beef
- 1/2 cup shredded Mexican blend cheese
- ¼ cup sour cream
- 1 avocado, sliced
- 2 tablespoons fresh chopped cilantro
- Food Processor
Instructions
Step 1
To rice the cauliflower, cut into smaller pieces and pulse in a food processor into a rice like consistency. Alternatively. Use a cheese grater to shred the cauliflower.
Step 2
Select SEAR/SAUTE and add 1 tablespoon of butter. Once melted, add the cauliflower rice and season with salt and pepper, Sauté for 2 to 3 minutes.
Step 3
Close the crisping lid. Select AIR CRISP, set temperature to 390 F, and set time to 7 minutes. Select START/STOP to begin, stirring the cauliflower rice halfway through cooking.
Step 4
When cooking is complete, open the lid and push the cauliflower rice to the side. Select SEAR/SAUTE and add the remaining 1 tablespoon of butter to the pot. Once melted, pour in the eggs. Scramble the eggs, stirring occasionally, for 3 to 4 minutes, or until set to your liking. Season with salt and pepper.
Step 5
Assemble the breakfast bowls by spooning cauliflower rice and eggs into bowls and topping with the beef. Sprinkle with the cheese and a dollop of sour cream. Layer avocado slices on top. Finish with a garnish of chopped cilantro.