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Loaded Breakfast Taco Bowls

Loaded breakfast taco bowls combine scrambled eggs, crumbled sausage, and crispy hash browns with onions, bell peppers, and a sprinkle of cheese. Topped with creamy avocado, sour cream, and tangy salsa, these hearty bowls are customizable and perfect for a filling start to the day.

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
1. Heat a large skillet over medium heat and add the ghee or oil. Add the rice cauliflower and stir to coat. Cover skillet and cook for about 2-3 minutes
to steam.
2. 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
1. Meanwhile in a separate skillet (or the same one after cooking the cauli rice at 1 tbsp ghee or oil over medium high heat.
2. 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.
3.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
1. 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
1. Layer the cauliflower rice with the beef, eggs, cherry tomatoes, Pico de Gallo, and avocado before serving. Garnish with cilantro and extra lime juice if desired. Enjoy!

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