iowagirleats5.0
Very-Veggie Cauliflower Hash Brown Breakfast Bowl
Very-Veggie Breakfast Bowls are full of fresh veggies, and protein-packed eggs. This meatless, vegetarian breakfast recipe satisfies!
👥 1 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Add avocado, a drizzle of lime juice, garlic powder, salt, and pepper to a small bowl then mash with a fork and set aside. Whisk eggs with salt and pepper in a small bowl then set aside.
avocado1/2lime1/2garlic powder, salt, and peppereggs2
2
Heat a drizzle of extra virgin olive oil in a 10" skillet over medium heat. Add mushrooms then saute until they release their water. After the water has cooked off, season mushrooms with garlic powder, salt, and pepper, then saute until golden brown. Scoop into a bowl then set aside.
extra virgin olive oilmushrooms (sliced)4 ozgarlic powder, salt, and pepper
3
Turn heat up to medium-high then add another drizzle of extra virgin olive oil to the skillet. Add cauliflower, season with garlic powder, salt, and pepper, then saute until crisp-tender, ⏱️ 4-5 minutes. Scoop cauliflower into your serving bowl then set aside.
extra virgin olive oilgarlic powder, salt, and pepper
4
Turn heat back down to medium then add the mushrooms back into the skillet along with the green onions and baby spinach. Saute until spinach is barely wilted, ⏱️ 30 seconds, then add whisked eggs and scramble. Scoop mixture on top of sautéd cauliflower hash browns then top with mashed avocado and salsa.
mushrooms (sliced)4 ozeggs2avocado1/2salsa (for serving)
Nutrition Facts
calories
386 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
14 g
sugar Content
9 g
sodium Content
213 mg
protein Content
22 g
trans Fat Content
0.03 g
cholesterol Content
327 mg
carbohydrate Content
29 g
saturated Fat Content
5 g
unsaturated Fat Content
17 g
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