Loaded Breakfast Taco Bowls Recipe

Introduction

Loaded Breakfast Taco Bowls are a delicious and satisfying way to start your day. Packed with seasoned ground beef, fluffy eggs, and fresh veggies, these bowls bring all your favorite taco flavors to breakfast. They’re quick to make and perfect for a hearty morning meal.

Ingredients

• 1 Tbsp ghee (or avocado oil)
• 12 oz cauliflower rice
• 1 jalapeno pepper (minced)
• Sea salt and pepper
• Juice of one lime
• 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
• 1 Tbsp ghee or avocado oil
• 6 large eggs (whisked with 2 tsp water or dairy-free milk)
• Sea salt and pepper (to taste)
• 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

1. Step 1: Heat 1 tablespoon of ghee or avocado oil in a large skillet over medium heat. Add the cauliflower rice and minced jalapeno pepper, season with sea salt and pepper, and cook for about 5-7 minutes until tender. Stir in the juice of one lime, then remove from the skillet and set aside.
2. Step 2: In the same skillet, add another tablespoon of ghee or oil. Add the ground beef, season with sea salt, taco seasoning, and onion powder. Cook, breaking the beef apart with a spatula, until fully browned. Stir in 1-2 tablespoons of water or broth to keep the mixture moist. Remove and keep warm.
3. Step 3: Add a tablespoon of ghee or oil to the skillet. Pour in the whisked eggs seasoned with salt and pepper. Scramble the eggs gently until cooked through but still soft and fluffy.
4. Step 4: To assemble, divide the cauliflower rice among bowls. Top with seasoned ground beef and scrambled eggs. Add halved cherry tomatoes, fresh salsa, and slices of avocado. Sprinkle with minced cilantro and a squeeze of lime juice for extra brightness.

Tips & Variations

• For a spicier kick, add extra jalapeno or a dash of hot sauce when cooking the eggs.
• Swap ground beef for ground turkey or plant-based crumbles for a different protein.
• Use black beans or refried beans to add more fiber and variety to your bowl.
• Try topping with shredded cheese or a dollop of sour cream if not keeping it dairy-free.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, stirring occasionally to evenly warm the eggs and beef. Avocado slices are best added fresh, so slice them just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, simply replace the ground beef with sautéed mushrooms, crumbled tofu, or a plant-based ground meat alternative for a vegetarian version.

Is cauliflower rice necessary?

Cauliflower rice keeps this dish low-carb and adds a veggie boost, but you can swap it with regular cooked rice or quinoa if you prefer.

Loaded Breakfast Taco Bowls Recipe

Print Recipe

★★★★★

4.9 from 55 reviews

These Loaded Breakfast Taco Bowls are a flavorful, hearty, and low-carb breakfast option featuring seasoned ground beef, fluffy scrambled eggs, spicy cauliflower rice, and fresh toppings like avocado, cherry tomatoes, and homemade salsa. Perfect for a protein-packed start to your day with bold Mexican-inspired flavors.

• Author: Matteo
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Mexican-inspired
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cauliflower Rice

• 1 Tbsp ghee (or avocado oil)
• 12 oz cauliflower rice
• 1 jalapeno pepper, minced
• Sea salt and pepper, to taste
• Juice of one lime

Ground Beef

• 1 Tbsp ghee (or avocado oil)
• 1 lb ground beef
• Sea salt, to taste
• 2 tsp taco seasoning (e.g. Primal Palate)
• 1 tsp onion powder
• 1–2 Tbsp water or broth

Scrambled 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

Toppings

• 1 cup cherry tomatoes, halved
• Fresh salsa (such as pico de gallo or preferred salsa)
• 1 avocado, sliced
• Lime juice, to taste
• Minced cilantro, for garnish

Instructions

1. Prepare the Cauliflower Rice: Heat 1 tablespoon of ghee or avocado oil in a skillet over medium heat. Add the minced jalapeno pepper and sauté for 1-2 minutes until fragrant. Add the cauliflower rice, season with sea salt and pepper, and cook for about 5-7 minutes, stirring occasionally until tender. Squeeze the juice of one lime over the rice and stir to combine. Remove from heat and set aside.
2. Cook the Ground Beef: In the same or another skillet, heat 1 tablespoon of ghee or avocado oil over medium-high heat. Add the ground beef and season with sea salt, taco seasoning, and onion powder. Cook, breaking up the meat, until browned and cooked through, about 7-10 minutes. Add 1-2 tablespoons of water or broth to keep the mixture moist and cook for an additional 2 minutes. Remove from heat and keep warm.
3. Make the Scrambled Eggs: Heat 1 tablespoon of ghee or avocado oil in a clean skillet over medium heat. Pour in the whisked eggs mixed with water or dairy-free milk. Season with salt and pepper. Gently scramble by stirring occasionally until the eggs are softly set but still moist, about 3-4 minutes. Remove from heat.
4. Assemble the Taco Bowls: Divide the cauliflower rice evenly into serving bowls. Top with the seasoned ground beef and scrambled eggs. Add halved cherry tomatoes, fresh salsa, and sliced avocado on top. Drizzle with additional lime juice if desired and garnish with minced cilantro.
5. Serve and Enjoy: Serve the loaded breakfast taco bowls immediately while warm for a filling and healthy start to your day.

Notes

• Ghee or avocado oil can be substituted with olive oil or butter if preferred.
• Taco seasoning can be homemade or store-bought—adjust spice levels to taste.
• The recipe is naturally low-carb and gluten-free.
• Use fresh jalapenos for best flavor; remove seeds for less heat.
• For dairy-free, ensure milk used in eggs is plant-based or omit entirely.
• Leftovers can be stored in the fridge for up to 3 days; reheat gently.

Keywords: breakfast taco bowls, loaded taco bowls, cauliflower rice breakfast, ground beef breakfast, low carb breakfast, gluten free breakfast