Cauliflower Rice Breakfast Bowl with Avocado and Bacon

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A satisfying Whole30 breakfast bowl featuring sautéed cauliflower rice, crispy bacon, and creamy avocado slices. This American-inspired Whole30 recipe (gluten free), ready in about 25 minutes, combines cauliflower rice, bacon strips, avocado into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 cups fresh or frozen cauliflower rice
• 6 slices, chopped bacon strips
• 1 medium, sliced avocado
• 1/2 small, finely chopped yellow onion
• 1 minced garlic clove
• 1 tbsp olive oil
• 3/4 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp fresh lime juice
• 2 tbsp chopped, for garnish cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat a large skillet over medium heat and add 6 chopped bacon strips. Cook for 6-8 minutes until crispy, stirring occasionally. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the pan.
2. Step 2: Add 1 tbsp olive oil, 1/2 small finely chopped yellow onion, and 1 minced garlic clove to the bacon fat in the skillet. Sauté for 3-4 minutes until onions are translucent and fragrant.
3. Step 3: Add 3 cups cauliflower rice to the skillet along with 3/4 tsp sea salt and 1/2 tsp black pepper. Cook, stirring frequently, for 7-8 minutes until cauliflower is tender and slightly golden.
4. Step 4: Remove skillet from heat and stir in the crispy bacon pieces.
5. Step 5: Divide the cauliflower rice mixture into 2 bowls. Top each with half of 1 medium sliced avocado, drizzle 1 tsp fresh lime juice over avocado, and garnish with 1 tbsp chopped cilantro. Serve warm.