Cauliflower Rice Breakfast Bowl with Avocado and Bacon
A satisfying Whole30 breakfast bowl featuring sautéed cauliflower rice, crispy bacon, and creamy avocado slices. This american-inspired whole30 (whole30, gluten free) ready in about 25 minutes combines fresh or frozen cauliflower rice, chopped bacon strips, medium, sliced 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove skillet from heat and stir in the crispy bacon pieces.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cauliflower Rice Breakfast Bowl with Avocado and Bacon take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Cauliflower Rice Breakfast Bowl with Avocado and Bacon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Cauliflower Rice Breakfast Bowl with Avocado and Bacon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cauliflower Rice Breakfast Bowl with Avocado and Bacon for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Cauliflower Rice Breakfast Bowl with Avocado and Bacon whole30?
Yes — this recipe is tagged whole30, gluten free, low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
