*Thanks to ALDI for partnering with me to bring this easy and delicious Whole30 recipe to you all!*
An easy, Whole30 breakfast skillet packed with veggies + nutrients. Made affordable with all the ingredients from ALDI! If you’re looking to start making some healthier habits this year or if you’re getting started with Whole30, this breakfast is for you! Even if you’re not an expert cook, you can make this. Hope you all enjoy this Whole30 Cauliflower Rice Breakfast Skillet!
What you need:
I picked up all my ingredients from ALDI. I used free range eggs which are so much brighter and fresher than regular eggs. I used a package of Season’s Choice Riced Cauliflower because it’s way easier to use it when it’s already in rice form. You can buy a head of cauliflower and make it from scratch but it’s messy and takes a lot of time.
I also used a bell pepper, onion, mushrooms, avocado oil and some red pepper flakes. The nice thing about this recipe is you can switch out the veggies for whatever you like! Add in kale, tomatoes, whatever. I topped mine with some avocado and cilantro because to me, a savory breakfast isn’t complete without some sliced avocado to go with it haha. It takes less than 20 minutes to throw this recipe together!
Tips for this recipe:
Make sure you don’t skimp on the oil in this recipe. I used Simply Nature Organic Avocado Oil from ALDI but you could also use ghee, butter or olive oil. But if you don’t use any, your recipe loses some flavor and it will stick to the pan. Plus, it helps get the eggs crispy which is important to me!
ALDI has an entire line of Simply Nature Organic products, making eating organic way more affordable. so if you’re doing Whole30 or just looking to clean up your diet this year, make sure to check it out. They have organic products (like baking supplies, oils and canned goods) but also organic produce (spinach, veggies, fruits, meats). I always thought eating organic would be impossible to fit into our budget but ALDI seriously helps so much with that.
Another tip is to make little holes in the cauliflower rice to crack the eggs in so they touch the pan and cook quicker. If they’re layered on top of the veggies, it will take a lot longer to get the heat to them. This is another key part of making sure the recipe goes well. I took out a little bit of the rice and put it in a different container to save for later.
Recipe details:
I used a cast iron skillet but you could use a nonstick pan as well. I use a cast iron because I love the crisp it gives recipes.
Whole30 Cauliflower Rice Breakfast Skillet
Breakfast Whole30 Cauliflower Rice Skillet packed with veggies and a great healthy meal prep breakfast option. Easy whole30 breakfast
Ingredients
2 Goldenhen Free Range Grade A Brown Eggs
1 packet of Season’s Choice Riced Cauliflower
1 bell pepper
1/2 onion
1 cup mushrooms
1/2 tbsp Simply Nature Organic Avocado Oil
1/2 avocado
Pinch of red pepper flakes, pepper, and sea salt
Cilantro
Method
- Thaw your cauliflower rice. I put mine in a microwave safe bowl and microwaved for 3 minutes.
- Heat a skillet over medium heat.
- Chop your pepper, onion and mushrooms
- Add your oil + chopped veggies to the skillet. Sauté for about 5 minutes.
- Add in your cauliflower rice and add a little bit of sea salt and pepper.
- Sauté for about 3-4 more minutes
- Remove some of the cauliflower rice and put in a separate container for later.
- Make little holes for the eggs and crack them in.
- Cook uncovered until the eggs are done, about 5 minutes.
- Serve with cilantro and avocado.
