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Dairy
Easy
1 Hour
Diets 
We all know that a good breakfast is extremely important for a focused and productive day. Breakfast foods in general are usually carb- or sugar-heavy, yielding not exactly the results we are looking for. This savory power breakfast bowl is loaded with “good for you” proteins, vegetables, and fats, making it a really nutritious way to start off your day! I love using cauliflower rice as a base since it’s light while still being a great canvas for the breakfast flavors in the bowl to shine through.
sauteed cauliflower rice (see below)
1 egg, sunny side up (see below)
Roasted Breakfast Potatoes (see below)
sauteed vegetables (see below)
sliced avocado
1 tablespoon Tuscanini Olive Oil
1/2 teaspoon salt (or more to taste)
3 small/medium Yukon Gold potatoes, cleaned and diced (skin on)
2 tablespoons Tuscanini Olive Oil
1 teaspoon Lawry’s seasoning salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1 tablespoon Tuscanini Olive Oil
4 mushrooms, sliced
1/2 cup sliced yellow squash
1/4 cup cherry tomatoes
1/2 cup fresh spinach leaves
salt, to taste
pepper, to taste
Heat a large skillet over medium heat.
If the bag has frozen clumps of cauliflower rice, break it up the clumps so it will cook evenly. Once the pan is heated, add the oil, frozen cauliflower rice and salt. Stir occasionally for five to seven minutes, until the cauliflower rice is getting brown spots.
In a small nonstick over medium heat, melt butter (or heat oil).
Crack egg into pan. Cook three to four minutes, or until white is completely set and lightly crispy at the edges. Remove from pan and season with salt and pepper.
Toss potatoes with oil and seasonings.
Roast on 375 degrees Fahrenheit until browned and crispy, 25 to 30 minutes.
Heat oil in skillet over medium heat. Cook the mushrooms for five minutes.
Add in the squash and cherry tomatoes and cook for an additional five to seven minutes, or until browned. Add in the spinach and cook an additional minute until wilted. Season with salt and pepper to taste.
Sponsored by Beleaves
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