This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
1 Head
cauliflower
2
salted butter, divided
Salt
Freshly ground black pepper
8
eggs, beaten
126g
shredded barbacoa beef
100g
shredded Mexican blend cheese
48g
sour cream
1
avocado, sliced
2 tablespoons
fresh chopped cilantro
1 Head
cauliflower
2 Tablespoons
salted butter, divided
Salt
Freshly ground black pepper
8
eggs, beaten
1 Cup
shredded barbacoa beef
1/2 cup
shredded Mexican blend cheese
¼ cup
sour cream
1
avocado, sliced
2 tablespoons
fresh chopped cilantro
Utensils
Food Processor
Step 1
To rice the cauliflower, cut into smaller pieces and pulse in a food processor into a rice like consistency. Alternatively. Use a cheese grater to shred the cauliflower.
Step 2
Select SEAR/SAUTE and add 1 tablespoon of butter. Once melted, add the cauliflower rice and season with salt and pepper, Sauté for 2 to 3 minutes.
Step 3
Close the crisping lid. Select AIR CRISP, set temperature to 390 F, and set time to 7 minutes. Select START/STOP to begin, stirring the cauliflower rice halfway through cooking.
Step 4
When cooking is complete, open the lid and push the cauliflower rice to the side. Select SEAR/SAUTE and add the remaining 1 tablespoon of butter to the pot. Once melted, pour in the eggs. Scramble the eggs, stirring occasionally, for 3 to 4 minutes, or until set to your liking. Season with salt and pepper.
Step 5
Assemble the breakfast bowls by spooning cauliflower rice and eggs into bowls and topping with the beef. Sprinkle with the cheese and a dollop of sour cream. Layer avocado slices on top. Finish with a garnish of chopped cilantro.
To rice the cauliflower, cut into smaller pieces and pulse in a food processor into a rice like consistency. Alternatively. Use a cheese grater to shred the cauliflower.
1 Head
cauliflower
2
salted butter, divided
Salt
Freshly ground black pepper
8
eggs, beaten
126g
shredded barbacoa beef
100g
shredded Mexican blend cheese
48g
sour cream
1
avocado, sliced
2 tablespoons
fresh chopped cilantro
1 Head
cauliflower
2 Tablespoons
salted butter, divided
Salt
Freshly ground black pepper
8
eggs, beaten
1 Cup
shredded barbacoa beef
1/2 cup
shredded Mexican blend cheese
¼ cup
sour cream
1
avocado, sliced
2 tablespoons
fresh chopped cilantro
Step 2 of 5
Select SEAR/SAUTE and add 1 tablespoon of butter. Once melted, add the cauliflower rice and season with salt and pepper, Sauté for 2 to 3 minutes.
1 Head
cauliflower
2
salted butter, divided
Salt
Freshly ground black pepper
8
eggs, beaten
126g
shredded barbacoa beef
100g
shredded Mexican blend cheese
48g
sour cream
1
avocado, sliced
2 tablespoons
fresh chopped cilantro
1 Head
cauliflower
2 Tablespoons
salted butter, divided
Salt
Freshly ground black pepper
8
eggs, beaten
1 Cup
shredded barbacoa beef
1/2 cup
shredded Mexican blend cheese
¼ cup
sour cream
1
avocado, sliced
2 tablespoons
fresh chopped cilantro
Step 3 of 5
Close the crisping lid. Select AIR CRISP, set temperature to 390 F, and set time to 7 minutes. Select START/STOP to begin, stirring the cauliflower rice halfway through cooking.
1 Head
cauliflower
2
salted butter, divided
Salt
Freshly ground black pepper
8
eggs, beaten
126g
shredded barbacoa beef
100g
shredded Mexican blend cheese
48g
sour cream
1
avocado, sliced
2 tablespoons
fresh chopped cilantro
1 Head
cauliflower
2 Tablespoons
salted butter, divided
Salt
Freshly ground black pepper
8
eggs, beaten
1 Cup
shredded barbacoa beef
1/2 cup
shredded Mexican blend cheese
¼ cup
sour cream
1
avocado, sliced
2 tablespoons
fresh chopped cilantro
Step 4 of 5
When cooking is complete, open the lid and push the cauliflower rice to the side. Select SEAR/SAUTE and add the remaining 1 tablespoon of butter to the pot. Once melted, pour in the eggs. Scramble the eggs, stirring occasionally, for 3 to 4 minutes, or until set to your liking. Season with salt and pepper.
1 Head
cauliflower
2
salted butter, divided
Salt
Freshly ground black pepper
8
eggs, beaten
126g
shredded barbacoa beef
100g
shredded Mexican blend cheese
48g
sour cream
1
avocado, sliced
2 tablespoons
fresh chopped cilantro
1 Head
cauliflower
2 Tablespoons
salted butter, divided
Salt
Freshly ground black pepper
8
eggs, beaten
1 Cup
shredded barbacoa beef
1/2 cup
shredded Mexican blend cheese
¼ cup
sour cream
1
avocado, sliced
2 tablespoons
fresh chopped cilantro
Step 5 of 5
Assemble the breakfast bowls by spooning cauliflower rice and eggs into bowls and topping with the beef. Sprinkle with the cheese and a dollop of sour cream. Layer avocado slices on top. Finish with a garnish of chopped cilantro.
