Mexican Breakfast Bowls

  • Prep 10 mins
  • Total 24 mins
  • Easy
  • Serves 4

These Mexican breakfast bowls are perfect to serve at your next brunch gathering! Quick and easy to throw together and delicious!

TIP: Add a slice of lime to each bowl for a pop of flavor and brightness.  


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 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


  • 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.