Denver Ham and Cheddar Breakfast Bowls

Savory diced ham, tender bell peppers, and fluffy scrambled eggs served over riced cauliflower and melted cheddar.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $5.61/serving

Dietary

• Gluten-Free
• Low-Sugar
• Low-Carb
• High-Protein
• Nut-Free

Tags

• sauté
• quick
• kid-friendly
• crowd-pleaser
• comfort food
• rich

Ingredients

• 1 tablespoon olive oil
• 1 pound diced ham (boneless, fully cooked)
• 1 green bell pepper (medium, diced)
• 0.5 yellow onion (medium, diced)
• 3 cup riced cauliflower (fresh)
• 8 eggs (large)
• 1 cup liquid egg whites
• 0.5 teaspoon black pepper (ground)
• 1 cup cheddar cheese (shredded)
• 0.25 cup green onions (sliced)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat for 1 minute.
2. Add 1 pound diced ham, 1 diced green bell pepper, and 1/2 diced yellow onion to the skillet. Sauté for 5 minutes until the vegetables are tender and the ham is lightly browned.
3. Add 3 cups riced cauliflower to the skillet and cook for 3 minutes until tender. Transfer the mixture to a large bowl and set aside.
4. In a medium bowl, whisk together 8 eggs, 1 cup liquid egg whites, and 1/2 teaspoon black pepper.
5. Lower the skillet heat to medium, pour in the egg mixture, and gently scramble for 3 to 4 minutes until soft curds form and eggs are fully set.
6. Divide the cauliflower and ham mixture evenly among 4 meal prep containers. Top each with equal portions of scrambled eggs, 1/4 cup shredded cheddar cheese, and green onions.

Notes

Reheat refrigerated bowls in the microwave for 1 to 2 minutes until hot and cheese is melted.

Nutrition (per serving)

• Calories: 484
• Protein: 45.3 g
• Carbohydrates: 15 g
• Fat: 26.4 g
• Fiber: 2.8 g
• Sodium: 1729 mg
• Saturated Fat: 10.5 g
• Sugar: 5.9 g
• Cholesterol: 417 mg