These green breakfast bowls are easy, healthy, filling and delicious! With lightly sautéed veggies like kale, shredded Brussels sprouts and cauliflower rice perfectly seasoned, topped with sliced avocado, lime, greens onions and perfectly cooked eggs. Fast and simple plus paleo and Whole30 friendly.
When I first started this blog 8 years ago, savory breakfasts were a big thing for me!
I made loads of Whole30 hash recipes, like this sweet potato sausage hash and bacon kale hash.
After I received some requests for more breakfast recipes recently and realized I’ve definitely been slacking in that area!
So let’s go back into breakfast STRONG with these breakfast bowls! They’re packed with greens, healthy fats and protein.
They’re also easy and delicious! Let’s get into the details so you can make this bowl ASAP!
What You Need to Make These Whole30 Breakfast Bowls
You’ll be loading up on all the greens with these bowls! Here’s everything you’ll need to prepare them:
- olive oil
- kale
- Brussels sprouts
- cauliflower rice, frozen or fresh
- avocado
- Thinly sliced green onions or fresh chives
- Fresh lemon or lime juice
- Sea salt and freshly ground black pepper, plus other favorite seasonings
- eggs
- Ghee or olive oil to cook the eggs
How to Make These Easy Healthy Green Breakfast Bowls
Have your greens prepped and ready to go. Heat a large skillet with 2 tablespoons of ghee or olive oil.
Once heated, add the shredded Brussels sprouts and cook about 30 seconds, then add the kale and sprinkle with a tablespoon of water.
Stir to cook down, then season with sea salt, black pepper, and any other seasonings you like. Remove from the skillet to two bowls and cover to keep warm.
Add the cauliflower rice to the same skillet (you can add a bit more oil or ghee if needed) and season with salt, pepper, and a squeeze of lime juice.
Depending on whether your rice is frozen or fresh, you might need to cook anywhere between 1-5 minutes to soften it to preference.
Once done, arrange around the greens in both bowls.
How To Cook Sunny Side Up Eggs
For the eggs, I like to cook them sunny side up for this recipe so the yolks run into the veggies like a sauce or dressing. You can cook the eggs anyway you like though!
For my method, heat a nonstick skillet to medium low heat and add about a tablespoon of ghee or oil.
Carefully crack each egg either directly into the skillet or first into a ramekin, then cover with a clear lid (so you can see the cooking progress) and cook until the white are done and yolks runny – about 1.5 – 2 minutes.
Peel and thinly slice your avocado and arrange over the greens and rice, top with the cooked eggs, and sprinkle all over with green onions. Enjoy right away!
Ingredient Swaps for These Breakfast Bowls
You can definitely swap the veggies in these bowls for others to suit your personal taste.
Spinach instead of kale, shredded cabbage or chopped broccoli instead of brussels sprouts, or instead of cauliflower rice if you’re not a fan.
You can also add some diced onions or minced garlic and sauté before the shredded veggies.
Feel free to garnish with micro greens or other fresh herbs besides chives to make the “green” your own!
I hope you loves these bowls as much as I did!
Grab your ingredients and your favorite skillet because it’s time for breakfast – let’s go!
Easy Green Breakfast Bowls {Paleo, Whole30, Keto}
Easy Green Breakfast Bowls (Paleo, Whole30)
Ingredients
- 2 tablespoons olive oil
- 3 cups kale chopped
- 2 cups shredded Brussels sprouts
- 2 cups cauliflower rice frozen or fresh
- 1 avocado
- Thinly sliced green onions or fresh chives
- Fresh lemon or lime juice
- Sea salt and freshly ground black pepper plus other favorite seasonings
- 2 eggs
- Ghee or olive oil to cook the eggs
Instructions
-
Have your greens prepped and ready to go. Heat a large skillet with 2 tablespoons of ghee or olive oil. Once heated, add the shredded Brussels sprouts and cook about 30 seconds, then add the kale and sprinkle with a tablespoon of water. Stir to cook down, then season with sea salt, black pepper, and any other seasonings you like. Remove from the skillet to two bowls and cover to keep warm.
-
Add the cauliflower rice to the same skillet (you can add a bit more oil or ghee if needed) and season with salt, pepper, and a squeeze of lime juice. Depending on whether your rice is frozen or fresh, you might need to cook anywhere between 1-5 minutes to soften it to preference.
-
Once done, arrange around the greens in both bowls.
-
For the eggs, I like to cook them sunny side up for this recipe so the yolks run into the veggies like a sauce or dressing. You can cook the eggs anyway you like. For my method, heat a nonstick skillet to medium low heat and add about a tablespoon of ghee or oil. Carefully crack each egg either directly into the skillet or first into a ramekin, then cover with a clear lid (so you can see the cooking progress) and cook until the white are done and yolks runny - about 1.5 - 2 minutes.
-
Peel and thinly slice your avocado and arrange over the greens and rice, top with the cooked eggs, and sprinkle all over with green onions. Enjoy right away!
Nutrition
Want More Whole30 Breakfast Ideas? Try One of These!
Butternut Squash Hash with Apples and Bacon
Sweet Potato Hash with Sausage and Eggs
Make Ahead Paleo Breakfast Casserole
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