These Scrambled Eggs with Cauliflower Rice have become my favorite easy veggie-loaded breakfast. All you do is cook your frozen cauliflower rice for a couple minutes before adding in your whisked eggs and salt and pepper. I love to top mine with some optional feta cheese and fresh herbs for a boost of flavor. This wholesome breakfast recipe takes about 5 minutes to make, is super filling, hearty, and family approved!

A plate of scrambled eggs with cauliflower, toast, sliced strawberries and blueberries on a white table. A  fork is in the scrambled eggs and there is crumbled feta and chopped chives on top. There is a napkin next to the plate on the table. There are small bowls of sliced chives, salt and pepper, blueberries with sliced strawberries , and a vase with flowers slightly surrounding the plate, slighlty out of frame.

I don’t know about you, but when I started trying to incorporate more vegetables into my meals, I found adding veggies to breakfast to be trickiest. I started out with classic fruit & veggie smoothie recipes—which are quick and simple—and a great option! But…I often found myself craving something savory and warm—especially on chilly mornings (which we get a LOT of in Vermont!).

Enter riced cauliflower!

I’ve recently discovered the simplicity and ease of adding frozen riced cauliflower to a quick morning scramble. It has been truly transformational when it comes to adding veggies at breakfast. The process is simple and quick! Start by cooking up a little frozen cauliflower in a pan with some oil and seasonings—then add in your whisked eggs and optional cheese (In my house cheese is a welcome addition…but you do you!). I love how easy this is to throw together in the morning. Plus, it’s a hot, protein + veggie packed breakfast that takes mere minutes to make. A veggie-loaded unicorn, if you will! I shared this recipe as a hack on Instagram months ago and many readers have said it has been a game changer for them and their littles who struggle to get on board with veggies at breakfast! The cauliflower rice almost disappears into the scrambled eggs, making it an easy sell for those who consider themselves a bit more “veggie averse”. This may just become your new a.m. go to!

Ingredients for scrambled eggs with cauliflower rice on teh table before being cooked together.
Ingredients: olive oil, frozen riced cauliflower, eggs, kosher salt, ground black pepper, crumbled feta cheese (optional), fresh chopped herbs (like chives, parsley, dill or basil, optional)

How to make these eggs: a step-by-step visual guide

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

A skillet filled with riced cauliflower sitting on a white surface.
Heat a medium or large skillet over medium heat. Once hot, add the oil and let that heat up for 30 seconds. Add the riced cauliflower to the hot skillet. Use a spatula to spread the cauliflower out in an even layer and cook until tender and golden, about 3 minutes, stirring the cauliflower once or twice.
A white bowl with two cracked eggs, salt, and pepper sitting on a white surface. The bowl is surrounded by cracked egg shell and a small grey bowl filled with salt and ground black pepper.
Add eggs, salt, and pepper to a small bowl.
A white bowl filled with whisked together eggs, salt, and ground balck pepper. A whisk is sitting in the egg mixture. The bowl is surrounded by cracked e
In the small bowl, whisk eggs, salt and ground black pepper.
Egg mixture is being poured (from a bowl) on top of the evenly spread out cauliflower rice in a cast iron pan. The pan is sitting on a table.
Pour egg mixture into the hot skillet with the riced cauliflower and cook and stir just until eggs are cooked and no liquid from the eggs remain.
A wooden spatula is stirring cooked scrambled eggs with cauliflower rice in a cast iron pan. There is crumbled feta and chopped chives on top of the eggs. The pan is sitting on a table. There is a napkin next to the pan on the table. There are small bowls of crumbled feta, chopped chives, a glass container with butter, a plate with toast, and a vase with flowers slightly surrounding the plate, slighlty out of frame.
Top with feta (if using) while hot and let it melt a bit for about 30 seconds, if using. Enjoy warm garnished with fresh herbs on its own, in a wrap, with a side of oatmeal or with a side of toast and fresh fruit.

Suggested adaptations

  • Use more or less riced cauliflower. If cauliflower is a veg you and the family are warming up to, start with with 1/3 or 1/2 cup of riced cauliflower and add more the next go if you want. Or if you love your cauliflower, toss in a whole cup!
  • Replace some eggs with liquid eggs white. I love to replace one or two of the whole eggs with eggs whites from time to time and is a great way to reduce the fat if that is something you are looking for.
  • Add in some cooked breakfast sausage or diced ham when you add the eggs to the pan. If vegetarian isn’t needed, this is a delicious way to also boost the protein.
  • Mix in 1/4 cup cottage cheese. I love adding cottage cheese to scrambled eggs. It makes them nice a fluffy + ups the protein! Just whisk the cottage cheese with the eggs before adding them to the pan.
  • Add in other veggies like baby spinach, diced bell pepper, onions and/or shaved Brussels sprouts. Just saute them with the cauliflower before adding the eggs.
  • Swap out the feta with a different cheese, like cheddar, mozzarella, or goat cheese.

Other easy + delicious veggie-loaded breakfast recipes

Did you try this cauliflower scrambled eggs and now you’re hungry for more? 

Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on FacebookPinterest and Instagram for all kinds of veggie-loaded living ideas!

A plate of scrambled eggs with cauliflower, toast, sliced strawberries and blueberries on a white table. A  fork is in the scrambled eggs and there is crumbled feta and chopped chives on top. There is a napkin next to the plate on the table. There are small bowls of chopped chives, salt and pepper, blueberries with sliced strawberries , a glass container with a butter and a butter knife, and a plate with toast surrounding the plate, slighlty out of frame.

5 from 2 votes

Scrambled Eggs with Riced Cauliflower

Yield: 1 serving
Prep Time: 2 minutes
Cook Time: 5 minutes
Cuisine: American
Course: Breakfast
These Scrambled eggs with cauliflower rice have become my favorite easy veggie-loaded breakfast. All you do is cook your frozen cauliflower rice for a couple minutes before adding in your whisked eggs and salt and pepper. I love to top mine with some optional feta cheese and fresh herbs for a boost of flavor. This wholesome breakfast recipe takes about 5 minutes to make, is super filling, hearty, and family approved!

Ingredients
 

  • ½ Tablespoon olive oil
  • ¾ cup frozen riced cauliflower
  • 3 large eggs
  • kosher salt and ground black pepper to taste
  • crumbled feta cheese, optional and to taste
  • fresh chopped herbs like chives, parsley, dill or basil, optional

Instructions
 

  • Heat a medium or large skillet over medium heat. Once hot, add the oil and let that heat up for 30 seconds.
  • Add the riced cauliflower to the hot skillet. Use a spatula to spread the cauliflower out in an even layer and cook until tender and golden, about 3 minutes, stirring the cauliflower once or twice.
  • In a small bowl, whisk eggs, salt and pepper.
  • Pour egg mixture into the hot skillet with the riced cauliflower and cook and stir just until eggs are cooked and no liquid from the eggs remain.
  • Top with feta (if using) while hot and let it melt a bit for about 30 seconds, if using.
  • Enjoy warm garnished with fresh herbs on its own, in a wrap, with a side of oatmeal or with a side of toast and fresh fruit.
Calories: 359kcal, Carbohydrates: 7g, Protein: 27g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 11g, Trans Fat: 0.1g, Cholesterol: 574mg, Sodium: 504mg, Potassium: 431mg, Fiber: 2g, Sugar: 3g, Vitamin A: 810IU, Vitamin C: 36mg, Calcium: 101mg, Iron: 3mg