Keto Hawaiian Breakfast Bowl: A Tropical Paradise in Every Bite

Allergens

Eggs, Dairy (from ham), Tree Nuts (coconut and macadamia nuts)

Ingredients

• 1 cup cooked cauliflower rice
• 4 large eggs
• 1/2 cup canned coconut milk
• 1/2 tsp salt, divided
• 1/4 tsp black pepper, ground
• 1 tbsp extra virgin olive oil
• 4 oz ham steak, thinly sliced
• 1/2 cup diced pineapple
• 1/2 cup shredded coconut flakes
• 1/4 cup chopped macadamia nuts
• 1 avocado, sliced
• Fresh cilantro leaves for garnish

Instructions

1. In a medium bowl, whisk together the cooked cauliflower rice, eggs, coconut milk, 1/4 tsp salt, and black pepper. Set aside.
2. Heat olive oil in a non stick skillet over medium heat. Add thinly sliced ham steak and cook until golden brown and crispy, about 3 4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, pour the egg mixture and cook over medium heat for 4 5 minutes or until the edges are set but the center is still slightly runny. Gently stir in the diced pineapple during the last minute of cooking.
4. To serve, divide the cooked egg scramble between four bowls, topping each with ham, shredded coconut flakes, chopped macadamia nuts, and avocado slices. Finish with a sprinkle of remaining salt and fresh cilantro leaves.

Chef’s Insight

This keto-friendly Hawaiian breakfast bowl is a perfect way to start your day with a low-carb, high-protein meal that doesn't compromise on flavor or texture.

Notes

Adjust the amount of salt and black pepper to taste.