Low Carb Scrambled Eggs with Potatoes
Wake up to the perfect balance of indulgence and health with this Low Carb Scrambled Eggs with Potatoes—where fluffy, creamy scrambled eggs meet a clever twist on a breakfast classic! In place of traditional potatoes, nutrient-packed cauliflower is transformed into a golden, tender base that mixes seamlessly with rich eggs, heavy cream, and melted cheddar cheese. Prepared in just 25 minutes, this keto-friendly breakfast recipe is a flavorful and satisfying choice for those looking to cut carbs without sacrificing taste. Topped off with fresh chives for a pop of color and herbaceous flair, it’s a complete, one-skillet meal that’s as easy to prepare as it is delicious. Perfect for a hearty morning or quick brunch, this low-carb recipe will become a go-to for anyone craving a comforting, guilt-free start to the day.
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Ingredients
- 4 large Eggs
- 1 head Cauliflower
- 2 tablespoons Unsalted Butter
- 2 tablespoons Heavy Cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 0.5 cup Cheddar Cheese
- 2 tablespoons Chopped Chives
Directions
Step 1
Begin by preparing your cauliflower as a low-carb potato substitute. Cut the cauliflower into small florets, rinse, and drain well.
Step 2
In a food processor, pulse the cauliflower florets until they resemble small, rice-sized pieces. This can also be done with a grater if a food processor is unavailable.
Step 3
Heat 1 tablespoon of unsalted butter in a non-stick skillet over medium heat. Add the processed cauliflower and sauté for 5-7 minutes, stirring frequently, until the cauliflower is tender and slightly golden. Transfer to a bowl and set aside.
Step 4
In a mixing bowl, crack the eggs and whisk them together with the heavy cream, salt, and black pepper until fully combined and slightly foamy.
Step 5
Return the skillet to medium heat, and add the remaining tablespoon of butter. Once melted, pour in the egg mixture.
Step 6
Allow the eggs to sit for about 30 seconds without stirring to help form curds. Gently stir with a spatula, pushing the eggs from the edges toward the center.
Step 7
When the eggs are about half-cooked and are still slightly runny, add the sautéed cauliflower and cheddar cheese. Continue cooking, gently stirring, until the eggs are fully set but still soft and creamy.
Step 8
Remove the skillet from heat and let the carryover heat finish cooking the eggs.
Step 9
Garnish with chopped chives and serve immediately for a tasty, low-carb breakfast.
Nutrition Facts
| Serving size | (930.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 986.2 |
| Total Fat 71.3g | 0% |
| Saturated Fat 36.5g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 882.9mg | 0% |
| Sodium 2862.1mg | 0% |
| Total Carbohydrate 39.9g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 12.6g | |
| Protein 49.2g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 497.4mg | 0% |
| Iron 6.4mg | 0% |
| Potassium 2329.1mg | 0% |
Source of Calories