Breakfast Fajitas
with chili-lime cauliflower

Name: Breakfast Fajitas
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Onions, red and medium, sliced; 2 Bell peppers, any color, sliced; 4 oz Cheese, cheddar, shredded; 10 Eggs; 2 Tbsp Milk; 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp + 1 Tbsp Oil, cooking; 8 Tortillas, gluten-free and fajita-sized corn; for serving Salsa; for serving Sour cream; 1 head Cauliflower, florets; 1 Tbsp Oil, cooking; 1 tsp Chili powder; 2 tsp Lime juice

Active: 35 Total: 35

Original GF Paleo Vegetarian

Flavorful onions and peppers give this breakfast-for-dinner all the flavor of traditional fajitas.
Smarts: We use one pan to cook the onions and peppers and then the eggs, but if you'd prefer to speed things along, use two pans and cook these elements at the same time.

Ingredients

Metric

Servings:

Breakfast Fajitas:

Onions, red and medium - 1/2 , sliced
Bell peppers, any color - 2 , sliced
Cheese, cheddar - 4 oz , shredded
Eggs - 10
Milk - 2 Tbsp
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp + 1 Tbsp
Tortillas, gluten-free and fajita-sized corn - 8
Salsa - for serving
Sour cream - for serving

Chili-Lime Cauliflower:

Cauliflower - 1 head , florets
Oil, cooking - 1 Tbsp
Chili powder - 1 tsp
Lime juice - 2 tsp

Prep

Onions / Bell peppers / Cauliflower - (If prepping right before cooking, get oven heating first.) Prep as directed. Store onions and bell peppers in one container. Store cauliflower separately. (Can be done up to 5 days ahead)
Cheese - Shred cheese. (Can be done up to 2 days ahead)
Eggs - Whisk eggs with milk, salt, and pepper.

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Make

Heat oven to 425F / 218C degrees.
On a sheet pan, toss cauliflower with cooking oil (portion for cauliflower), chili powder, and some salt and pepper. Roast, flipping cauliflower halfway through cooking, until very tender, 20 to 25 minutes.
When cauliflower is nearly finished roasting, heat a large nonstick skillet with first portion of oil (for fajitas) over medium-high heat. Add onions and bell peppers. Season with some salt. Saute until vegetables are slightly tender but still have some crunch, 3 to 5 minutes. Set aside.
Wipe out the nonstick skillet and reduce heat to low-medium. Add second portion of oil (for fajitas). Pour whisked eggs over heated oil. Scramble eggs by letting them cook until just set on the bottom and then gently fold until cooked to your liking.
When cauliflower is done, squeeze lime juice over top.
Warm tortillas according to package directions.
Set out tortillas, eggs, peppers and onions, cheese, salsa, and sour cream. Assemble fajitas at the table. Enjoy with cauliflower on the side.

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Breakfast Fajitas with chili-lime cauliflower