with chili-lime cauliflower
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.
- 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
- Cauliflower - 1 head, florets
- Oil, cooking - 1 Tbsp
- Chili powder - 1 tsp
- Lime juice - 2 tsp
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.
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.
Delicious and Easy!0 Helpful
Super quick and easy. Everyone loves breakfast for dinner! Will probably pick a different vegetable next time. Cauliflower was ... fine. But didn't quite work.0 Helpful
I enjoyed the breakfast fajitas, they were easy to make and delicious. I used a shallot instead of the red onion because I didn't want to use only part of an onion, and cooked it a little more than stated or it would have been raw. I used bought salsa and skipped the sour cream. However, the cauliflower didn't really work for me, maybe because it got slightly burnt. One piece of advice, watch this one like a hawk, it catches quickly !0 Helpful
Super easy, steam/sautéed the veg instead because it was too hot for the oven0 Helpful
These were fine, ended up eating the egg leftovers in a salad instead. The cauliflower was exceptional.0 Helpful
Used this as an inspiration. For the bell peppers I added smoked paprika which gave it more of a fajita flavor. Topped the eggs with green onions, avocados and crumbled Ranchero cheese. Instead of the cauliflower we had black beans and corn for sides. Delish!0 Helpful