Low Carb Scrambled Eggs with Potatoes
Indulge in a wholesome, low-carb twist on a breakfast classic with this 'Low Carb Scrambled Eggs with Potatoes' recipe. Featuring tender riced cauliflower as a clever substitute for potatoes, this dish is perfect for keto enthusiasts and anyone seeking a lighter take on comfort food. Fluffy scrambled eggs are enriched with heavy cream, melted cheddar cheese, and sautéed cauliflower, creating a creamy, flavorful dish that is both satisfying and nutritious. Seasoned with a touch of salt, pepper, and finished with fresh chopped chives, every bite is a blend of rich and delicate flavors. Ready in just 25 minutes, this easy recipe is your go-to for a quick, protein-packed breakfast or brunch. Perfect for two servings, it’s a low-carb egg recipe you’ll want to make again and again!
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Recipe Information
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
Instructions
Begin by preparing your cauliflower as a low-carb potato substitute. Cut the cauliflower into small florets, rinse, and drain well.
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.
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.
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.
Return the skillet to medium heat, and add the remaining tablespoon of butter. Once melted, pour in the egg mixture.
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.
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.
Remove the skillet from heat and let the carryover heat finish cooking the eggs.
Garnish with chopped chives and serve immediately for a tasty, low-carb breakfast.
Nutrition Facts
Calories |
986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.3 g | 91% | |
| Saturated Fat | 36.5 g | 182% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 883 mg | 294% | |
| Sodium | 2862 mg | 124% | |
| Total Carbohydrate | 39.9 g | 15% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 12.6 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 497 mg | 38% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 2329 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
