This easy pesto cauliflower breakfast skillet is a nutrient-dense dish packed with greens and flavor. The lemon pesto is dairy and nut-free, and the cauliflower adds a satisfying base. Perfect for a hearty breakfast option that can be made quickly.
1: Blend the ingredients for the pesto: olive oil, basil, spinach or kale, nutritional yeast, lemon juice, salt, and pepper.
2: Store the pesto in an airtight container in the fridge.
3: For the skillet, bring a skillet to medium heat and add cauliflower rice, allowing it to cook for 1-2 minutes to cook off any liquid.
4: Add baby greens, pesto, and cream cheese to the skillet and stir to combine well.
5: Make 2 holes for the eggs in the skillet mixture, add a splash of oil in the center of each hole, and crack 2 eggs into the nests.
6: Cover the pan with a lid and cook until the egg whites are set, about 5 minutes.
