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B-fast Veggies

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B-fast Veggies

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Course: Breakfast
Cuisine: American
Keyword: Breakfast Veggies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 214kcal


  • 2 1/2 cup cauliflower, florets
  • 1 medium onion
  • 2 tablespoon olive oil
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1/8 cup water
  • 1 clove garlic
  • 2 teaspoon lemon juice
  • 2 teaspoon parsley, fresh
  • 1 none cooking spray
  • 4 large egg

Serve With

  • 2 cup grapes


  • Chop cauliflower into smaller pieces and dice onion. Set aside.
  • Heat oil in a large skillet over medium heat.
  • Add cauliflower and onions to hot skillet and cook for 2-3 minutes, allowing the veggies to brown.
  • Stir in paprika, salt, pepper, and water. Cover and cook for 3-5 minutes until cauliflower is tender, adding a bit more water if necessary to keep from sticking/burning.
  • Mince garlic and add to skillet; reduce heat to low and cook for 2 minutes, stirring occasionally.
  • Add lemon juice and cook for 30 seconds more; lemon juice will begin to evaporate.
  • Sprinkle in parsley, then remove from heat, keeping covered.
  • Spray a separate skillet with cooking spray and heat over medium.
  • Crack eggs 1 or 2 at a time into the hot skillet; cook approximately 2 minutes per side until whites are set but the yolks are still slightly runny (or to desired doneness). Repeat until all four eggs have been cooked.
  • Serve eggs on top of cauliflower with grapes on the side.
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Calories: 214kcal | Carbohydrates: 20g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 242mg | Fiber: 3g | Sugar: 15g

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