Cauliflower Breakfast Skillet made in one pan and ready in 30 minutes. It is low-carb, keto-friendly, gluten-free, nutritious, and delicious!
This Cauliflower Breakfast Skillet recipe is made with bacon, eggs and cheese, but it can easily be adapted to your personal preference. This yummy cauliflower skillet is also great for Sunday brunch, lunch, and it even makes a super satisfying low carb dinner!
Usually, breakfast skillets are made using potatoes as the base. Using cauliflower instead is healthier and tastes just as good, if not even better. You get all of the flavor and texture minus the carbs. This keto breakfast skillet is also easy to customize with extra vegetables and toppings. For example, try adding a dollop of Greek yogurt, sliced avocado, fresh salsa, and cilantro. Yum! I hope that you all enjoy this Low Carb Cauliflower Breakfast Skillet!
Cauliflower Breakfast Skillet Ingredients
Cauliflower Breakfast Skillet ingredients can easily be changed up for a variety of keto breakfast skillet options.
- cauliflower – riced or chopped into small pieces.
- bacon – Excess fat trimmed off. Center-cut bacon is best. For a healthier version, try using turkey bacon or you can even make it a vegetarian skillet.
- eggs
- onion
- shredded cheddar cheese – Feel free to change it up!
- garlic – minced or chopped.
- olive oil
- paprika
- salt and pepper
How to make a Breakfast Skillet with Cauliflower Rice
Making a breakfast skillet with cauliflower rice is so easy and a healthy option for low carb and keto diets.
First, prepare the ingredients. You can buy bags of cauliflower rice at most grocery stores, which is very convenient and cut your prep time. You can also chop your cauliflower by hand or use a food processor. Chop the onion. Trim any excess fat off the bacon and chop into small, bite-sized pieces.
In a large nonstick skillet, cook the bacon over medium heat until it is crispy and the fat is rendered. Transfer the bacon to a plate using a slotted spoon, leaving the bacon grease in the pan. Do not wipe down the pan.
Using the same pan, add 1 tablespoon of olive oil over medium heat. Add the cauliflower rice and chopped onion to the skillet. Season with paprika, salt and pepper. Cook the vegetables, stirring occasionally, for about 5 minutes. Cover the skillet with a lid, and continue to cook until tender.
Remove the lid and stir in the minced garlic and cook for about 1 minute or until the garlic is fragrant. Return the cooked bacon to the pan and stir to combine.
Make four wells into the cauliflower mixture. Carefully crack an egg into each well. Season each egg with a little salt and pepper. Sprinkle the shredded cheese over everything and recover with the lid. Cook until the eggs are cooked to your personal preference, about 5 minutes, but times can vary. Serve hot and season with additional salt and pepper if needed.
Cauliflower Breakfast Skillet
Ingredients
- 24 oz. cauliflower riced or chopped into small pieces
- 12 oz. bacon fat trimmed / center-cut is best
- 4 large eggs
- 1/2 cup chopped onion
- 1/2 cup shredded cheddar cheese
- 1 tbsp garlic minced or chopped.
- 1 tbsp olive oil
- 1/2 tsp paprika
- salt and pepper to taste
Instructions
- Prepare the ingredients. You can buy bags of cauliflower rice at most grocery stores, which is very convenient and cut your prep time. You can also chop your cauliflower by hand or use a food processor. Chop the onion. Trim any excess fat off the bacon and chop into small, bite-sized pieces.
- In a large nonstick skillet, cook the bacon over medium heat until it is crispy and the fat is rendered. Transfer the bacon to a plate using a slotted spoon, leaving the bacon grease in the pan. Do not wipe down the pan.
- Using the same pan, add 1 tablespoon of olive oil over medium heat. Add the cauliflower rice and chopped onion to the skillet. Season with salt, pepper, and paprika. Cook the vegetables, stirring occasionally, for about 5 minutes. Cover the skillet with a lid, and cook until they are tender.
- Remove the lid and stir in the minced garlic and cook for about 1 minute or until the garlic is fragrant. Return the cooked bacon to the pan and stir.
- Make four wells into the cauliflower mixture. Crack an egg into each well and season each egg with salt and pepper. Sprinkle the shredded cheese over everything and cover with the lid. Cook until the eggs are cooked to your personal preference, about 5 minutes, but times can vary. Serve hot and season with additional salt and pepper if needed.
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This was really good. Fill the craving that I had for potato skillet in the morning. Thanks for sharing
Thank you, Amanda! I’m glad you enjoyed the cauliflower skillet!
I didn’t even bother with the bacon in this recipe is still so delicious!
Thank you so much, Deborah! I also love it without the bacon. Happy to hear that you enjoyed it.