Cauliflower Breakfast Skillet
This Cauliflower Breakfast Skillet is low carb and delicious! It is made with bacon, eggs and cheese in one pan and ready in 30 minutes!
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.