Add the Bacon (8 slice) to a large skillet with deep sides and heat it up over medium-high heat. Let it cook and render out the fat until it is crispy, about 6-8 minutes.
Add the Cremini Mushroom (8 ounce) and cook them in that bacon fat for another couple of minutes, until they soften.
Add the Garlic (3 clove) and Fresh Parsley (1 tablespoon), and cook for another minute or so until fragrant.
Stir in the Frozen Cauliflower Rice (24 ounce) and let it get tender for about 5 minutes, stirring occasionally.
While that all cooks, whisk the Egg (3), Milk (1 cup), Crème Fraîche (3 tablespoon), Parmesan Cheese (3 tablespoon), Salt (1 pinch), and Ground Black Pepper (1 pinch) together in a bowl thoroughly.
When the cauliflower rice is tender, pour in the sauce and stir continuously until the eggs cook through and the sauce is thick but not scrambled. This only takes 2-3 minutes.
Take the pan off of the heat as soon as it is done, then scoop it into pretty bowls. Serve with Shaved Parmesan Cheese (to taste) and Fresh Parsley (to taste) on top and enjoy!