Hearty, low-carb, AND one-skillet?? Check, check and check. This delicious Cauliflower Breakfast Skillet recipe replaces the traditional potato you’d normally find. This hash features cauliflower, then tops with some runny eggs and crunchy diced bacon!
Total Time
20min
4.9
7 Ratings
Author: SideChef
Servings:
2
Ingredients
•
6
slices
Bacon
•
1/2
head
Cauliflower
•
2
cloves
Garlic
, minced
•
1
Medium
Onion
, diced
•
4
Large
Eggland's Best Classic Eggs
•
1
splash
Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
In a skillet over medium-high heat, fry the Bacon (6 slices) until crispy, about 4 minutes per side.
2.
Transfer the bacon to a plate and cool for 5 minutes. Once cooled, dice the bacon.
3.
To the same skillet, add the Cauliflower (1/2 head), Garlic (2 cloves), and Onion (1) to the skillet with the bacon grease, then cook for 5 minutes. If the pan becomes too dry, add Olive Oil (1 splash) - you want the cauliflower florets to cook through and begin to brown before you add the eggs.
4.
Using a spoon, make 4 wells in the cauliflower. Crack one of the Eggland's Best Classic Eggs (4) into each well, then season the top with Salt (to taste) and Ground Black Pepper (to taste). Place the lid on the skillet and cook the eggs until they set, about 3 minutes.
5.
Sprinkle the diced bacon over the top and serve immediately.
Author's Notes
Feel free to add some shredded cheese or chopped scallions to the top before serving!
Nutrition Per Serving
CALORIES
399
FAT
27.6 g
PROTEIN
22.7 g
CARBS
15.7 g
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