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RECIPE
8 INGREDIENTS5 STEPS20MIN

Cauliflower Breakfast Skillet

4.9
7 Ratings

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Hearty, low-carb, AND one-skillet?? Check, check and check. This delicious breakfast recipe replaces traditional potato you’d normally find in hash with cauliflower, then tops it with some runny eggs and crunchy diced bacon.
20MIN
Total Time

SideChef

Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients

US / METRIC
Servings:
2
Serves 2
6 slices
1/2 head
cut into small florets
2 cloves
Garlic , minced
1
Medium  Onion , diced
4
Large  Eggs
1 splash
to taste

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Nutrition Per Serving

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CALORIES
421
FAT
27.8 g
PROTEIN
24.2 g
CARBS
20.3 g

Author's Notes

Feel free to add some shredded cheese or chopped scallions to the top before serving!

Cooking Instructions

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Step 1
In a skillet over medium-high heat, fry the Bacon (6 slice) until crispy, about 4 minutes per side.
Step 2
Transfer the bacon to a plate and cool for 5 minutes. Once cooled, dice the bacon.
Step 3
To the same skillet, add the Cauliflower (1/2 head), Garlic (2 clove), 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.
Step 4
Using a spoon, make 4 wells in the cauliflower. Crack one of the Egg (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.
Step 5
Sprinkle the diced bacon over the top and serve immediately.

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Nutrition Per Serving
Calories
421
% Daily Value*
Fat
27.8 g
36%
Saturated Fat
9.4 g
47%
Trans Fat
0.1 g
--
Cholesterol
396.2 mg
132%
Carbohydrates
20.3 g
7%
Fiber
5.6 g
20%
Sugars
7.7 g
--
Protein
24.2 g
48%
Sodium
566.8 mg
25%
Vitamin D
2.2 µg
11%
Calcium
133.6 mg
10%
Iron
3.1 mg
17%
Potassium
995.4 mg
21%
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