Servings: 2 | Prep time: 10 mins | Cook time: 10 min
Nutritional information: (average serve)
- Calories: 312
- Protein: 15g
- Carbs: 14g
- Fat total: 22g | Sat fat: 7g
Ingredients:
4 Slices nitrate free bacon
2 Tbsp cooking fat divided (you can use the rendered bacon fat)
230g riced cauliflower
1 bunch green onions (white and green parts separated)
1 small red bell pepper diced
115g broccoli florets cut into bite size pieces
2-3 teaspoons coconut aminos
Sea salt and freshly ground black pepper to taste
2 large eggs Or one per person
Everything bagel seasoning or your favourite seasoning blend
Method
Step 1
Heat skillet over medium high heat. Add the bacon pieces and cook until crisp. Once done, remove to a paper towel lined plate and set aside. Let the skillet cool down a bit.
Step 2
If using the rendered bacon fat for cooking, save 2 Tbsp and leave about 1 Tbsp in the skillet. If not, discard bacon fat and add 1 tablespoon of preferred fat to skillet and heat over medium.
Step 3
Add the white part of the scallions and the bell pepper and cook until, stirring.
Step 4
Add another tablespoon of cooking fat along with the broccoli and stir to coat. Sprinkle with salt, pepper and seasoning. If broccoli is fresh, cover the skillet for 15-30 seconds to soften broccoli slightly. If frozen, stir and cook 15-30 seconds.
Step 5
Add the cauliflower rice, coconut aminos and salt and pepper. Stir to coat cauliflower rice with the other veggies and cook 30-45 seconds to soften.
Step 6
Crumble in the cooked bacon, then lower the heat and create 2 grooves in the mixture for the eggs. Add a bit of fat to each groove and crack an egg in each one. Sprinkle with salt, pepper, and seasonings of choice, then cover the skillet and cook about 2 minutes for a soft yolk, or until eggs are cooked to preference.
Step 7
Remove from heat and garnish with remaining green onions. Enjoy!