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


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


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!