Ingredients

The following ingredients have 4 Servings
  • 4 Slices nitrate free bacon ({Sugar free for Whole30})
  • 2 Tbsp cooking fat (divided (you can use the rendered bacon fat))
  • 8 oz riced cauliflower
  • 1 bunch scallions (white and green parts separated)
  • 1 small red bell pepper (diced)
  • 4 oz 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 favorite seasoning blend)

Instruction

  • Heat a 10” 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.
  • 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.
  • Add the white part of the scallions and the bell pepper and cook until, stirring.
  • 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.
  • 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.
  • 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.
  • Remove from heat and garnish with the green scallions. Enjoy!