Whether you’re low carb or just trying to incorporate more vegetables into your daily eating, you can’t go wrong with this cauliflower breakfast bowl! It’s low carb, high protein, and it is absolutely delicious!
The Cauliflower
Cauliflower has grown in popularity in past years. It’s low carb and takes on the flavor of whatever seasonings you use. That’s why it works as “rice” or, in this case, faux-tatoes.
You can use frozen chopped cauliflower for this cauliflower breakfast bowl recipe, but I really recommend using about half of a fresh head of cauliflower so the recipe isn’t soggy or mushy.
The Bacon
I used real bacon bits in this breakfast bowl, but you can swap those out for turkey bacon, sausage, or any other kind of meat you prefer! Just cook the meat first, then remove it from the pan, so you can cook your onion and cauliflower in the leftover fat in the pan.
Recipe Video
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Low Carb Breakfast Bowl
Ingredients
Instructions
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First, chop cauliflower and dice onion. Set aside.
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In a frying pan on medium heat, cook bacon until crispy.
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Once cooked to your liking, remove bacon from pan and add oil (if needed), cauliflower, and onion.
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Cook cauliflower and onion for about 10 minutes, stirring occasionally, or until cauliflower has softened and onions are translucent.
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While cauliflower and onion are cooking, chop bacon into pieces.
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When cauliflower has softened and onion is translucent, add bacon, garlic, salt, pepper, and garlic powder. Stir well.
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Create four holes in the breakfast mixture and gently put one egg in each hole, being careful not to break the yolk.
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Turn heat to low, cover with a lid, and allow eggs to cook 3-5 minutes or until egg whites are cooked through.
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Remove lid and season eggs with salt and pepper.
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Serve each portion with half of an avocado, hot sauce, or with your favorite breakfast bowl topping(s).
