Ingredients
4 Slices bacon
2 Tbsp cooking fat divided (you can use the rendered bacon fat)
8 oz riced cauliflower
1 bunch spring onions – 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
Your favourite seasoning blend
STEP 1
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.
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.
Add the white part of the scallions and the bell pepper and cook until, stirring.
STEP 3
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.
STEP 4
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!
Recipe by Paleo Running Momma