Breakfast Cauliflower Rice
Author: 
Recipe type: Breakfast or Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 slices compliant bacon cut into bite size pieces
  • 1 bag riced cauliflower
  • 1 bag broccoli florets cut into bite size pieces
  • 12 oz bag cubed butternut squash (Trader Joe's)
  • 4 eggs
  • 1 tbsp coconut aminos
  • 2 tbsp avocado or coconut oil
  • Trader Joe’s everything bagel seasoning
Instructions
  1. Preheat oven to 400 degrees F.
  2. Toss cubed butternut squash with a little coconut oil, Himalayan pink salt and pepper. Arrange coated squash on a baking sheet with parchment paper.
  3. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
  4. While squash is roasting, heat a skillet to medium-high heat and cook bacon pieces until browned.
  5. Once cooked, remove bacon and set aside on plate with a paper towel.
  6. Discard bacon fat and add 1 Tbsp of coconut oil to skillet.
  7. Add riced cauliflower, chopped broccoli and coconut aminos to skillet. Cook stirring occasionally for 45-60 seconds. Cover skillet with lid for 1-2 minutes or or until veggies are softened.
  8. Add roasted butternut squash to skillet.
  9. Lower the heat a little and create grooves for the eggs. Add a little bit of coconut oil to each groove and crack an egg in each one. Cover the skillet and cook about 2 minutes, or until eggs are cooked to preference.
  10. Finish with lots of Trader Joe's Everything But the Bagel seasoning.
Recipe by Mycah Hunter at https://mycahhunter.com/breakfast-cauliflower-rice/