For a breakfast packed with protein and healthy fats, look no further! This Cauliflower Rice Breakfast Bowl is the perfect way to start your morning. You can spice it up by adding chili flakes, sea salt or hot sauce. If you're an avid avocado lover, you can add some sliced avocados. I personally like to add a handful of baby spinach for some extra greens. I absolutely LOVE coconut aminos in place of soy sauce. There's way less sodium and it has a slightly sweeter taste IMO. For the sake of this recipe, you could use tamari or soy sauce if you don't have coconut aminos.
Refrigerate leftovers in an airtight container for up to two days. For best results, consume the eggs the same day they were cooked.
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment
paper. Add the bacon and cook for 15 to 18 minutes or until the bacon is
cooked to your preference. Remove and set aside.
Meanwhile, in a pan over medium heat, add the mushrooms and cook for 3 to 4 minutes. Add the coconut aminos to the pan and stir. Then add the cauliflower rice and cook for 2 to 3 minutes. Remove and set aside.
Crack the eggs into the pan and cook until the whites are set and the yolk is
done to your preference. Place the egg on top of the cauliflower rice and add
the bacon on the side. Serve and enjoy!
Ingredients
Directions
Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment
paper. Add the bacon and cook for 15 to 18 minutes or until the bacon is
cooked to your preference. Remove and set aside.
Meanwhile, in a pan over medium heat, add the mushrooms and cook for 3 to 4 minutes. Add the coconut aminos to the pan and stir. Then add the cauliflower rice and cook for 2 to 3 minutes. Remove and set aside.
Crack the eggs into the pan and cook until the whites are set and the yolk is
done to your preference. Place the egg on top of the cauliflower rice and add
the bacon on the side. Serve and enjoy!
