Recipe adapted from Paleo Running Mama.
Breakfast Cauliflower Rice
Prep time
Cook time
Total time
Author: Home Sweet Hunter
Recipe type: Breakfast or Dinner
Cuisine: American
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
- Preheat oven to 400 degrees F.
- Toss cubed butternut squash with a little coconut oil, Himalayan pink salt and pepper. Arrange coated squash on a baking sheet with parchment paper.
- Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
- While squash is roasting, heat a skillet to medium-high heat and cook bacon pieces until browned.
- Once cooked, remove bacon and set aside on plate with a paper towel.
- Discard bacon fat and add 1 Tbsp of coconut oil to skillet.
- 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.
- Add roasted butternut squash to skillet.
- 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.
- Finish with lots of Trader Joe's Everything But the Bagel seasoning.