Cauliflower Breakfast Skillet
This sizzling cauliflower breakfast skillet is a powerhouse of flavors that’ll make you rethink your breakfast routine. Crispy bacon, perfectly runny eggs, and seasoned cauliflower rice come together in one pan for a satisfying, low-carb feast that’s ready in under 30 minutes.
Variations & Substitutions
You can swap bacon for Italian sausage, turkey bacon, or even pepperoni for a different flavor profile. For the cheese, try mixing things up with feta or mozzarella.
Don’t feel limited by the vegetables either – I often throw in some spinach, mushrooms, or bell peppers. If you’re feeling adventurous, add a cup of sauerkraut for a tangy twist that really wakes up your taste buds.
Tips & Tricks for Perfect Results
Here’s my secret to nailing this recipe every time: start with room temperature eggs for more even cooking. When making the wells for the eggs, make them deep enough so the eggs stay put.
Keep a close eye on the eggs while they cook – they can go from perfect to overdone in seconds! I’ve found that using a heavy-bottomed skillet helps prevent hot spots and gives you more control over the cooking process.
Making the Recipe Stand Out
Want to make this dish really pop? I love adding a dollop of Greek yogurt, some sliced avocado, and fresh salsa on top. A sprinkle of fresh herbs like chives or cilantro adds both color and flavor. For an extra kick, try adding a dash of hot sauce or red pepper flakes.
Storage & Reheating
This skillet makes fantastic leftovers! Store any remaining portions in an airtight container in the fridge for up to 3 days. When reheating, I recommend using a skillet over medium-low heat to maintain the textures.
If you’re meal prepping, you can prepare the cauliflower and bacon mixture ahead of time, then just add the eggs and cheese when you’re ready to eat. Avoid microwaving if possible – it can make the eggs rubbery and the bacon lose its crispiness.
Cauliflower Breakfast Skillet
Ingredients
- 24 oz cauliflower riced or chopped small
- 12 oz bacon trimmed
- 4 large eggs
- 1/2 cup chopped onion
- 1/2 cup shredded cheddar cheese
- 1 tbsp minced garlic
- 1 tbsp olive oil
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Cook chopped bacon in a large nonstick skillet over medium heat until crispy. Remove bacon with a slotted spoon, leaving the grease in the pan.
- Add olive oil to the same pan. Toss in cauliflower rice and onion. Season with paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Cover and cook until tender, then add garlic and cook for 1 minute until fragrant.
- Return bacon to the pan and stir to combine.
- Create 4 wells in the cauliflower mixture and crack an egg into each. Season eggs with salt and pepper.
- Sprinkle cheese over everything, cover, and cook for about 5 minutes until eggs reach your preferred doneness.
