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Cauliflower Rice Breakfast Hash

Serving Size

2

Ingredients

  • 4 slices bacon
  • ½ small yellow onion, chopped
  • ½ yellow bell pepper, chopped
  • 3 cups cauliflower rice
  • 4 eggs
  • Sea salt & black pepper (to taste)
  • 1 tbsp chives, chopped (optional)

Directions

  • Add the bacon in a skillet over medium heat and cook for 5-7 minutes or until cooked through. Let the bacon cool and chop it into small pieces. Leave some of the rendered fat in the pan
  • Add the onion and bell pepper and cook for 3-4 minutes, stirring as needed. Add the cauliflower rice and stir to combine. Cook for an additional 2-3 minutes. Make space for the eggs and crack one egg into each hole. Cook the eggs until the whites are set, and the yolk is done to your liking.
  • Remove from the pan and divide onto plates. Top with bacon, sea salt, pepper, and chives, if using.

Notes

Leftovers: Refrigerate in an airtight container for up to four days. Enjoy the eggs when served, and reheat the leftover hash in a pan for the best results. More Flavor & Toppings: Top the hash with Everything Bagel Seasoning or chili flakes. Serve with avocado.