Cauliflower Rice Breakfast Hash

This Cauliflower Rice Breakfast Hash is a low-carb delight, blending the comforting taste of traditional breakfast favourites with the nutritional punch of cauliflower.

Ingredients:

4 slices Bacon (Optional)
1 Yellow Onion (chopped, small)
1 Yellow Bell Pepper (chopped)
1 head Cauliflower (shredded into rice)
2 Egg
Sea Salt & Black Pepper (to taste)
1 tbsp Chives (optional, chopped)

Directions:

1. In a skillet over medium heat, add the bacon (if using) and cook for 5 to 7 minutes or until cooked through. Remove, chop into small pieces and set aside, leaving some of the rendered fat in the pan.
2. Add the onion and bell pepper and cook for 3 to 4 minutes, stirring as needed. Add the cauliflower rice and stir to combine. Cook for an additional 2 to 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.
3. Remove from the pan and divide onto plates. Top with bacon, sea salt, pepper and chives, if using. Enjoy!

Good to know:

LEFTOVERS:  Refrigerate in an airtight container for up to four days. For best results, enjoy the eggs when served and reheat leftover hash in a pan.

MORE FLAVOUR:  Top the hash with or chili flakes.

MORE FLAVOUR:  Serve with avocado.

MORE FLAVOUR:  Use another fresh herb such as parsley.