Low Carb Breakfast, Eggs & Cauli Rice

I love savory breakfasts loaded with whole natural foods. While not everything I make is from scratch, I choose the best possible to fit both my schedule and my health goals.

  • A few of the shopping rules I follow most often are:
  • As close to nature as possible.
  • Organic where available.
  • Colors, colors, colors.
  • Buy precut if time is tight.
  • Fresh first, frozen second.
  • Fewer than five ingredients and only ingredients I understand.
  • Eat plants more than animals.

This doesn’t mean I’m perfect with my food, but as I tidy up my habits lately, I’m leaning into these heavily. This is where true weight loss and health is real. If you eat like this most of the time, you’ll reach your goals.

This recipe is a low carb, filling way to start your day. It’s easy too!

Ingredients

1 bag Cascadian Farms Organic Riced Cauliflower

3 or 4 pasture raised chicken eggs

1 teaspoon freshly minced parsley

2 cloves garlic, minced

1 tbsp ghee

Sea salt, pepper or other seasonings you prefer on eggs.

Pull cauliflower out of freezer and let stand at room temperature for about ten minutes to defrost slightly.

Melt ghee in nonstick frying pan over medium heat.

Add garlic and cauliflower. Brown. Flatten out cauliflower in pan and reduce heat to medium/low. Add eggs individually. I decided to flip mine after the bottom cooked so it was like a poached egg with a runny yolk – cook how you wish.

Serve topped with fresh parsley.

My son added ketchup to his for deeper flavor. (We use Muir Glenn Ketchup)

This has a very mild flavor so I could see it topped with salsa because I love salsa!

If you make it, let me know what you think in the comments below…

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