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| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 6 slices bacon cut into 1" pieces
- 1 onion chopped
- 1 red bell pepper chopped
- 1 large head of cauliflower chopped
- kosher salt
- Freshly ground black pepper
- 1/4 teaspoon smoked paprika
- 3 tablespoon water
- 2 cloves garlic minced
- 2 tablespoon finely chopped chives
- 4 eggs
- 1 cups shredded cheddar cheese
Ingredients
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Instructions
- In a large nonstick skillet over medium heat, fry bacon until crispy. Turn off heat and transfer bacon to a paper towel-lined plate. Keep most of bacon fat in skillet, removing any black pieces from the bacon.
- Turn heat back to medium and add onion, bell pepper, and cauliflower to the skillet. Cook, stirring occasionally, until the vegetables begin to soften and turn golden. Season with salt, pepper, and paprika.
- Add 2 tablespoons of water and cover the skillet. Cook until the cauliflower is tender and the water has evaporated, about 5 minutes. (If all the water evaporates before the cauliflower is tender, add more water to the skillet and cover for a couple minutes more.)
- Take off the lid, then stir in the garlic and chives and cook until the garlic is fragrant, about 30 seconds. Using a wooden spoon, make four holes in the hash to reveal bottom of skillet. Crack an egg into each hole and season each egg with salt and pepper. Sprinkle cheese and cooked bacon bits over the entire skillet. Replace lid and cook until eggs are cooked to your liking, about 5 minutes for a just runny egg. Serve warm.
Nutrition Facts
Low Carb Breakfast Hash
Amount Per Serving
Calories 260
Calories from Fat 135
% Daily Value*
Total Fat 15g
23%
Saturated Fat 7g
35%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 180mg
60%
Sodium 466mg
19%
Potassium 676mg
19%
Total Carbohydrates 15g
5%
Dietary Fiber 5g
20%
Sugars 5g
Protein 18g
36%
Vitamin A
41%
Vitamin C
215%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.
