Categories: Breakfast Dishes

Ingredients

• 3 slices bacon, cut into small pieces
• 1/2 yellow or sweet onion, chopped
• 1/2 yellow bell pepper, chopped
• 3 cloves garlic, minced
• 1 tsp. dried Herbes de Provence, dried oregano or thyme
• 1 tsp. smoked paprika
• 3 cup cauliflower rice (raw)
• 1 Tbsp. lemon juice
• 10 oz. frozen chopped spinach, thawed and excess moisture gently squeezed out
• 1/2 cup shredded cheddar cheese
• 3/4 tsp. kosher salt
• Freshly ground black pepper
• Chopped parsley, for garnish
• 4 eggs, cracked into 4 small ramekins or bowls

Directions

1. Heat oven to 350 degrees.

2. In a large oven-safe skillet, cook bacon over medium-low heat until starting to crisp, about 5 minutes. Add onion and bell pepper and cook until tender, about 6 minutes. Add the minced garlic, herbes and smoked paprika and stir.

3. Add the cauliflower and cook until tender, about 5 minutes, stirring frequently. Add the lemon juice, stir, and then the spinach, and stir until well-combined. Remove from heat and sprinkle the cheese evenly over the mixture. Gently make four wells in the mixture

4. with a wooden spoon. Spritz each well with nonstick spray. Pour one eqg into each well. Bake until eggs are done, 7 to 8 minutes for runny yolk, longer for firmer yolk. Sprinkle with black pepper, more salt if needed, parsley and serve.

Email to a friend | Print this recipe | Back