NME Cauliflower Rice Breakfast Bowl

Updated: Dec 9, 2020

2 Servings 25 Minutes


4 slices Organic Bacon

8 White Button Mushrooms(sliced)

1 tbsp Coconut Aminos

3 cups Cauliflower Rice

2 Egg


  1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Add the bacon and cook for 15 to 18 minutes or until the bacon is cooked to your preference. Remove and set aside.

  2. Meanwhile, in a pan over medium heat, add the mushrooms and cook for 3 to 4 minutes. Add the coconut aminos to the pan and stir. Then add the cauliflower rice and cook for 2 to 3 minutes. Remove and set aside.

  3. Crack the eggs into the pan and cook until the whites are set and the yolk is done to your preference. Place the egg on top of the cauliflower rice and add the bacon on the side. Serve and enjoy!

Nutrition per serving

Calories 346

Fat 26g

Carbs 10g

Protein 19g

Fiber 4g

Sugar 6g


Leftovers - Refrigerate in an airtight container for up to two days. For best results, consume the eggs the same day they were cooked. More Flavor -Add chili flakes, sea salt or hot sauce.

Additional Toppings - Add sliced avocado or extra greens on the side.

No Pork - Use turkey bacon instead. No Coconut Aminos - Use tamari or soy sauce instead.


NMELifestyle LLC.

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