Broccoli Bacon Breakfast Skillet | Ann Shippy MD
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Broccoli Bacon Breakfast Skillet

broccoli bacon breakfast skillet

I enjoy getting as many vegetables in as I can during the day, which means I make an effort to include them in my breakfast. Here is a recipe that deliciously adds the superbly beneficial cruciferous vegetables of broccoli and cauliflower to your morning routine.

INGREDIENTS:

  • 2 ½ cups cauliflower rice, frozen
  • 1 head broccoli, cut into florets
  • 3 strips bacon
  • 2 eggs
  • Salt and pepper to taste

INSTRUCTIONS:

Preheat oven to 375F. Place strips of bacon on a baking sheet. Bake for 10-15 minutes or until the bacon reaches your desired crispiness. Set aside to drain on a paper towel lined plate. In a large skillet over medium heat, add cauliflower rice. Cook until most of the liquid is evaporated then add broccoli. Continue to cook until broccoli is softened. In a separate nonstick skillet, fry two eggs over low heat. Cut bacon into pieces and add to your large skillet along with eggs. Sprinkle with salt and pepper and serve warm.

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