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 a classic eggs and bacon breakfast. Gluten-free, dairy-free, paleo and keto friendly.

INGREDIENTS:

  • 2 ½ cups cauliflower rice, frozen (organic) or make your own
  • 1 head broccoli, cut into florets (organic)
  • 3 strips bacon (nitrate free)
  • 2 eggs (pasture-raised, organic)
  • Pink salt and pepper to taste
  • 1 Tbsp. coconut oil (optional – to fry eggs)

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.