Low Carb Scrambled Eggs with Bacon and Potatoes
Kick-start your morning with this flavorful and protein-packed recipe for Low Carb Scrambled Eggs with Bacon and Potatoes! This keto-friendly twist on a breakfast classic replaces traditional potatoes with sautéed cauliflower "rice," delivering all the hearty satisfaction without the carbs. Perfectly fluffy scrambled eggs are enriched with heavy cream and gently folded with crispy bacon and golden cauliflower for a savory medley of textures and flavors. A sprinkle of fresh green onions adds a pop of color and brightness to this quick and easy low-carb breakfast, which is ready in just 30 minutes. Whether you're following a low-carb lifestyle or just looking for a hearty yet healthy dish to fuel your day, this breakfast favorite is the ultimate combination of indulgence and nutrition.
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Ingredients
- 4 pieces eggs
- 4 pieces bacon strips
- 1 cup cauliflower
- 1 tablespoon butter
- 2 tablespoons heavy cream
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons green onions
Directions
Step 1
Begin by preparing the cauliflower. Cut 1 cup of cauliflower into small florets, then pulse them in a food processor until they resemble small rice-sized pieces.
Step 2
Heat a large skillet over medium heat. Add the bacon strips and cook until crispy, about 6-8 minutes. Once cooked, remove the bacon from the skillet and place on a paper towel-lined plate to drain. Reserve about 1 tablespoon of bacon fat in the skillet.
Step 3
In the same skillet with reserved bacon fat, add the processed cauliflower. Sauté the cauliflower 'rice' for about 5-7 minutes or until they become slightly tender and begin to brown. Remove from the skillet and set aside.
Step 4
In a medium bowl, crack 4 eggs and add 2 tablespoons of heavy cream, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Whisk the eggs thoroughly until they are completely mixed and slightly frothy.
Step 5
Heat 1 tablespoon of butter in a clean skillet over medium-low heat until melted. Pour in the beaten eggs. Let them cook without stirring until they just begin to set at the edges, then use a spatula to gently push the eggs from the edges to the center, allowing the uncooked eggs to flow to the edges and cook.
Step 6
Continue the gentle folding motion until the eggs are mostly cooked but still slightly runny, then add the sautéed cauliflower and crumbled bacon into the eggs. Mix everything together until fully incorporated and the eggs are cooked to your desired consistency.
Step 7
Slice 2 tablespoons worth of green onions. Sprinkle the green onions over the egg mixture and give it a final gentle stir.
Step 8
Divide the scrambled eggs with bacon and cauliflower potatoes between two plates and serve immediately.
Nutrition Facts
| Serving size | (446.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 710.7 |
| Total Fat 54.4g | 0% |
| Saturated Fat 23.3g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 842.1mg | 0% |
| Sodium 2332.2mg | 0% |
| Total Carbohydrate 11.1g | 0% |
| Dietary Fiber 3.7g | 0% |
| Total Sugars 4.2g | |
| Protein 40.4g | 0% |
| Vitamin D 166.2IU | 0% |
| Calcium 164.9mg | 0% |
| Iron 5.0mg | 0% |
| Potassium 982.4mg | 0% |
Source of Calories