4 eggs
1/2 lb. uncured bacon (cooked and cut in pieces) 1/3 cup chopped onion 1 lb. pack of frozen riced cauliflower (thawed overnight in refrigerator) Favorite seasonings (sea salt, pepper, garlic powder, nutritional yeast, Parmesan cheese, etc.) Saute riced cauliflower and onion in olive or sesame oil until tender. Feel free to add more veggies, like chopped zucchini, mushrooms, and bell peppers or chopped spinach. Stir in scrambled eggs, cooked bacon and seasonings. (2-4 servings) Tip: To save time, prepare the cauliflower and veggies the night before and refrigerate. Reheat in the morning, and add the cooked eggs, bacon and seasonings.
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February 2024
AuthorRene Deachin, CNC |