This cauliflower breakfast hash is inspired by something my sister-in-law, Kat, (from the wine posts) made for our family one weekend at her cabin. What I love about it is it’s super delicious and flavorful while still being pretty darn healthy.
It’s made of mostly vegetables with a little turkey bacon and eggs for protein/fat. I added a little cheese to the top of ours for Friendsgiving, but you could easily modify this recipe to be Whole 30 friendly if you wanted, with just a few very minor changes.
I also love that you can bake a pretty big pan and serve quite a few people at once with this cauliflower hash, so it would be a great breakfast recipe to make when you have guests staying over, or for something like Christmas morning.
I’ll give you my recommendation of how long to bake the dish for once you add the eggs, but you can change the consistency by just baking a few more or a few less minutes. I am team runny yolks, but I know not everyone feels that way. 🙂
Super filling and packed with flavor, this cauliflower breakfast hash would be an amazing dish served alongside eggnog cinnamon rolls. Just saying. xo. Emma
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- 6-8 strips of turkey bacon (cooked and chopped)
- 16 ounces cauliflower rice
- 1 bell pepper (chopped)
- 2-3 tablespoons onion (chopped)
- 4 cloves of garlic (minced)
- 2 tablespoons olive oil
- 8-9 eggs
- 1 tablespoon whole milk or cream
- ¼ cup cheese (shredded)
- 1 tablespoon green onions or chives (chopped)
- Cook the turkey bacon. Then allow to cool enough to chop.
- In the same pan, add a tablespoon of oil (along with the turkey bacon residue) and cook the bell pepper and onion for 2-3 minutes. Then add the cauliflower rice and garlic and cook for another 3-4 minutes. Stir the chopped turkey bacon into the mixture.
- Use 1 tablespoon of oil to grease a baking pan. Then add the cauliflower mixture in small mounds. I used a 1 cup measuring cup to do this and that worked well. Then press a small crater into each mound, creating a small volcano shape. Add an egg to each mound and if possible in between the mounds. Drizzle each egg with a little cream.
- Bake at 375°F for 12-15 minutes. I like to keep this to around the 12-minute mark so the whites look just set but the yolks will still be runny. Once you remove this from the oven, top with shredded cheese and green onions or chives. Serve hot.