Low Carb Scrambled Eggs with Bacon and Potatoes
Start your morning off right with this delicious and satisfying Low Carb Scrambled Eggs with Bacon and Potatoes, a keto-friendly twist on a classic breakfast favorite. This recipe replaces traditional potatoes with tender cauliflower “rice,” delivering the same hearty texture and flavor without the carbs. Crispy bacon, creamy scrambled eggs, and savory cauliflower combine in perfect harmony, with a touch of heavy cream and melted butter enhancing their richness. Garnished with fresh green onions, this dish is bursting with flavor while being light on carbs, making it an excellent choice for a nutritious and filling breakfast. Ready in just 30 minutes and perfectly portioned for two, it’s an easy and healthy way to kickstart your day!
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
Slice 2 tablespoons worth of green onions. Sprinkle the green onions over the egg mixture and give it a final gentle stir.
Divide the scrambled eggs with bacon and cauliflower potatoes between two plates and serve immediately.
Nutrition Facts
Calories |
711 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 2332 mg | 101% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.2 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 165 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 982 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
