4 Servings | 183 Calories | 14.5g Fat | 8g Total Carbs | 5g Net Carbs | 11g Protein
- 2 Slices Whole30 Compatible Thick Cut Bacon, cut into lardons (you can substitute for any meat you prefer).
- 4 Large Eggs
- 2 TBS Ghee
- 1 LB Riced Cauliflower
- 4 TBS Liquid Light
- 1 tsp Sesame Oil
- 2 TBS Coconut Aminos
- 1 Red Jalapeño, thinly sliced
- 2 Scallions (green onions) thinly sliced
In a large saute pan on medium heat, cook the bacon until crispy. Remove from the pan onto a plate lined with paper towel, and keep to the side. Clean the pan.
In the same pan, on medium heat, melt 1 TBS of the ghee and scramble the 4 eggs. Remove the eggs and set them aside, clean the pan once more.
In the same pan, on medium high heat, melt the remaining 1 TBS of butter, and add in the riced cauliflower and Liquid Light. Cook for 5 minutes, until the cauliflower starts to become tender and the broth is absorbed.
Next, add in the Coconut Aminos, the sesame oil, and salt and pepper to taste. Add back in the bacon and scrambled egg, and mix well. Finish with adding the sliced jalapeño and scallions, and use some to garnish as well.