Cauliflower, Ground Pork & Spinach Breakfast Skillet
Nutritional Information
A savory breakfast skillet of riced cauliflower, ground pork, sautéed mushrooms and spinach finished with two eggs. Uses meat fat rendered from the pork for cooking — no added oils — and keeps carbs low.
This recipe is originally for 2 servings. How many are you cooking for today?
- 12 ozs ground pork (preferably 80/20)
- 2 cups cauliflower rice (from ~1 medium cauliflower)
- 4 ozs mushrooms, sliced
- 2 cups baby spinach
- 4 eachs large eggs
- 1 clove garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
Heat a large skillet over medium heat. Add ground pork and break into pieces. Cook until browned and fat renders, about 6–8 minutes.
Add sliced mushrooms and minced garlic to the pork; cook until mushrooms release moisture and begin to brown, about 4 minutes. If pan becomes dry, add a tablespoon of water to deglaze.
Stir in cauliflower rice, smoked paprika, salt and pepper. Cook 4–5 minutes until cauliflower is tender.
Add baby spinach and cook until wilted. Make two wells in the mixture and crack eggs into wells. Cover skillet and cook until eggs reach desired doneness (about 3–5 minutes for slightly runny yolks). Serve hot.
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