Bacon-Parmesan Cauliflower "Grits" with Fried Eggs
Ingredients
- 8 slices bacon
- 8 large eggs
- 1 (12-oz) pkg frozen riced cauliflower
- ¼ tsp garlic powder
- ¼ tsp pepper
- 1 Tbsp olive oil
- ¼ cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese
Instructions
- Cook bacon in a large skillet over medium heat 6 to 8 minutes or until crisp. Drain, reserving 2 Tbsp drippings in pan. Crumble bacon.
- Crack 4 eggs into hot drippings in skillet. Cover and cook 3 minutes or until whites are set and yolks are cooked to desired doneness. Repeat procedure with remaining eggs.
- Cook cauliflower, garlic powder, and pepper in hot oil in a saucepan over medium heat 4 to 5 minutes, stirring often.
- Stir in broth; cook 12 minutes or until liquid is evaporated, stirring often. Stir in cheese and crumbled bacon.
- Divide "grits" among 4 bowls; top with eggs.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
393
|
393
|
| Fat (g) | 29 | 29 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 25 | 25 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 774 | 774 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
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