Cauliflower and Bacon Breakfast Hash

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

A hearty keto breakfast hash combining crispy bacon, tender cauliflower florets, and eggs for a flavorful start to your day. This American-inspired keto recipe (low carb), ready in about 30 minutes, combines bacon, cauliflower florets, yellow onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 350 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 slices, chopped bacon
• 4 cups, chopped into small pieces cauliflower florets
• 1 small, diced yellow onion
• 1 large, minced garlic clove
• 4 large eggs
• 1 tbsp olive oil
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 2 tbsp chopped, for garnish fresh parsley

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Instructions

1. Step 1: Heat a large skillet over medium heat and add 6 chopped bacon slices. Cook for 5-7 minutes, stirring occasionally, until bacon is crispy. Remove bacon with a slotted spoon and set aside, leaving bacon fat in the skillet.
2. Step 2: Add 1 tbsp olive oil to the skillet with bacon fat. Add 4 cups chopped cauliflower florets and 1 small diced yellow onion. Sauté for 8-10 minutes until cauliflower is tender and begins to brown.
3. Step 3: Stir in 1 large minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 1 minute until fragrant.
4. Step 4: Return the crispy bacon to the skillet and stir to combine. Make 4 wells in the hash and crack 4 large eggs into each well.
5. Step 5: Cover the skillet and cook over low heat for 5-7 minutes until eggs are cooked to your desired doneness.
6. Step 6: Sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh parsley before serving.