Rise and shine with protein-packed Slow Cooker Eggs over Cauliflower Hash!
It’s back to school time which means busy mornings. If you haven’t noticed, my passion is packing protein into a nutritious breakfast. When I saw this month’s Recipe Redux theme, I broke out into a little dance! We were challenged to: “Rise and Shine with a Savory Breakfast-The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast.” MY toughest decision was choosing which recipe to share.
Most of my favorite breakfast recipes are on the sweeter side, so for this savory assignment, I chose to cater to my obsession with riced cauliflower and create Slow Cooker Eggs over Cauliflower Hash. It’s high in protein and low in carbohydrates and provides 100% of the daily value of Vitamin C, 15% of Vitamin A and iron and 20% of calcium. You can refrigerate the extras and reheat quickly for breakfast, lunch or dinner. If you love spice, add some harissa, red pepper flakes or sriracha. Top your dish with creamy tzatziki or pesto for more of a Mediterranean flair.
Rise and shine with this protein-packed, low carb Slow Cooker Eggs Over Cauliflower Hash… Click To Tweet
- 1 16 ounce package of riced cauliflower (approximately 4 cups)***
- 2 eggs
- 1 egg white or 3 Tablespoons liquid egg whites
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup reduced fat (2%) cheddar or Mexican blend shredded cheese
- 1 large scallion, chopped (about 1/4 cup)
- 1/4 cup white whole wheat flour (or gluten free flour if needed)
- 4 eggs
- Salt and pepper to taste
- Add cauliflower rice into a large glass bowl, cover and microwave for 3 minutes.
- Use paper towels or a cheese cloth to squeeze out any excess water.
- In a large bowl combine cauliflower with all ingredients (except final 4 eggs) and mix well.
- Spray a slow cooker well with nonstick cooking spray. Add cauliflower mixture and spread out, flattening the middle and allowing some to go slightly up the sides.
- Cook for 1 hour and 15 minutes on high.
- Add 4 eggs on top of cauliflower and continue to cook for additional 20-30 minutes depending on if you want the yolks runny or solid. Add salt and pepper to taste.
- Serve with sriracha, harissa, tzatziki, pesto or any other condiment you enjoy.
NOTE: ***You can find riced cauliflower premade in the produce section or freezer section of the supermarket. Chopped cauliflower crumbles are not small enough to make this recipe. If purchasing these crumbles, toss them in the blender and pulse until you have the consistency of rice, the smaller the better to make these stick together. To make your own, add about ½ of one head of cauliflower broken in pieces to a blender or food processor and gently pulse until it’s the consistency of rice.