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–+ servings

Slow Cooker Eggs Over Cauliflower Hash

Sub rice cauliflower for hash browns in this low carb, slow cooker breakfast.
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Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours
Course Breakfast
Servings 4 servings
Calories 220 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 220kcalFat: 10g
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