I am a morning person by choice, and breakfast is my favorite meal of the day.
Strong coffee and a hearty morning meal make me feel like I'm on vacation, luxuriating in hash-brown-and-bacon heaven, without a health or calorie care in the world. Breakfast menus at truck stops and diners have incredible appeal to a closeted lumberjack like me, with words like grand slam and breakfast skillet promising a meal that will fill me up for most of the day.
But, eating like a lumberjack when you have a desk job makes no sense, unless you really are on vacation. For a more quotidian option, try my Country-Style Cauliflower Breakfast Skillet.
I use just a few strips of real pork bacon to keep things feeling authentically diner-ish. Onions, sweet yellow peppers, spinach and garlic add a ton of flavor (and nutrients) but hardly any calories. The real nutrient and calorie-saving workhorse of this recipe is the cauliflower.
I swap out hash browns, a breakfast-skillet staple, for riced cauliflower. It works beautifully, and not only do you save the calories of the potatoes, but also all the extra fat you need to make those hash browns crispy and tasty.
You can find riced cauliflower in most neighborhood grocery stores these days, either in the packaged produce aisle or the freezer. Or, simply pulse up a bunch of cauliflower florets in a food processor until it is cut into rice-sized pieces. The cauliflower is just bland enough that it takes on the flavors of the rest of the ingredients and provides enough heft to house eggs broken right into the skillet. The result is rustic, gorgeous and filling.