Whole 30 Whole30 Smoky Paprika Cauliflower Rice Breakfast Bowl

Total time30 min

Prep time10 min

Cook time20 min

Whole 30 Whole30 Smoky Paprika Cauliflower Rice Breakfast Bowl

Smoky, satisfying, and genuinely exciting to wake up to, this breakfast bowl is built for two and comes together in a single skillet with almost no cleanup drama. Cauliflower florets get pulsed down to rice-sized pieces, pressed dry for that lightly golden, toasted texture, then hit with smoked paprika, cumin, garlic powder, and onion powder — a spice combo that makes the whole kitchen smell incredible. Crispy sugar-free uncured bacon renders right in the pan first, and that leftover fat goes straight to work softening the red bell pepper and wilting the baby spinach, so every component picks up a little of that savory depth. The eggs fry in avocado oil until the whites are fully set, then get laid right over the top so the yolks can run into everything below. Optional sliced avocado and fresh cilantro finish it off and make it look like something you'd pay too much for at a weekend brunch spot. One of the trickier parts of eating this way at breakfast is finding something that actually feels indulgent rather than like a compromise — this bowl genuinely delivers on both flavor and staying power. It serves two, so it's perfect for a weekend morning when you want something worth the effort.

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Ingredients

2 servings

For the bowl

4 strips sugar-free uncured pork bacon
Applegate Natural No Sugar Uncured Bacon - 8oz Private Selection Duroc Pork Hickory Smoked Uncured Bacon Private Selection Duroc Pork Applewood Smoked Uncured Bacon Niman Ranch Applewood Smoked Uncured Bacon Pederson's Farms Natural No Sugar Added Hickory Smoked Uncured Bacon - 10 Oz
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1 small head cauliflower (about 1 lb), cut into florets
2 tbsp avocado oil, divided
1 tsp smoked paprika
½ tsp ground cumin
¼ tsp garlic powder
¼ tsp onion powder
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste
1 red bell pepper, thinly sliced
2 cups baby spinach
4 large eggs

For serving

1 avocado, sliced (optional)
1–2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread the cauliflower rice on a clean kitchen towel and press firmly to remove excess moisture — this step is key to getting a lightly toasted texture rather than a steamed one.
2
Lay the bacon strips in a cold 12-inch skillet and set over medium heat. Cook, turning once, until the fat is rendered and the bacon is crisp, 6–8 minutes. Transfer to a paper-towel-lined plate and pour off all but about 1 tsp of the rendered fat from the skillet, leaving the skillet on the heat.

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