Smokey Cauliflower Bacon Hash

Everyone knows that bacon is the best food ever! Here is a delicious, healthy recipe for smokey cauliflower bacon hash that can be eaten for breakfast, lunch or dinner!

(Serves 4)


  • 1 large shallot
  • 2 tbsp olive oil
  • 2 – 4 cloves of garlic
  • 8 pieces of bacon
  • 1 – 2 zucchini
  • 1 – 2 lb mushrooms (shiitake, portobello, or white)
  • 2 cup frozen riced cauliflower or fresh chopped cauliflower
  • 8  eggs
  • 2 tbsp Parmesan cheese
  • 2 tbsp chicken broth
  • 1 – 2 tsp black pepper
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tbsp lemon juice
  • Red pepper flakes to taste


  1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper (ensuring that there is a lip of parchment paper so that it can contain all the bacon grease). Put the bacon on the parchment paper. Bake in the oven for 13 – 17 minutes.
  2. Chop shallot into fine dice. Chop zucchini into small dice.
  3. Heat large frying pan on medium heat. Add 1 tbsp olive oil.
  4. Saute shallots until softened, approx. 2 minutes.
  5. Add zucchini, mushrooms, garlic, salt/black pepper, paprika, italian seasoning, cumin, coriander, red pepper flakes. Saute 4-5 minutes or until vegetables soften.
  6. Add chicken broth and scrape up any browned bits from the bottom of the pan with wooden spoon or rubber spatula.
  7. Add riced/chopped cauliflower and cook for 3-5 minutes, stirring frequently.
  8. While cauliflower is cooking, cook the eggs by preheating a large frying pan on medium heat. Add olive oil, crack eggs and cook until egg whites are nearly set, then add 1/2 cup hot water and cover with lid. Let cook 30-60 seconds until yolks are a desired consistency.
  9. Remove from hash frying pan heat, stir in cheese and lemon juice.
  10. Chop bacon into bite sized pieces and add to hash.
  11. Divide into 4 servings and top with 2 eggs.