About
This protein-packed breakfast skillet leaves out the bacon and saturated fats you typically see in breakfast meals. In this recipe, you’ll enjoy marinated jumbo shrimp, seasoned cauliflower rice, over-easy eggs, and melted cheese to hold it all together. At your discretion, you can add avocado or greens to your savory breakfast.
Ingredients
- 12 large shrimp raw
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- ½ teaspoon garlic, fresh
- ¼ teaspoon ginger root, raw
- ⅛ teaspoon worcestershire sauce
- ¼ teaspoon hot pepper sauce
- 1 cup cauliflower, cooked from fresh
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper, ground
- ⅛ teaspoon onion powder
- ¼ teaspoon paprika
- ½ tablespoon butter, unsalted
- 2 large raw egg
- 2 slice (from pre-sliced package) – each 3/4 ounce provolone cheese, natural
Instructions
- Peel and devein your shrimp, and toss them in a bowl with the salt, pepper, garlic, ginger, worcestershire, and hot sauce. Set this bowl aside in your refrigerator until Step 4.
- Toss the cauliflower rice in a wide pan with the salt, pepper, onion powder, and paprika. Cook over high heat until all excess moisture from the cauliflower evaporates and the rice turns lightly golden.
- Turn the stove heat to low, and stir the butter into the pan. Cook until the butter has coated all the rice.
- Use a wooden spoon to push all the rice to the outer rim of the pan. Turn the heat up to medium and place the marinated shrimp in the center of the pan. Cook the shrimp for about 2 minutes per side.
- Once the shrimp is cooked, stir all the ingredients in the pan together. Crack the eggs over the pan and arrange halved slices of cheese on top. Place a lid over the pan and cook until the cheese is melted and the eggs are over easy (or cooked to your preferred doneness).
Nutrition Facts
- Servings: 2
- Calories: 224.8kcal/940.6kJ (per serving)
- Fat: 14.5g (per serving)
- Carbs: 4.9g (per serving)
- Protein: 18.7g (per serving)
