These Mashed Cauliflower AIP Breakfast Bowls are a perfect Whole30, low carb, and AIP breakfast recipe. It’s a healthy AIP and gluten-free recipe, that is easy and has tons of flavor. This simple recipe is a great meal prep meal for an on the go AIP or Whole30 breakfast.
1 1/2cupswhole baby portobello mushrooms, or one 6 oz package
4cupsfresh greens, I love using arugula
3TbspCoconut Aminos, you can also swap for 3 Tbsp bone broth or 1.5 Tbsp balsamic vinegar
2Tbspcooking oil, I suggest reserving some grease from the bacon, but you can also use ghee, coconut oil, or avocado oil
sea salt to taste
coarse sea salt, for finishing
For the Mushrooms
Heat oil in a sauté pan over medium low heat.
Slice mushrooms in half and add to sauté pan. Cook slowly over low heat for the flavors to fully develop.
When the mushrooms are well cooked, pour in the Coconut Aminos to deglaze the pan and develop a caramelization on the outside of the mushrooms.
Remove from heat and sprinkle with a bit of coarse sea salt while the glaze is still wet.
For the Bacon
Preheat oven to 375 degrees.
Lay bacon on a rimmed, parchment lined baking sheet. Cook until crisp, about 12-15 minutes.
Remove bacon from cooking sheet and set aside to cool on a paper towel. This will absorb extra grease. Reserve the grease left on the baking sheet and store in an airtight jar in the fridge to use for cooking.
Once bacon has cooled, rough chop and store until use.
Divide ingredients along with 1/2 a batch of my Ranch Mashed Cauliflower among 2 bowls, and drizzle with olive or avocado oil. Sprinkle with coarse sea salt.
These ingredients can be prepped the day before and reheated for a quick breakfast bowl, or eaten straight from the fridge.
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