Breakfast in a Cup

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4 people


  • 3 cups riced cauliflower
  • 2 tablespoons ghee separated
  • 1 1/4 cups gluten-free flour of your choice
  • 2 1/2 cups water
  • Sea salt and freshly ground black pepper to taste
  • 8 eggs
  • 1 pound ground sausage


  • In a medium sauce pan, heat 1 tablespoon ghee over medium-high heat. Add cauliflower and stir fry for one minute then add water to pan and stir.
  • Bring to a boil and add the flour, salt and pepper and stir. Cover and simmer for 15 minutes.
  • In a medium skillet, heat 1 tablespoon ghee over medium-high heat. In a medium mixing bowl, whisk eggs and season with salt and pepper. Pour eggs into pan and scramble. Set aside.
  • In the same skillet, add the sausage and cook. Use a spoon to break up the sausage. Cook until browned or internal temperature is165 degrees.
  • In cups, add the cauli-rice first, sausage next and then top with eggs.
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