Mexican Low-Carb Breakfast Skillet with Chorizo-Style Pork, Cauliflower Rice, and Pico de Gallo

Ingredients

• 1 lb Ground pork
• 1 tsp Smoked paprika
• 1/2 tsp Ground cumin
• 1 tsp Chili powder
• 1/2 tsp Garlic powder
• 1 tbsp Olive oil
• 4 cups Cauliflower rice
• 2 medium Tomatoes
• 1/4 small Red onion
• 1/4 cup Cilantro
• 1 tbsp Lime juice
• 3/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Dice tomatoes and red onion; mix with cilantro, lime juice, salt, and pepper to make pico. Set aside.

2. 2

   Heat olive oil in a skillet over medium-high heat. Add ground pork and break it up.

3. 3

   Season pork with smoked paprika, cumin, chili powder, and garlic powder. Cook until browned and cooked through, 8–10 minutes.

4. 4

   Add cauliflower rice to the skillet. Cook, stirring, until tender and dry, 6–8 minutes.

5. 5

   Taste and adjust salt/pepper. Serve topped with pico de gallo.