In a large skillet, over medium heat, add bite-sized pieces of bacon. Sauté for about 5–7 minutes until crispy and golden brown. Transfer bacon to a plate, leaving fat in skillet.

In the same skillet filled with bacon fat, add diced onion and yellow bell pepper. Sauté for approximately 3–4 minutes until soft and fragrant.

Incorporate broccoli florets and sliced mushrooms into the skillet. Cook for 5–7 minutes until broccoli is tender and mushrooms have released moisture.

Stir in frozen cauliflower rice, garlic powder, ground ginger, salt, and black pepper. Cook for about 5 minutes until hot and slightly tender.

Create a small groove in the center, drizzle in cooking fat, crack in eggs if using, and scramble gently until fully cooked.

Fold crispy bacon back into the skillet, drizzle with coconut aminos, and stir well to combine all flavors.

Serve immediately, garnished with toppings like sliced avocado or fresh herbs.