Microwave the frozen cauliflower rice for 5-6 minutes. 

While the cauliflower cooks, heat a small skillet with nonstick cooking spray over low-medium heat. Crack the eggs and add to the pan. To speed up cooking, cover the skillet. Be sure not to overcook your eggs! 

When the rice is cooked, cut the corner of the bag and drain the excess liquid. Use a kitchen towel or paper towels to squeeze as much excess moisture out as possible. (Caution: the bag will be hot.) Empty the rice into a bowl or food processor. 

Add the butter and cheddar powder to the cauliflower rice and either mash with a fork or potato masher. This will be a bit thicker than traditional grits.

If you'd like a finer texture, run the cauliflower rice and cheddar mixture through a food processor or blender for a few seconds. 

Microwave the bacon or cook raw bacon. If you'd like to microwave raw bacon, I have a guide to cooking bacon in the microwave.

Divide the cauliflower grits in half and transfer each to a bowl. Top with an egg and two slices of bacon. Top with black pepper and parsley flakes (or your choice of garnish) before digging in.