In a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel lined plate and remove all but 2 tablespoons of the dripps in the pan.
Add 4 of the eggs to the pan and cook to desired doneness. Repeat with the remaining eggs.
Meanwhile, heat the avocado oil in a medium saucepan over medium heat. Once hot, add the riced cauliflower, garlic powder, and pepper. Cook 4 to 5 minutes, then stir in the broth. Cook 10 to 12 minutes, stirring frequently, until most of the liquid has evaporated.
Stir the Parmesan and the crumbled bacon into the cauliflower. Divide among 4 bowls and top each with two eggs. Season to taste and serve immediately.