Low Carb Breakfast Burrito Bowl Recipe
Who doesn’t love a hearty and satisfying breakfast? If you’re looking for a way to enjoy all the flavors of a classic burrito while keeping it low carb, you’ve come to the right place. This Low Carb Breakfast Burrito Bowl combines the best of breakfast staples—eggs, bacon, avocado, cheese, and veggies—without the tortilla. It’s perfect for those following a ketogenic or low-carb lifestyle, but it’s so flavorful that everyone will enjoy it.
Step-by-Step Instructions
Step 1: Prep the Ingredients
- Cook the Bacon:
In a skillet over medium heat, cook the bacon until crispy. Remove it from the skillet and place it on a paper towel to drain. Once cooled, crumble it into small pieces. - Dice the Veggies:
Chop your tomatoes, bell peppers, red onion, and spinach (or kale) into bite-sized pieces. Set them aside in separate bowls for easy assembly. - Optional Protein:
If adding sausage or ground turkey, cook it in the same skillet used for the bacon. Season with a pinch of salt, pepper, and cumin. Drain any excess fat and set aside.
Step 2: Make the Eggs
- Scramble or Fry the Eggs:
Depending on your preference, you can scramble or fry the eggs. For scrambled eggs, whisk them in a bowl with a pinch of salt and pepper before pouring them into a greased skillet. Cook over medium heat until set but still soft. - Melt the Cheese:
Just before the eggs are fully cooked, sprinkle shredded cheddar cheese over the top. Cover the skillet briefly to let the cheese melt.
Step 3: Assemble the Bowl
- Start with a Base:
Layer the cheesy scrambled eggs at the bottom of a bowl. - Add the Veggies:
Arrange the diced tomatoes, bell peppers, red onion, and chopped spinach around the bowl in sections for a colorful presentation. - Top with Protein:
Add the crumbled bacon and any optional sausage or turkey you’ve prepared. - Finish with Avocado:
Place the sliced or diced avocado on top for a creamy, rich texture.
Step 4: Add the Toppings
- Cilantro and Lime:
Sprinkle fresh cilantro over the entire bowl and add a squeeze of lime for a zesty kick. - Creamy and Spicy Elements:
Add a dollop of sour cream and a spoonful of salsa or a drizzle of hot sauce for extra flavor.
Tips for Success
1. Customize Your Veggies:
Feel free to add or swap veggies based on your preference. Zucchini, mushrooms, or jalapeños can all add unique flavors and textures.
2. Prep Ahead for Busy Mornings:
Cook the bacon, chop the veggies, and even scramble the eggs ahead of time. Store them separately in the fridge, then assemble the bowl in minutes.
3. Use Pre-Cooked Protein:
If you’re short on time, pre-cooked sausage crumbles or rotisserie chicken can make this dish even quicker to prepare.
4. Go Dairy-Free:
If you’re avoiding dairy, skip the cheese and sour cream. You can add a bit of nutritional yeast for a cheesy flavor without the dairy.
5. Spice it Up:
If you love heat, consider adding diced jalapeños, crushed red pepper flakes, or a splash of your favorite hot sauce.
Why This Recipe Works
1. Low-Carb and Keto-Friendly
By eliminating the tortilla, we cut down on carbs while retaining all the delicious flavors of a breakfast burrito. The eggs, avocado, and cheese provide healthy fats and protein, keeping you full and satisfied.
2. Versatile and Customizable
This recipe is a blank canvas. You can adapt it to suit your taste, dietary needs, or what you have on hand. The possibilities are endless!
3. Quick and Easy
With minimal cooking and no fancy techniques required, this recipe is perfect for beginners or anyone short on time.
Serving Suggestions
While this Low Carb Breakfast Burrito Bowl is fantastic on its own, you can pair it with a side of fresh fruit or a keto-friendly smoothie for a complete breakfast.
FAQs
1. Can I make this vegetarian?
Absolutely! Simply skip the bacon and sausage, and consider adding plant-based protein like tofu or tempeh.
2. How can I store leftovers?
Store each component separately in airtight containers in the refrigerator for up to three days. Reheat gently before assembling your bowl.
3. What’s the best way to reheat this dish?
Reheat the eggs and protein in the microwave or on the stovetop. Add the fresh ingredients like avocado and cilantro after reheating.
4. Can I double this recipe?
Yes! This recipe scales easily. Prepare a larger batch to serve a crowd or for meal prep throughout the week.
5. Is this recipe gluten-free?
Yes, as written, this recipe is completely gluten-free. Always check labels on ingredients like sausage or hot sauce to ensure they’re gluten-free.
Conclusion
Low Carb Breakfast Burrito Bowls are a nutritious, flavorful way to kick-start your day. Packed with protein, healthy fats, and vibrant veggies, this dish delivers all the satisfaction of a traditional burrito without the carbs. Whether you’re following a keto diet or just want a quick and customizable breakfast option, this recipe is sure to become a household favorite.
Low Carb Breakfast Burrito Bowl Recipe
Who doesn’t love a hearty and satisfying breakfast? If you’re looking for a way to enjoy all the flavors of a classic burrito while keeping it low carb, you’ve come to the right place. This Low Carb Breakfast Burrito Bowl combines the best of breakfast staples—eggs, bacon, avocado, cheese, and veggies—without the tortilla. It’s perfect for those following a ketogenic or low-carb lifestyle, but it’s so flavorful that everyone will enjoy it.
Ingredients
- For the Bowl:
- 1 lb (450g) ground breakfast sausage or ground turkey
- 1 small onion, diced
- 1 bell pepper (any color), diced
- 2 cups (300g) cauliflower rice
- 8 large eggs, scrambled
- 1 cup (100g) shredded cheddar cheese
- 1 avocado, sliced
- 1 cup (150g) cherry tomatoes, halved
- ¼ cup (60g) sour cream
- Seasonings:
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- Salt and black pepper, to taste
- Optional Toppings:
- Fresh cilantro, chopped
- Hot sauce
- Lime wedges
Instructions
- Cook the Sausage:Heat a large skillet over medium heat. Add the ground sausage and cook until browned and fully cooked, breaking it up into small pieces with a spatula. Remove the sausage from the skillet and set aside.
- Sauté the Vegetables:In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened. Add the cauliflower rice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for an additional 4-5 minutes, stirring occasionally, until the cauliflower rice is tender.
- Cook the Eggs:Push the vegetables to one side of the skillet and pour the beaten eggs into the empty space. Scramble the eggs gently until just set, then mix them into the cauliflower rice and vegetable mixture.
- Assemble the Bowl:Divide the cauliflower rice and egg mixture evenly among four bowls. Top each with the cooked sausage, shredded cheddar cheese, avocado slices, cherry tomatoes, and a dollop of sour cream.
- Add Toppings:Garnish with fresh cilantro and drizzle with hot sauce, if desired. Serve with lime wedges on the side for a burst of citrus flavor.