Low Carb Breakfast Burrito Bowl Recipe

I put together a Low Carb Burrito Bowl Meal Prep with scrambled eggs, salsa, avocado and cheese that keeps mornings simple, gluten free and fully customizable for any preference.

I used to skip breakfast but this low carb breakfast burrito bowl actually makes mornings fun again. It mixes fluffy scrambled eggs with creamy diced avocado for a combo that somehow feels both indulgent and good for you, and theres a little something about the textures that keeps me coming back.

I cant decide if I love it most on rushed weekdays or lazy Sundays. I usually note it as Low Carb Burrito Bowl Meal Prep so I remember to make a batch, but I still tweak it every time.

Try it once and you might start changing your morning routine without realizing

Ingredients

• High in protein keeps you full, has vitamins and healthy fats.
• Low in carbs cauliflower rice adds fiber and bulk mild taste soaks up flavors.
• Breakfast sausage or bacon adds savory salty flavor and fat, boosts protein but can be high sodium.
• Creamy avocado full of healthy monounsaturated fats adds fiber and potassium.
• Melty cheese gives calcium and protein adds richness and a little saturated fat.
• Fresh salsa or pico brings tang from tomatoes and lime, low calorie, bright spice.
• Bell pepper and onion add crunch, vitamin C and a sweet bite.
• Cilantro and lime brighten flavors add freshness and a quick citrus pop.

Ingredient Quantities

• 4 large eggs
• 2 tablespoons heavy cream or whole milk (optional)
• 1 tablespoon olive oil or butter, plus a little extra
• 1 cup cauliflower rice, fresh or frozen
• 3 ounces breakfast sausage or cooked bacon, crumbled or 2 small chorizo links
• 1/2 cup diced bell pepper (about 1 small)
• 1/4 cup diced onion
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder, optional
• Salt and black pepper, to taste
• 1/2 cup shredded cheddar or Mexican blend cheese
• 1 ripe avocado, diced
• 1/2 cup salsa or pico de gallo
• 2 tablespoons sour cream or plain Greek yogurt, optional
• 2 tablespoons chopped fresh cilantro, optional
• 1 lime, optional
• 1 jalapeno, optional

How to Make this

1. Prep everything first: dice the bell pepper, onion, jalapeno (if using), peel and dice the avocado, crumble the cooked bacon or remove chorizo from casing and crumble, measure out cauliflower rice and cheese. If your cauliflower rice is frozen, thaw and press out excess moisture with a towel.

2. Heat a large skillet over medium heat with 1 tablespoon olive oil or butter. Add the breakfast sausage or chorizo (or crumbled bacon) and cook until browned and cooked through, breaking it up as it cooks. Use a slotted spoon to transfer the meat to a plate, leave the flavorful fat in the pan.

3. In the same skillet add a little extra oil or butter if needed, then toss in the diced onion, bell pepper and jalapeno. Sauté until softened, about 3 to 4 minutes, then stir in 1/2 teaspoon ground cumin, the optional 1/4 teaspoon chili powder, salt and pepper to taste.

4. Add the cauliflower rice to the skillet with the veggies. Cook, stirring often, until the rice is heated through and slightly golden, about 5 to 7 minutes. If the mixture seems dry, splash a tablespoon of water and cover briefly to steam. Taste and adjust salt and pepper.

5. While the cauliflower mixture finishes, whisk 4 large eggs with 2 tablespoons heavy cream or milk if using, plus a pinch of salt and pepper. Heat a small nonstick skillet over medium-low with a little butter or oil and gently scramble the eggs until just set, they should stay soft and not rubbery.

6. Return the cooked sausage or bacon to the cauliflower rice, stir to combine and warm through. Sprinkle 1/2 cup shredded cheddar or Mexican blend over the hot mixture and cover the pan for a minute so the cheese melts.

7. Divide the cauliflower rice and sausage mixture between bowls, top with the scrambled eggs, then add the diced avocado and 1/2 cup salsa or pico de gallo. Dollop 2 tablespoons sour cream or plain Greek yogurt if using, and sprinkle 2 tablespoons chopped cilantro.

8. Finish with a squeeze of lime and extra black pepper or sliced jalapeno for heat if you like it spicy. Taste one bite and add more salt, lime or salsa if it needs brightness.

9. Quick hacks: to save time cook the sausage and veggies the night before and reheat; use pre-riced cauliflower and a microwave steam bag for ultra fast mornings; to make the cheese melt faster cover the bowl or pop it under a hot broiler for 30 seconds, but watch it closely.

10. Serve hot, stir everything together if you want burrito flavor in each bite, and enjoy.

Equipment Needed

1. Chef’s knife, sharp for dicing peppers, onion, jalapeno and avocado
2. Cutting board, sturdy and roomy
3. Large skillet, about 10 to 12 inch, for cooking the sausage and cauliflower rice
4. Small nonstick skillet for soft scrambled eggs
5. Slotted spoon and a heatproof spatula for stirring and transferring the meat
6. Mixing bowl and a whisk or fork to beat the eggs
7. Measuring cups and spoons for the dairy, spices and cauliflower rice
8. Clean kitchen towel or paper towels to press thawed cauliflower and blot excess grease

FAQ

Low Carb Breakfast Burrito Bowl Recipe Substitutions and Variations

• Eggs: swap for crumbled firm tofu seasoned with turmeric and a pinch of kala namak for that eggy note, or use 4-6 egg whites, or make a chickpea-flour scramble (about 1/2 cup chickpea flour + water)
• Cauliflower rice: use riced broccoli, grated zucchini (squeeze out the water first), or thinly shredded cabbage lightly sautéed
• Breakfast sausage or bacon: try turkey or chicken sausage, crumbled tempeh tossed with smoked paprika, or sautéed mushrooms with a splash of soy or tamari for umami
• Shredded cheese: swap with Monterey Jack or pepper jack for melt, or use a dairy-free shredded cheese (pea/almond/coconut based) if you need no dairy

Pro Tips

1. Press and dry the cauliflower rice well, especially if it was frozen, then give it a quick dry-toast in the pan so it browns a little. Soggy cauliflower kills the texture, and a minute of high heat makes it taste way nuttier. If it still seems damp, cover for a brief steam then uncover so the water can evaporate.

2. Cook the sausage or bacon first and leave the fat in the pan to cook the veggies, it adds tons of flavor you wont get from oil alone. If your meat is super lean add a small splash of oil or butter so the onions and peppers dont stick.

3. Scramble the eggs low and slow and pull them off the heat when theyre still slightly underdone because they keep cooking from residual heat. Whisk in a little cream or milk for extra creaminess, and dont overbeat the eggs or theyll come out rubbery.

4. For faster mornings make the sausage and veggies ahead and reheat gently, and use pre-riced cauliflower or a microwave steam bag to save time. For melty cheese sprinkle it on and cover the pan for a minute or stick the bowls under the broiler for 20 to 30 seconds but watch it carefully. Finish each bowl with a squeeze of lime and taste for salt right before serving, that brightens everything.