This Low Carb Breakfast Burrito Bowl is a fresh and satisfying way to start your morning without the extra carbs. It usually features scrambled eggs, crispy bacon or sausage, fresh avocado, sautéed peppers and onions, and a sprinkle of cheese—all piled together in a bowl. It’s like all the flavors of a breakfast burrito, but without the tortilla!
I love making this bowl when I want a hearty breakfast that keeps me full and energized through the morning. The mix of creamy avocado and warm, flavorful eggs never gets old, and adding a bit of salsa gives it a nice tangy kick. Plus, it’s super easy to throw together with whatever veggies and proteins you have on hand.
One of my favorite ways to enjoy this breakfast bowl is to add a dollop of sour cream or a few sprigs of fresh cilantro on top. It feels like a little extra treat, and I find it makes the flavors pop even more. If you’re watching carbs but don’t want to give up on tasty, filling mornings, this bowl is a great go-to!
Key Ingredients & Substitutions
Cauliflower Rice: This is a great low-carb substitute for regular rice. You can find it fresh or frozen. If you don’t have cauliflower rice, chopped broccoli works well too.
Shredded Chicken: Pre-cooked chicken seasoned with taco spices adds protein and flavor. Leftover rotisserie chicken is a handy shortcut here.
Bell Peppers: Red and yellow peppers bring sweetness and color. If fresh peppers aren’t available, frozen ones work just fine.
Cheddar Cheese: Sharp cheddar melts nicely and adds a creamy touch. Feel free to switch to Monterey Jack or pepper jack for a little spice.
Avocado: Adds creaminess and healthy fats. If you’re not a fan, try sliced olives or a dollop of plain Greek yogurt for extra richness.
How Can I Keep The Eggs Perfectly Cooked in This Bowl?
Eggs are the star in this breakfast bowl, so cooking them well is key. Sunny-side up eggs are popular here because the yolk adds richness when broken over the bowl.
- Heat a non-stick pan over medium-low heat and add a little oil or butter.
- Crack eggs gently into the pan.
- Cook slowly until whites are set but yolks are still runny, about 3-4 minutes.
- If you prefer fully cooked yolks, cover the pan with a lid for 1-2 minutes or flip for over-easy eggs.
- Season with salt, pepper, or smoked paprika for extra flavor right before serving.
Taking it slow with medium-low heat prevents rubbery whites and gives you the perfect texture every time.
Equipment You’ll Need
- Non-stick skillet – great for cooking eggs without sticking and easy cleanup.
- Sauté pan – perfect for cooking peppers and cauliflower rice evenly.
- Spatula – helps you stir veggies gently and flip eggs without breaking them.
- Sharp knife – for chopping bell peppers, avocado, and cilantro cleanly and quickly.
- Cutting board – protects your counters and gives a stable surface for chopping.
Flavor Variations & Add-Ins
- Swap chicken for breakfast sausage or bacon for a different protein and smoky taste.
- Use pepper jack or queso fresco cheese to add a creamy spice boost to your bowl.
- Add sautéed mushrooms or spinach for an extra hit of veggies and nutrients.
- Mix in chopped jalapeños or a dash of hot sauce if you like your breakfast with some heat.
Low Carb Breakfast Burrito Bowl
Ingredients You’ll Need:
Main Ingredients:
- 1 cup cauliflower rice
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced bell peppers (red and yellow)
- 1/2 cup cooked shredded chicken breast (seasoned with taco spices)
- 2 eggs
- 1/3 cup salsa
- 1/2 avocado, sliced or diced
- 1 tbsp olive oil or cooking oil
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
- Optional: smoked paprika or chili powder for sprinkling
Time Needed:
This recipe takes about 20-25 minutes total. You’ll spend around 10-12 minutes cooking the vegetables and chicken, about 5 minutes to cook the eggs, plus a few minutes assembling your delicious bowl.
Step-by-Step Instructions:
1. Cook the Peppers and Cauliflower Rice:
Heat the olive oil in a skillet over medium heat. Add the diced bell peppers and sauté for 4-5 minutes until they soften. Then add the cauliflower rice to the skillet. Stir occasionally, cooking for about 5-7 minutes until tender. Season with salt and pepper. Once done, remove from heat and set aside.
2. Warm the Shredded Chicken:
Using the same skillet or a separate pan, warm up the shredded chicken that’s seasoned with taco spices. Cook just until heated through to keep it juicy and flavorful.
3. Cook the Eggs:
In another pan, cook your eggs sunny-side up or any way you like. Sprinkle a little salt, pepper, and if you like, smoked paprika on top for a smoky flavor.
4. Assemble Your Burrito Bowl:
Start by evenly distributing the cauliflower rice into your bowl. Arrange the warm shredded chicken, sautéed peppers, shredded cheddar cheese, salsa, and avocado slices around the edges. Place the cooked eggs right in the center.
5. Garnish and Serve:
Sprinkle chopped fresh cilantro and a dash of smoked paprika or chili powder if you like. Serve your bowl immediately while it’s warm and enjoy your healthy, low carb breakfast!
Can I Use Frozen Cauliflower Rice?
Yes! Just thaw it completely and drain any excess water before cooking to avoid a soggy bowl. You can thaw it overnight in the fridge or microwave for a quick option.
What Can I Substitute for Shredded Chicken?
If you prefer, you can use cooked sausage, bacon, or even tofu for a vegetarian twist. Just season well to keep the bold flavors of the bowl.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the cauliflower rice seems dry.
Can I Make This Bowl Ahead of Time?
Absolutely! Prepare the components like cooked chicken and sautéed veggies ahead. When ready to eat, just warm everything and cook fresh eggs for the best taste.
