This Low Carb Breakfast Burrito Bowl is packed with all the flavors you love from a classic breakfast burrito but without the tortilla. Think fluffy scrambled eggs, crispy bacon or sausage, fresh avocado, salsa, and a sprinkle of cheese—all layered in a bowl for an easy, hearty meal that keeps carbs low and satisfaction high.
I love making this bowl when I want a tasty breakfast that fuels my morning without weighing me down. It’s quick to put together, and I like to customize it with whatever veggies I have on hand, like bell peppers or spinach. The best part is you still get that delicious mix of savory and fresh flavors, plus the creamy avocado that just pulls everything together.
My favorite way to eat it is with a little hot sauce drizzled on top and a side of fresh berries. It feels like a treat but is actually full of good-for-you ingredients that keep me energized for hours. It’s also great for meal prep—make a few bowls ahead, and breakfast is ready to go on busy mornings.
Key Ingredients & Substitutions
Cauliflower Rice: This is a great low-carb stand-in for traditional rice or tortillas. You can buy it pre-riced or make it yourself by pulsing cauliflower in a food processor. If unavailable, try finely chopped broccoli as a change-up.
Eggs: Eggs are the protein star here and give a nice creamy texture. I like sunny side up to keep the yolk runny, but scrambled works well too if you prefer.
Sausage or Bacon: Choose your favorite breakfast meat. Turkey sausage is a leaner option, or skip meat entirely and add extra veggies for a vegetarian bowl.
Bell Peppers: They add crunch and sweetness. Use any color you like, or swap for sautéed zucchini or spinach for more greens.
Avocado & Guacamole: These provide healthy fats and creaminess. If you don’t have guacamole, just extra sliced avocado works perfectly.
Cheddar Cheese: Sharp cheddar adds a nice tang, but feel free to swap for Monterey Jack, pepper jack, or a dairy-free cheese for lactose intolerance.
How Can I Cook The Perfect Sunny Side Up Egg?
The sunny side up egg adds a rich, runny yolk that brings the bowl together. Here’s how I cook mine:
- Heat a nonstick pan over medium-low heat and add a small dab of butter or oil.
- Crack the egg gently into the pan, trying not to break the yolk.
- Cook slowly without flipping. Covering the pan with a lid helps cook the whites through without overcooking the yolk.
- Once whites are set but yolk is still soft (about 2-3 minutes), carefully slide the egg out of the pan onto your bowl.
Be patient and low heat is key to keep the yolk runny and avoid crispy edges. This adds a lovely texture and richness to every bite of your burrito bowl.
Equipment You’ll Need
- Nonstick skillet – perfect for cooking eggs and sautéing peppers without sticking.
- Spatula – helps flip or move eggs and sausage pieces easily without breaking them.
- Knife and cutting board – for chopping bell peppers and slicing avocado cleanly.
- Cooking spoon – great for stirring cauliflower rice and mixing guacamole or salsa if homemade.
- Mixing bowls – useful for assembling ingredients or prepping sides before plating.
Flavor Variations & Add-Ins
- Swap sausage or bacon for grilled chicken or steak strips for a heartier, protein-packed bowl.
- Use pepper jack or feta cheese instead of cheddar to add a different tangy or spicy flavor.
- Add sautéed spinach or kale for extra greens and vitamins.
- Top with sliced jalapeños or a dash of chili powder for a spicy kick you’ll love.
How to Make Low Carb Breakfast Burrito Bowl?
Ingredients You’ll Need:
- 1 cup cooked riced cauliflower or cauliflower rice
- 2 large eggs
- 1/2 cup cooked and crumbled breakfast sausage or bacon pieces
- 1/2 cup diced red and yellow bell peppers
- 1/4 cup shredded sharp cheddar cheese
- 1/2 avocado, sliced or cubed
- 2 tablespoons guacamole
- 2 tablespoons salsa or pico de gallo
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
- 1 tablespoon olive oil or butter
How Much Time Will You Need?
This recipe takes about 15 minutes total, including preparing the cauliflower rice, sautéing vegetables, cooking eggs, and assembling the bowl. It’s a quick and nutritious breakfast option you can whip up any morning.
Step-by-Step Instructions:
1. Cook the Cauliflower Rice:
Start by steaming or sautéing the cauliflower rice in a skillet over medium heat. Add a pinch of salt, and cook until tender, about 5 minutes. Once done, set it aside in the bowl you plan to serve in.
2. Sauté Bell Peppers:
In the same skillet, add olive oil or butter and heat over medium. Toss in the diced red and yellow bell peppers and cook for 3-4 minutes, until they soften and become fragrant.
3. Cook the Eggs:
Push the peppers to the side of the pan. Crack the eggs into the empty space and season with salt and pepper. Cook sunny side up until the egg whites are set and the yolks are still runny, approximately 2-3 minutes. If you prefer, you can scramble the eggs instead.
4. Assemble the Bowl:
Place the cooked cauliflower rice as the base in your bowl. Arrange the sautéed bell peppers, cooked sausage or bacon, shredded cheddar, avocado slices, guacamole, and salsa on top, each in their own section around the bowl.
5. Add the Egg and Garnish:
Carefully place the cooked egg in the center on top of all the ingredients. Sprinkle fresh cilantro over the bowl for a pop of color and fresh flavor. Serve immediately while warm.
Can I Use Frozen Cauliflower Rice?
Yes! Frozen cauliflower rice works great—just thaw it completely and drain any excess water before cooking to avoid sogginess. Sauté it a little longer if needed to get the right texture.
What Can I Substitute for Sausage or Bacon?
You can swap sausage or bacon for cooked chicken, turkey, or even tofu for a protein boost. For a vegetarian option, simply add extra veggies like sautéed mushrooms or spinach.
How Should I Store Leftovers?
Store 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 to keep the cauliflower rice moist.
Can I Make This Bowl Ahead of Time?
Absolutely! Prepare all the components separately and store them in the fridge. Assemble the bowl and cook the eggs fresh when ready to serve for the best texture.
