The Low Carb Breakfast Burrito Bowl is a fresh, colorful twist on your usual morning meal. It’s packed with scrambled eggs, sizzling sausage or bacon, vibrant peppers, creamy avocado, and a sprinkle of cheese—all without the tortilla. The mix of textures and flavors makes it feel like a burrito, just without the extra carbs.
I love making this bowl when I want something filling but don’t want to feel weighed down through the morning. It’s super easy to toss together, and I usually add a little salsa or hot sauce for an extra kick. It’s a simple way to enjoy all the best parts of a breakfast burrito without the bread.
This bowl is great for meal prep or a quick weekday breakfast. I find that having it ready helps me start the day on the right foot, especially when mornings get busy. Plus, it’s one of those meals that everyone in the family can enjoy—just customize the protein and toppings to your liking!
Key Ingredients & Substitutions
Riced Cauliflower: This makes a great low-carb substitute for rice. You can find it fresh or frozen. If frozen, thaw and drain well to avoid sogginess.
Protein Options: Ground sausage, beef, or chicken all work well here. For a vegetarian twist, try crumbled tofu or seasoned mushrooms.
Avocado: Adds creaminess and healthy fats. If you’re out of avocado, a dollop of guacamole or a spoonful of sour cream works well too.
Cheese: Cheddar is classic, but pepper jack or a Mexican blend can add a little extra flavor.
Seasonings: Taco seasoning or chili powder bring the Mexican vibes. If you like it mild, reduce the chili powder, or spice it up with cayenne for heat.
How Can I Get the Perfect Sunny Side Up Egg?
Cooking the egg just right makes this bowl special. Here’s how I do it for a runny yolk with set whites:
- Heat a non-stick pan over medium-low heat and add a little butter or oil.
- Crack the egg gently into the pan, avoiding breaking the yolk.
- Cook slowly without flipping, letting the whites set fully but keeping the yolk soft. This takes about 2-3 minutes.
- If you want, cover the pan with a lid to help the top cook evenly.
- Season with salt, pepper, and a dash of smoked paprika or chili powder for a nice flavor boost.
Patience is key here—low and slow heat keeps the whites tender and yolk deliciously runny.
Equipment You’ll Need
- Non-stick skillet – perfect for cooking eggs and meats without sticking or extra oil.
- Spatula – helps you flip eggs and stir the sausage or chicken without breaking them.
- Knife and cutting board – for slicing avocado, tomatoes, and chicken neatly.
- Medium bowl – to assemble your burrito bowl for a nice presentation.
- Spoon – useful for stirring and scooping riced cauliflower evenly.
Flavor Variations & Add-Ins
- Swap ground sausage for chorizo to add a smoky, spicy kick.
- Use spinach or kale instead of cauliflower for a different veggie base loaded with nutrients.
- Top with feta or Monterey Jack cheese for a change in creamy texture and flavor.
- Add diced jalapeños or a splash of hot sauce for some extra heat when you want a bolder taste.
Low Carb Breakfast Burrito Bowl
Ingredients You’ll Need:
Main Ingredients:
- ½ cup riced cauliflower (to mimic rice)
- ¼ cup cooked and seasoned ground sausage or ground beef (with taco seasoning)
- 1 large egg
- ¼ avocado, sliced
- ¼ cup cherry tomatoes, halved
- ¼ cup cooked, sliced chicken breast (seasoned with taco spices or paprika)
- 2 tbsp shredded cheddar cheese
- 1 lime wedge
- 1 tbsp sour cream or a drizzle of crema
- 1 tbsp fresh cilantro, chopped
- ½ tsp chili powder or smoked paprika (for garnish)
- Salt and pepper to taste
- Cooking oil or butter for frying
How Much Time Will You Need?
This recipe takes about 20-25 minutes from start to finish. You’ll spend some time cooking the riced cauliflower, preparing your protein, frying the egg, and assembling the bowl. It’s a quick and easy breakfast that’s satisfying and low carb!
Step-by-Step Instructions:
1. Cook the Riced Cauliflower:
Heat a pan over medium heat with a little oil or butter. Add the riced cauliflower and sauté for about 5-7 minutes until it’s tender. Season lightly with salt and pepper, then set it aside as the base for your bowl.
2. Prepare the Protein:
In the same or a separate pan, cook your ground sausage or beef until browned and fully cooked. Stir in taco seasoning or chili powder according to taste. For the chicken, season with your favorite taco spices or paprika and cook over medium heat for 4-5 minutes on each side until cooked through. Slice the chicken into strips.
3. Fry the Egg:
In a separate pan, heat a bit of oil or butter. Fry the egg sunny side up or how you prefer it. Sprinkle with salt, pepper, and chili powder or smoked paprika for a little extra flavor.
4. Assemble Your Bowl:
Start with the cooked riced cauliflower in the bowl. Arrange the cooked sausage, chicken strips, halved cherry tomatoes, shredded cheddar cheese, and sliced avocado around the bowl. Place the fried egg right in the center.
5. Garnish and Serve:
Drizzle sour cream or crema over the bowl and sprinkle with fresh chopped cilantro. Finish with a squeeze of lime juice for a bright, fresh touch.
Enjoy your delicious and hearty low carb breakfast burrito bowl!
Can I Use Frozen Riced Cauliflower?
Yes! Just thaw it completely and drain any excess moisture before sautéing to prevent a soggy texture.
What Can I Substitute for Ground Sausage?
You can use ground beef, turkey, or even plant-based crumbles if you prefer a vegetarian option. Just season well for that taco flavor.
How Should 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, but it’s best to fry a fresh egg when serving.
Can I Make This Ahead of Time?
Absolutely! Prepare the riced cauliflower and cooked proteins ahead, then assemble and add fresh toppings and the egg when ready to eat for best texture.
