The Low Carb Breakfast Burrito Bowl is a fresh and satisfying way to start your day without all the carbs. Packed with eggs, seasoned meat, fresh veggies, and a sprinkle of cheese, it’s like having all the best parts of a burrito without the tortilla. The textures from creamy avocado and crunchy peppers make every bite interesting and delicious.
I love making this bowl when I want breakfast that feels hearty but won’t weigh me down. It’s quick to throw together on busy mornings, and I often add a dollop of salsa or a bit of hot sauce to give it a little kick. This meal keeps me full and energized, plus it’s really easy to customize with whatever veggies or proteins you have on hand.
One of my favorite things about the Low Carb Breakfast Burrito Bowl is how colorful it looks on the plate—it’s like a little celebration first thing in the morning. Whether I’m eating it at home or packing it for a workday, it’s always a tasty way to fuel up and feel good about what I’m eating.
Key Ingredients & Substitutions
Cauliflower Rice: This is the low-carb base replacing traditional rice or tortillas. You can buy it pre-made or make your own by pulsing cauliflower in a food processor. Lightly steam or sauté it to keep a nice texture.
Eggs: Cooking sunny-side-up eggs brings a creamy yolk that adds richness. If you prefer, scrambled eggs work well too. For dairy-free, just avoid adding cheese or use a vegan cheese alternative.
Ground Meat: Ground turkey or sausage gives protein and flavor. You can swap with ground beef or chicken. Use taco seasoning or chili powder to keep that southwestern taste.
Avocado: Adds creaminess and healthy fats. If you don’t like avocado, try a dollop of sour cream or Greek yogurt instead for a creamy bite.
Black Beans: Optional here; if keeping strict low carb, leave them out or replace with extra veggies like bell peppers or zucchini for added crunch and nutrition.
How Can You Perfectly Cook Sunny Side Up Eggs Without Breaking the Yolk?
Getting a sunny side up egg with a runny yolk can feel tricky. Here’s a simple way:
- Heat a non-stick pan on medium-low and add a little oil or butter.
- Crack the egg gently into the pan, keeping the yolk intact.
- Cook slowly without flipping, letting the white set fully. Cover the pan with a lid for 2–3 minutes to help the top whites cook through without flipping.
- Season with salt and pepper just before serving.
This method keeps the yolk runny while making sure the whites are cooked. Patience is key—slow and steady wins the race.
Equipment You’ll Need
- Non-stick skillet – perfect for cooking eggs without sticking or breaking the yolk.
- Spatula – helps you gently flip or move meat and eggs without breaking them.
- Cutting board and sharp knife – for slicing avocado, tomatoes, and chopping cilantro easily.
- Medium bowl – to hold the cauliflower rice base and assemble the bowl before serving.
Flavor Variations & Add-Ins
- Swap ground turkey for chorizo to add a smoky, spicy kick that deepens the flavor.
- Use pepper jack or Monterey Jack cheese for a milder, creamier cheese option.
- Add sautéed bell peppers or onions for extra sweetness and crunch.
- Top with a spoonful of guacamole or a drizzle of chipotle mayo for creaminess and heat.
How to Make a Low Carb Breakfast Burrito Bowl
Ingredients You’ll Need:
- ½ cup cauliflower rice (steamed or sautéed)
- 2 large eggs
- ½ cup cooked ground turkey or ground breakfast sausage, seasoned with taco spices
- ¼ cup shredded sharp cheddar cheese
- ¼ cup black beans (optional, can be omitted or replaced with more veggies for low carb)
- 5–6 cherry tomatoes, sliced
- ½ small avocado, sliced
- 1 tablespoon fresh cilantro, chopped
- 1 lime wedge
- ½ teaspoon chili powder or smoked paprika (for sprinkling)
- Salt and black pepper, to taste
- 1 teaspoon olive oil or other cooking oil (for frying egg and sausage)
- Optional: salsa or hot sauce for serving
How Much Time Will You Need?
This Low Carb Breakfast Burrito Bowl takes about 20 minutes from start to finish including preparation and cooking. It’s a quick and healthy breakfast option that you can easily customize!
Step-by-Step Instructions:
1. Prepare the Cauliflower Rice:
Steam or sauté the cauliflower rice lightly until tender but not mushy. This will serve as the base of your bowl. Transfer it to a serving bowl.
2. Cook the Ground Meat:
Heat a skillet over medium heat and add olive oil. Add the ground turkey or breakfast sausage and season with taco spices like chili powder, cumin, garlic powder, salt, and pepper. Cook, breaking it apart, until browned and fully cooked. Set aside.
3. Fry the Eggs:
In the same skillet, fry the eggs sunny side up. Season with salt and pepper. Aim to keep the yolks runny—they add a great creamy texture to the bowl.
4. Assemble Your Burrito Bowl:
Start with cauliflower rice at the bottom. Arrange the cooked ground meat, shredded cheese, black beans (if using), sliced cherry tomatoes, sliced avocado, and chopped cilantro on top of the rice.
5. Finish and Serve:
Place the fried egg in the center of the bowl. Sprinkle chili powder or smoked paprika over the egg and avocado for a pop of color and extra flavor. Garnish with a lime wedge for squeezing juice on top. Add salsa or hot sauce as desired.
Enjoy your colorful, hearty Low Carb Breakfast Burrito Bowl – all the taste of a breakfast burrito without the carbs!
Can I Use Frozen Cauliflower Rice?
Yes! Just thaw it completely first by leaving it in the fridge overnight or microwaving for a minute. Then sauté or steam it as usual to avoid sogginess.
Can I Substitute the Ground Turkey?
Definitely! Ground beef, chicken, or even plant-based crumbles work well. Adjust seasoning to keep the taco flavors balanced.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, but fry fresh eggs when serving to keep them perfect.
Can I Make This Recipe Ahead of Time?
You can prep the meat and cauliflower rice a day ahead, then assemble and cook eggs fresh in the morning for the best texture and flavor.
