The Low Carb Breakfast Burrito Bowl is a fresh twist on a classic morning favorite, packed with flavorful ingredients like scrambled eggs, crispy bacon, sautéed peppers, and creamy avocado. Instead of a tortilla, everything comes together in a bowl, making it a great option if you’re watching carbs but still want a filling, tasty start to your day.
I love making this bowl because it’s so easy to customize. You can add cheese, salsa, or even a dollop of sour cream to really make it your own. Plus, it comes together quickly, which means less time cooking and more time enjoying a relaxed morning. For me, the combination of that warm, fluffy egg and the fresh avocado is just perfect.
Serving this bowl feels like a cozy breakfast without any of the usual carb overload. Sometimes, I like to add a handful of fresh cilantro and a squeeze of lime on top to brighten it up even more. It’s a great way to keep mornings simple and satisfying, and it always makes me feel ready to take on the day.
Key Ingredients & Substitutions
Riced Cauliflower: This is a great low carb replacement for rice. You can find it fresh or frozen. If you don’t have cauliflower, grated zucchini works too, just cook it a bit less to avoid sogginess.
Chicken Breast: I like chicken breast because it’s lean and cooks quickly. For a change, try ground turkey or even tofu if you want a plant-based option.
Spices (chili powder, cumin, garlic powder): These give the bowl that classic Southwest flavor. Feel free to adjust the amount or add smoked paprika for a smoky twist.
Egg: Cooking it sunny-side up keeps the yolk runny, which adds creaminess. You can scramble or poach it if you prefer a different texture.
Avocado: Adds healthy fats and creaminess. If you’re not a fan, sliced cucumber or a spoonful of guacamole can be good alternatives.
How Do You Cook Riced Cauliflower So It’s Tender but Not Mushy?
Riced cauliflower is delicate, so cooking it quickly is key. Follow these tips:
- Heat a little oil or butter in a skillet on medium heat.
- Add the riced cauliflower and sauté for 3-5 minutes, stirring often.
- Cook just until it’s tender but still holds a bit of bite, like al dente rice.
- Avoid adding too much water or covering the pan, which can make it soggy.
I usually season it lightly with salt and pepper as it cooks. This keeps the flavor balanced without overpowering the other ingredients.
Equipment You’ll Need
- Non-stick skillet – perfect for cooking chicken and eggs without them sticking or breaking apart.
- Spatula – helps you easily flip the egg and stir the cauliflower without scratching your pan.
- Knife and cutting board – for dicing chicken, bell peppers, and slicing avocado.
- Measuring spoons – to get your spices just right for consistent flavor.
- Bowl for assembling – a medium-sized bowl works well to keep all the ingredients organized and easy to enjoy.
Flavor Variations & Add-Ins
- Swap chicken for breakfast sausage or bacon for a different protein punch with rich flavor.
- Add black beans or sautéed mushrooms to boost fiber and add a hearty texture.
- Use pepper jack or Monterey Jack cheese for a mild, melty twist instead of cheddar.
- Mix in some fresh jalapeños or a dash of hot sauce if you want a little extra spice kick.
Low Carb Breakfast Burrito Bowl
Ingredients You’ll Need:
Main Ingredients:
- 1/2 cup riced cauliflower (to keep it low carb)
- 1 small chicken breast, diced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 1 large egg
- 1/4 cup shredded cheddar cheese
- 1/2 small avocado, sliced
- 1/4 cup diced red bell pepper
- 2 tablespoons salsa
- Fresh cilantro, chopped
- 1 lime wedge
Time Needed
This recipe takes about 15-20 minutes in total. You’ll spend 10-12 minutes on cooking the chicken, sautéing vegetables, and preparing the riced cauliflower base. Cooking the egg and assembling the bowl only takes a few minutes more, so it’s perfect for a quick, satisfying breakfast.
Detailed Instructions:
1. Cook the Chicken:
Heat a non-stick skillet over medium heat. Season the diced chicken breast with chili powder, cumin, garlic powder, salt, and pepper. Cook the chicken pieces until they’re fully cooked and lightly browned, about 5-7 minutes. Once done, remove the chicken from the pan and set it aside.
2. Sauté the Peppers:
In the same skillet, add the diced red bell peppers. Sauté them until they become slightly tender, roughly 3-4 minutes. This adds a nice sweetness and crunch to the bowl.
3. Cook the Egg:
Using another pan or the now-empty skillet, cook the egg sunny-side up or however you like it best. The warm egg yolk adds creaminess to the bowl.
4. Prepare the Cauliflower Base:
In a skillet, heat a little oil or butter over medium heat. Add the riced cauliflower and sauté for 3-5 minutes, stirring often, until it’s tender but still slightly firm. This will be your low carb ‘rice’ base.
5. Assemble Your Bowl:
Start by placing the sautéed cauliflower rice at the bottom of your bowl. Then arrange the cooked chicken, sautéed peppers, shredded cheddar cheese, sliced avocado, and cooked egg evenly on top.
6. Add Finishing Touches:
Spoon salsa over the chicken for some tangy flavor. Sprinkle fresh chopped cilantro and squeeze the lime wedge over the bowl to brighten up all the flavors. Serve warm and enjoy your delicious, healthy breakfast!
Can I Use Frozen Riced Cauliflower?
Yes! Just thaw it completely and drain any excess water before sautéing to prevent the bowl from becoming watery. Cooking frozen riced cauliflower might take a minute or two longer.
What Can I Substitute for Chicken?
If you want to switch it up, turkey, breakfast sausage, or even tofu work great. Just season and cook them the same way as the chicken for best flavor.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, and consider adding a fresh egg when reheating for best taste.
Can I Make This Recipe Vegetarian?
Absolutely! Swap the chicken for black beans, sautéed mushrooms, or tofu for protein, and use your favorite salsa and veggies to keep it flavorful and filling.
