Low Carb Breakfast Burrito Bowl is a hearty and delicious start to your day without all the carbs. It’s packed with eggs, crispy bacon or sausage, fresh veggies like bell peppers and avocado, and plenty of cheese to keep it satisfying. The flavors remind me of a classic breakfast burrito, just without the tortilla, making it a perfect choice if you’re watching your carb intake.
I love making this bowl when I want something quick but filling. It’s super flexible too—sometimes I add salsa or a dollop of sour cream on top for extra flavor. One little trick I’ve found is to cook the veggies first to bring out their sweetness and then layer everything so each bite has a bit of everything. It really feels like a special breakfast, even on a busy morning.
Serving this bowl feels like a treat because it’s colorful and fresh, and it keeps me going for hours without the mid-morning slump. I often pair it with a hot cup of coffee and enjoy it leisurely on weekends. If you’re used to grabbing cereal or toast, give this a try—you might just fall in love with the mix of textures and flavors!
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Key Ingredients & Substitutions
Riced Cauliflower: This is a fantastic low-carb swap for rice. It cooks quickly and soaks up flavors well. If you can’t find it pre-riced, pulse cauliflower florets in a food processor until rice-sized.
Chorizo or Breakfast Sausage: Adds a spicy, savory punch. For a lighter option, use turkey sausage or omit for a vegetarian version. Ground tofu or tempeh seasoned well can also work.
Avocado: Creamy and full of healthy fats, avocado balances the spice nicely. If you’re not a fan, try sliced cucumber or a dollop of sour cream.
Black Beans: These add protein and fiber but do add some carbs. Feel free to skip them for a stricter low-carb meal.
Egg: The star protein here. I like it sunny-side up for a runny yolk that mixes with everything else. You can scramble, poach, or fry the egg to your liking.
How Do I Make This Burrito Bowl Burst with Flavor?
The magic is in layering and seasoning each element:
- Cook the cauliflower: Sauté it in olive oil, salt, and pepper until tender. This boosts its natural sweetness and removes any raw taste.
- Browning the chorizo: Let it cook undisturbed until crisp bits form, then stir. This adds texture and deepens flavor.
- Perfect fried egg: Use medium heat to avoid burning but keep whites crisp. I add smoked paprika on top for a smoky kick.
- Fresh cilantro and lime: Adding these bright elements just before serving wakes up every bite.
Equipment You’ll Need
- Nonstick skillet – perfect for cooking eggs and sautéing without sticking.
- Spatula – helps flip the eggs gently and stir the chorizo or sausage.
- Knife and cutting board – for slicing avocado and chopping cilantro cleanly.
- Mixing bowl or food processor – makes quick work of ricing cauliflower if not pre-riced.
- Measuring spoons – to get the smoked paprika and seasoning just right.
Flavor Variations & Add-Ins
- Swap chorizo for diced ham or cooked bacon for a different smoky meat flavor.
- Add sautéed bell peppers or onions for extra crunch and natural sweetness.
- Use shredded cheddar or pepper jack cheese instead of skipping cheese to boost creaminess and flavor.
- Mix in some fresh salsa or a dollop of sour cream on top for added tang and moisture.
Low Carb Breakfast Burrito Bowl
Ingredients You’ll Need:
For the Base:
- 1 cup riced cauliflower (low-carb base)
- Salt and pepper, to taste
- 1 tbsp olive oil or butter
For the Toppings:
- 1/2 cup black beans (optional, for some carbs and protein)
- 1 avocado, sliced
- 1/2 cup chorizo or breakfast sausage, crumbled and cooked
- 1 large egg
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1/2 tsp smoked paprika
How Much Time Will You Need?
This recipe takes about 15 minutes from start to finish—about 7 minutes for prepping and cooking the cauliflower and chorizo, plus a few minutes to cook the egg and assemble everything. A quick, tasty breakfast that fits your low-carb lifestyle!
Step-by-Step Instructions:
1. Cook the Cauliflower Base:
Heat olive oil or butter in a skillet over medium heat. Add the riced cauliflower and sauté for 5 to 7 minutes until it’s tender and slightly golden. Season with salt and pepper. Transfer to your serving bowl as the base.
2. Cook the Sausage and Beans:
In the same skillet, cook the crumbled chorizo or breakfast sausage until it’s browned and cooked through, about 5 minutes. Remove and set aside. If you’re using black beans, rinse them and warm them in the skillet for 2 to 3 minutes with a pinch of salt.
3. Fry the Egg:
Fry the egg sunny-side up (or however you prefer). Season it with salt, pepper, and smoked paprika to add a smoky flavor.
4. Assemble the Bowl:
Layer the sautéed cauliflower, black beans (if using), cooked chorizo, and sliced avocado in the bowl. Place the fried egg on top. Sprinkle with fresh chopped cilantro and add lime wedges on the side for squeezing over just before eating.
Enjoy your Low Carb Breakfast Burrito Bowl—full of flavor, fresh ingredients, and perfect to fuel your day!
Can I Use Frozen Riced Cauliflower?
Yes! Just thaw it completely and drain any excess water before cooking to avoid sogginess. Then sauté as usual until tender.
What Can I Substitute for Chorizo?
You can use breakfast sausage, ground turkey, or even diced ham. For a vegetarian option, try seasoned tofu or tempeh crumbles.
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, but you might want to cook a fresh egg when serving.
Can I Skip the Black Beans to Make It Lower Carb?
Absolutely! Black beans add some carbs, so leaving them out keeps this meal very low carb while still being filling and tasty.
