The Low Carb Breakfast Burrito Bowl is a fresh twist on a classic breakfast favorite, packed with eggs, savory sausage, fresh veggies, and plenty of cheese. It’s like having all the best parts of a burrito, but without the tortilla—making it a perfect choice if you’re watching your carbs but still want a satisfying and flavorful morning meal.
I love how easy this bowl is to throw together, especially on busy mornings. You can customize it with your favorite ingredients like avocado, salsa, or even a dollop of sour cream. One of my favorite tricks is to cook the sausage with some spicy seasoning to give it an extra kick, which makes every bite exciting and hearty.
Serving it topped with fresh cilantro and a squeeze of lime really brightens things up and makes the dish feel vibrant. I usually pair it with a cup of strong coffee and have found it’s a great way to start the day feeling full without the heavy carb crash later on. It’s a breakfast bowl that your whole family can enjoy and won’t ever feel like you’re missing out!
Key Ingredients & Substitutions
Cauliflower Rice: This is the low-carb base that replaces traditional tortilla or grains. You can buy pre-riced cauliflower or make your own with a grater or food processor. Frozen cauliflower works well too—just thaw and drain excess water.
Chicken: I like using chicken breast for a lean option, but thighs add more flavor and stay juicy. Ground turkey or sausage can be great swaps if you want different tastes or textures.
Spices: Chili powder, cumin, paprika, and garlic powder bring Mexican-inspired warmth. Feel free to adjust spice levels or add cayenne if you like it hotter!
Eggs: Eggs add protein and creaminess when cooked sunny-side up. Have fun swapping with scrambled eggs if you prefer a mix-everything option.
Cheese, Salsa, Guacamole: Sharp cheddar adds a nice punch. If you want, try Monterey Jack or a Mexican blend. Fresh salsa or pico de gallo adds brightness, while guacamole brings creaminess and healthy fats.
How Do You Perfect Cauliflower Rice for a Light, Fluffy Texture?
Cauliflower rice can sometimes get mushy or soggy, but a few simple tips keep it fluffy:
- Dry the cauliflower well after washing—excess moisture causes sogginess.
- Cook over medium heat with some oil, stirring occasionally to avoid steaming it.
- Cook just until tender (5-7 minutes). Overcooking makes it mushy.
- Season lightly with salt to draw out moisture and enhance flavor.
These steps help keep the rice texture close to real rice, making your bowl more satisfying.
Equipment You’ll Need
- Large skillet – perfect for cooking both the cauliflower rice and chicken in one pan, saving you cleanup time.
- Food processor or box grater – makes quick work of turning cauliflower into rice-sized pieces.
- Nonstick frying pan – ideal for cooking the eggs perfectly without sticking or breaking.
- Mixing bowl – helps you season the chicken evenly before cooking.
Flavor Variations & Add-Ins
- Swap chicken for spicy chorizo or breakfast sausage to add a bold, smoky flavor.
- Use pepper jack cheese instead of cheddar for a little heat and creaminess.
- Add sautéed bell peppers and onions to boost veggie content and sweetness.
- Top with a dollop of sour cream or a drizzle of chipotle mayo for extra creaminess and zing.
Low Carb Breakfast Burrito Bowl
Ingredients You’ll Need:
Main Ingredients:
- 1/2 medium head of cauliflower, grated or processed into rice-sized pieces (about 2 cups cauliflower rice)
- 1 tablespoon olive oil or avocado oil
- 1/2 lb chicken breast or thighs, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
- 2 large eggs
- 1/2 cup shredded sharp cheddar cheese
- 1 medium tomato, diced
- 1/4 cup fresh cilantro, chopped, divided
- 1/4 cup fresh salsa or pico de gallo
- 1/4 cup guacamole
- Optional: lime wedge for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes total—10 minutes to prepare and cook the cauliflower rice and chicken, 5 minutes to fry the eggs, and a few minutes to assemble the bowls.
Step-by-Step Instructions:
1. Cook the Cauliflower Rice:
Grate the cauliflower or pulse it in a food processor until it looks like rice. Heat half the oil in a large skillet over medium heat. Add the cauliflower rice, season lightly with salt, and cook, stirring occasionally, for 5 to 7 minutes, until tender. Then set it aside.
2. Cook the Seasoned Chicken:
In a bowl, toss the chicken pieces with chili powder, cumin, paprika, garlic powder, salt, and pepper until all coated well. Heat the remaining oil in the skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring now and then, until browned and cooked through. Remove from heat.
3. Fry the Eggs:
In a separate nonstick pan, fry the eggs sunny-side up (or how you like them). Sprinkle with a bit of salt and black pepper.
4. Assemble the Burrito Bowls:
Divide the cauliflower rice between two bowls. Arrange the cooked chicken, diced tomato, shredded cheddar cheese, guacamole, and salsa in separate sections over the rice. Place a fried egg right in the center of each bowl. Finally, sprinkle chopped cilantro over everything.
5. Serve & Enjoy:
Serve your bowls right away, optionally with a wedge of lime for squeezing on top to add fresh brightness.
Can I Substitute the Chicken with Another Protein?
Absolutely! Ground turkey, cooked sausage, or even tofu work great as alternatives. Just adjust the cooking time accordingly to ensure it’s fully cooked.
Can I Use Frozen Cauliflower Rice?
Yes, frozen cauliflower rice is a convenient option. Just thaw it completely and drain any excess water before cooking to avoid sogginess.
How Should I Store Leftovers?
Store any leftover components separately in airtight containers in the fridge for up to 3 days. Reheat the chicken and cauliflower rice in a skillet over medium heat, and warm the eggs separately if needed.
Can I Make This Dish Vegan or Dairy-Free?
Yes! Replace the chicken with plant-based protein like tempeh or beans. Skip the cheese or use dairy-free cheese alternatives. You can also substitute eggs with scrambled tofu or a chickpea flour omelet.
