This Low Carb Breakfast Burrito Bowl is a simple, tasty way to start your day without the extra carbs. It’s packed with fresh eggs, crispy bacon or sausage, creamy avocado, and a sprinkle of cheese, all layered over a bed of sautéed veggies like peppers and spinach. It has all the flavors of your favorite breakfast burrito but without the tortilla.
I love making this bowl because it comes together so quickly in the morning, and it keeps me full for hours. Sometimes I switch up the veggies depending on what I have on hand, and it’s always delicious. Adding a bit of salsa or hot sauce gives it a nice kick, and I never skip the avocado because it adds that perfect creamy touch.
My favorite way to eat this is straight from the bowl with a fork, no fuss, just pure hands-off goodness. It’s a great meal for busy mornings when you want something healthy but still comforting. If you’re trying to cut back on carbs but don’t want to miss out on flavor, this breakfast burrito bowl is definitely going to be your new go-to.
Key Ingredients & Substitutions
Eggs: Eggs are the star here, adding protein and creaminess. I like them fried sunny side up because the runny yolk adds a rich texture. You can scramble or poach them, too.
Chicken Breast: Cooked chicken gives this bowl extra protein and heartiness. Grilled or roasted chicken works well. For a change, swap chicken with cooked sausage or bacon for more flavor.
Cheddar Cheese: Cheddar adds a sharp, melty touch. Feel free to substitute with Monterey Jack, mozzarella, or even pepper jack for a little spice.
Avocado: Avocado brings creaminess and healthy fats. If you can’t find fresh avocado, try a dollop of guacamole or a bit of sour cream instead.
Fresh Veggies: Tomatoes and red onions add crunch and brightness. You can swap tomatoes for roasted bell peppers or sautéed mushrooms if you prefer.
How Do I Build a Balanced Low Carb Breakfast Burrito Bowl?
Building this bowl is about layering flavors and textures for a satisfying meal:
- Cook your chicken well, seasoning simply with salt and pepper to keep the focus on its flavor.
- Use the same skillet to cook eggs—this helps retain the flavors on the pan.
- Arrange ingredients separately in the bowl to maintain freshness and keep textures distinct.
- Add avocado last to keep it from browning and add that creamy finish.
- Finish with fresh herbs like cilantro for a burst of color and brightness.
- Top with hot sauce or salsa for some zing if you like.
These steps keep the bowl colorful, tasty, and a perfect low-carb start to your day.
Equipment You’ll Need
- Nonstick skillet – perfect for cooking eggs and chicken without sticking, making cleanup easy.
- Sharp knife – helps you dice veggies and chicken neatly for a nice presentation.
- Cutting board – gives you a safe spot to chop all your fresh ingredients.
- Mixing bowls – handy for prepping and organizing each ingredient before assembling.
- Spatula – great for flipping eggs gently and stirring chicken while cooking.
Flavor Variations & Add-Ins
- Swap chicken for cooked chorizo or breakfast sausage to add a spicy, smoky flavor.
- Use pepper jack cheese instead of cheddar for a mild kick and creamy texture.
- Add sautéed spinach or kale for extra greens and nutrients.
- Top with a spoonful of salsa verde or fresh pico de gallo for a tangy, fresh twist.
How to Make Low Carb Breakfast Burrito Bowl?
Ingredients You’ll Need:
Main Ingredients:
- 2 large eggs
- ½ cup cooked chicken breast, diced and seasoned
- ½ cup shredded cheddar cheese
- ¼ cup diced red onion
- ½ cup diced fresh tomatoes (or chopped cherry tomatoes)
- ½ avocado, sliced
- 2 tbsp chopped fresh cilantro or parsley
- Salt and black pepper, to taste
- 1 tbsp olive oil or cooking oil
How Much Time Will You Need?
This recipe takes about 15-20 minutes from start to finish. You’ll spend just a few minutes cooking and seasoning the chicken and eggs, prepping the veggies, and then assembling your bowl. It’s a quick and fulfilling breakfast!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat the olive oil in a skillet over medium heat. Add the diced chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Season with salt and black pepper. Once done, remove the chicken from the skillet and set it aside.
2. Cook the Eggs:
In the same skillet, cook your eggs to your preference — fried or sunny side up work great for this bowl. Season with salt and pepper as they cook.
3. Prepare the Veggies:
While the eggs cook, dice the tomatoes and red onion. Slice the avocado and chop the cilantro or parsley. These fresh ingredients will brighten the bowl.
4. Assemble the Bowl:
Start placing the cooked chicken, shredded cheddar cheese, diced tomatoes, red onion, avocado slices, and eggs in separate sections of your bowl. This makes it colorful and easy to enjoy all the flavors.
5. Garnish and Serve:
Sprinkle fresh chopped cilantro or parsley on top for a burst of freshness. Add hot sauce or your favorite salsa if you like a little extra flavor. Serve immediately and enjoy your delicious low-carb breakfast!
Can I Use Frozen Chicken for the Breakfast Burrito Bowl?
Yes! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to avoid excess moisture, then dice and season as usual.
What Can I Substitute for Cheddar Cheese?
You can use Monterey Jack, mozzarella, or pepper jack cheese depending on your taste preference. All will melt nicely and keep the bowl creamy.
Can I Make This Breakfast Bowl Ahead of Time?
Absolutely! Cook the chicken and prep the veggies in advance, then store them separately in airtight containers. Assemble and add eggs fresh in the morning for best taste.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave before adding fresh avocado and garnishes.
