This Low Carb Breakfast Burrito Bowl is a fresh and tasty way to start your day without the carbs. It’s packed with scrambled eggs, crispy bacon or sausage, sautéed peppers, onions, and a sprinkle of cheese. The mix of warm, savory flavors with the crunch of fresh veggies makes every bite satisfying and filling.
I love making this breakfast bowl because it’s quick, easy, and helps me stay on track with my low carb goals. Sometimes I add a little avocado or salsa on top for extra creaminess and a bit of zing. It feels like having a classic breakfast, but in a lighter, bowl-friendly form that keeps me energized throughout the morning.
This bowl is perfect for busy weekdays or even lazy weekend mornings when I want something comforting but healthy. You can customize it easily with your favorite breakfast toppings, which always makes it a hit in my house. Trust me, once you try it, it might just become your new morning favorite too!
Key Ingredients & Substitutions
Shredded Chicken: This adds protein and soaks up the seasoning well. If you prefer, ground turkey or beef work too, or even tofu for a vegetarian twist.
Egg: The egg adds richness and softness. You can swap for scrambled eggs or poached if sunny side up feels tricky.
Bell Peppers: Roasting gives them sweetness and a little caramelization. Use any color you like or even add some sautéed onions for extra flavor.
Cheddar Cheese: This gives a melty, sharp contrast. Monterey Jack, mozzarella, or pepper jack are tasty alternatives.
Guacamole: It adds creaminess and healthy fats. If unavailable, mashed avocado with a squeeze of lime and salt works great.
How Do You Get Perfect Sautéed Bell Peppers Every Time?
Sautéing peppers is quick but important for flavor. Here’s how I do it to get tender, slightly sweet peppers:
- Heat a skillet over medium heat and add oil.
- Add chopped bell peppers in a single layer so they cook evenly.
- Let them cook undisturbed for 2-3 minutes until they start to brown.
- Stir and cook for another 1-2 minutes until softened but still a bit firm.
- Remove from heat to stop cooking—they’ll keep a nice texture.
Patience is key! If peppers crowd the pan, they steam instead of sauté. I like a little color on them for the best flavor.
Equipment You’ll Need
- Nonstick skillet – perfect for cooking eggs and sautéing veggies without sticking.
- Spatula – makes flipping eggs and stirring peppers easy and gentle.
- Cutting board and sharp knife – for quick chopping of vegetables and cilantro.
- Mixing bowl – handy for whisking eggs if you scramble them instead.
- Measuring spoons – to keep seasoning and oil amounts precise and consistent.
Flavor Variations & Add-Ins
- Swap chicken for chorizo or spicy sausage for a bolder, meatier flavor.
- Add black beans or cauliflower rice to boost fiber without many extra carbs.
- Mix in diced jalapeños or a dash of hot sauce for extra heat.
- Top with sour cream or a sprinkle of cotija cheese for a creamy Mexican twist.
Low Carb Breakfast Burrito Bowl
Ingredients You’ll Need:
- 1 cup cooked shredded chicken (seasoned with taco or fajita seasoning)
- 1 large egg
- Salt and pepper, to taste
- 1/2 cup diced tomatoes
- 1/2 cup roasted bell peppers (red and yellow), chopped
- 1/4 cup shredded cheddar cheese
- 1/4 cup guacamole
- 2 tbsp chopped fresh cilantro
- 1 tsp olive oil or avocado oil
How Much Time Will You Need?
This recipe takes about 10-15 minutes in total. It’s quick to prepare if your chicken is already cooked. Cooking and warming the ingredients, then assembling the bowl is easy and fast – perfect for a tasty low-carb breakfast that won’t slow you down.
Step-by-Step Instructions:
1. Warm the Chicken:
Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the shredded chicken and cook for 2-3 minutes until heated through. Once warm, remove from the skillet and set aside.
2. Sauté the Bell Peppers:
In the same skillet, add the chopped roasted bell peppers. Sauté for 3-4 minutes until they are softened and slightly caramelized. Take them off the heat and set them aside.
3. Cook the Egg:
Fry the egg sunny side up (or however you like). Season it with salt and pepper to taste. Cooking the egg this way gives a nice runny yolk that adds richness to the bowl.
4. Assemble the Bowl:
Place the warmed shredded chicken on one side of your bowl. Next to it, add the sautéed bell peppers. Sprinkle shredded cheddar cheese in another section. Put the cooked egg in the center. Add diced tomatoes and a dollop of guacamole on the side. Finish off by sprinkling chopped fresh cilantro all over for a fresh, vibrant finish.
5. Enjoy!
Your Low Carb Breakfast Burrito Bowl is ready to eat! Enjoy this healthy, flavorful breakfast that’s great for busy mornings or a relaxing weekend meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen cooked chicken—just make sure to thaw it completely in the fridge overnight and pat it dry before warming it up in the skillet to avoid extra moisture.
Can I Prepare This Breakfast Bowl Ahead of Time?
Absolutely! You can cook the chicken, sauté the peppers, and even fry the eggs ahead, then store everything separately in the fridge for up to 2 days. Reheat gently before assembling.
What Are Some Good Substitutions for Guacamole?
If you don’t have guacamole, mashed avocado with a squeeze of lime and a pinch of salt works perfectly. Alternatively, sour cream or a dollop of Greek yogurt can add creaminess too.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, and add the fresh toppings like tomatoes and cilantro just before serving.