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- 4 large eggs - 1 cup riced cauliflower - 1/2 cup bell pepper, diced (any vibrant color) - 1/4 cup red onion, finely chopped - 1/4 cup black beans, drained and rinsed - 1/4 cup shredded cheese (choose between cheddar or pepper jack for extra flavor) - 2 tablespoons fresh cilantro, finely chopped - 1 avocado, sliced - 1 tablespoon olive oil - 1/2 teaspoon ground cumin - Salt and freshly ground black pepper to taste - Hot sauce (optional, for a spicy kick when serving) This breakfast bowl offers many health benefits. Eggs are a great source of protein. They help build muscle and keep you full. Riced cauliflower is low in carbs and rich in fiber. It aids digestion and can help with weight loss. Bell peppers add vitamins A and C. They boost your immune system. Black beans provide protein and keep your heart healthy. Avocado brings healthy fats to the meal. These fats can lower bad cholesterol and improve heart health. Fresh cilantro adds flavor and may help detox your body. If you need to swap ingredients, here are some ideas: - Use egg whites instead of whole eggs for fewer calories. - Swap riced cauliflower for riced broccoli for a different taste. - Use any beans you like, such as pinto or kidney beans. - Try goat cheese instead of cheddar for a tangy flavor. - If you’re out of cilantro, parsley works just as well. - For a dairy-free option, leave out the cheese or use a vegan alternative. Feel free to mix and match based on what you have at home! {{ingredient_image_2}} To make the Minute Low-Carb Breakfast Burrito Bowl, gather your ingredients. This dish is quick and easy. You will need fresh veggies, eggs, and spices. The total cooking time is just 15 minutes. 1. Warm Olive Oil: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. 2. Sauté Veggies: Add 1 cup of riced cauliflower, 1/2 cup of diced bell pepper, and 1/4 cup of chopped red onion. Stir these for about 3-4 minutes. Wait until they are soft and smell good. 3. Scramble Eggs: Make space in the skillet by moving the veggies to one side. Crack 4 large eggs into the empty side. Break the yolks with a spatula. Cook for 2-3 minutes until the eggs are fully set. 4. Mix in Black Beans: Add 1/4 cup of drained black beans, 1/2 teaspoon of ground cumin, salt, and freshly ground black pepper to taste. Stir well for one minute to heat the beans. 5. Melt Cheese: Take the skillet off the heat. Sprinkle 1/4 cup of shredded cheese over the mix. Cover briefly to let the cheese melt. 6. Serve: Spoon the mixture into bowls. Top each bowl with 2 tablespoons of fresh cilantro and slices of 1 avocado. If you like spice, add hot sauce. - Warm olive oil: 1 minute - Sauté veggies: 3-4 minutes - Scramble eggs: 2-3 minutes - Mix in black beans: 1 minute - Melt cheese: 1 minute - Total time: 15 minutes To get the best texture for your burrito bowl, focus on the riced cauliflower. Make sure to sauté it until it is tender. This step keeps it from being too watery. I like to sauté my veggies for about 3-4 minutes. This way, they become soft but still have some bite. When you add the eggs, push the veggies to one side of the pan. This makes room for the eggs to scramble nicely without overcooking. Spices bring your burrito bowl to life. I always add ground cumin for a warm flavor. Just 1/2 teaspoon adds depth without overpowering. Salt and pepper are must-haves too; they enhance the taste of each ingredient. If you want more heat, try adding hot sauce when serving. It gives a nice kick and adds flavor! Serving is as fun as cooking! I like to spoon the mix into individual bowls while it's warm. Top each bowl with fresh cilantro and a few slices of avocado. The green colors make the dish pop! Adding lime on the side gives a zesty twist. You can squeeze it over the bowl for a refreshing taste. Enjoy your meal with family or friends; it’s a perfect start to the day! Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs to enhance the flavor and nutritional value of your breakfast bowl. Customize Your Protein: Feel free to add cooked sausage, bacon, or tofu for added protein and variety in your breakfast burrito bowl. Experiment with Spices: Try adding different spices like paprika or chili powder to give your burrito bowl a unique twist. Meal Prep for Easy Mornings: Prepare your riced cauliflower and chopped veggies ahead of time to make your morning routine quicker and easier. {{image_4}} You can easily make this dish vegetarian. Simply skip the eggs and use tofu instead. Crumble firm tofu and cook it with the veggies. To make it vegan, replace cheese with a vegan option or simply leave it out. You can still enjoy all the great flavors without the eggs. Cheese adds a nice creaminess. You can use cheddar or pepper jack for a kick. If you want something milder, try mozzarella. For a dairy-free option, use nutritional yeast. It gives a cheesy flavor without the dairy. Toppings make this bowl fun and unique. Add sliced olives, diced tomatoes, or jalapeños for extra flavor. You can also sprinkle some pumpkin seeds or sunflower seeds for crunch. Try adding a dollop of Greek yogurt or sour cream for creaminess. Remember, the more toppings, the more fun your bowl will be! After enjoying your Minute Low-Carb Breakfast Burrito Bowl, store any leftovers right away. Use a clean, airtight container. This keeps your meal fresh. Make sure to wait until it cools down before sealing. Refrigerate the bowl for up to three days. If you want to enjoy it later, proper storage is key. When you are ready to eat again, reheating is simple. Use the microwave for quick results. Place the bowl in and heat for about one to two minutes. Stir halfway through to ensure even heating. If you want it warm but not dry, add a splash of water before reheating. This keeps the dish moist. If you want to save the burrito bowl for longer, freezing is a great option. Divide the dish into single servings. Use freezer-safe containers or bags. Make sure to remove as much air as possible. Label each container with the date. The burrito bowl can last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight before reheating. Yes, you can meal prep this breakfast bowl. Just cook the ingredients and store them in airtight containers. Keep the avocado separate to avoid browning. You can reheat the bowl in the microwave. This makes for a quick breakfast during busy mornings. Yes, this recipe is gluten-free. All the ingredients used, like eggs, cauliflower, and beans, contain no gluten. Always check labels if you use packaged items, like cheese or hot sauce, to ensure they are gluten-free. For extra protein, try adding cooked chicken, turkey, or tofu. You can also mix in some cottage cheese or Greek yogurt. These additions will boost the protein content and make the bowl even more filling. To add spice, use pepper jack cheese instead of cheddar. You can also mix in diced jalapeños or add a few shakes of cayenne pepper. Hot sauce on top is a great way to kick up the heat just before serving. The blog post covers everything you need for a great burrito bowl. We listed all the ingredients and their benefits. You learned how to prepare and cook each step clearly. I shared tips to enhance texture and flavor. You also found variations for different diets. Finally, we discussed proper storage for leftovers. As you try these ideas, remember that customization is key. Enjoy making this dish your own!

Minute Low-Carb Breakfast Burrito Bowl

A quick and healthy breakfast burrito bowl packed with eggs, vegetables, and flavor.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 2
Calories 350 kcal

Ingredients
  

  • 4 large eggs
  • 1 cup riced cauliflower
  • 0.5 cup bell pepper, diced
  • 0.25 cup red onion, finely chopped
  • 0.25 cup black beans, drained and rinsed
  • 0.25 cup shredded cheese
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 whole avocado, sliced
  • 1 tablespoon olive oil
  • 0.5 teaspoon ground cumin
  • to taste salt
  • to taste freshly ground black pepper
  • optional hot sauce

Instructions
 

  • In a large non-stick skillet, warm the olive oil over medium heat. Once the oil is shimmering, add the riced cauliflower, diced bell pepper, and chopped red onion. Sauté for approximately 3-4 minutes, stirring occasionally, until the vegetables are tender and fragrant.
  • Create space in the skillet by pushing the sautéed veggies to one side. Crack the eggs directly into the cleared area and gently break the yolks with a spatula. Scramble the eggs until they are cooked through and fully set, which should take about 2-3 minutes.
  • Incorporate the black beans, cumin, salt, and pepper into the scrambled eggs. Stir the mixture well to ensure everything is evenly combined. Cook for an additional minute to warm the black beans through.
  • Remove the skillet from heat and sprinkle shredded cheese over the entire mixture. Cover briefly to allow the cheese to melt slightly from the residual heat.
  • To serve, carefully spoon the burrito bowl mixture into individual bowls. Garnish each bowl with a generous topping of fresh cilantro and arranged avocado slices. Add hot sauce on top if desired for an extra punch.

Notes

Serve warm with a sprig of cilantro and a slice of lime for added zest.
Keyword breakfast, burrito bowl, low carb