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Low Carb Breakfast Burrito Bowl

A savory and zesty breakfast bowl filled with scrambled eggs, colorful bell peppers, creamy avocado, and topped with salsa. A delightful, low-carb twist on a classic breakfast.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Eggs and Vegetables
  • 4 large large eggs
  • 1 cup diced bell peppers (any color)
  • ½ cup diced onions
  • 1 cup fresh spinach or kale, chopped Can be substituted with other leafy greens.
Protein and Toppings
  • 1 cup cooked halal sausage Or any preferred halal protein.
  • 1 ripe avocado, diced
  • 1 cup shredded cheese (cheddar or your favorite)
  • ½ cup salsa Use your favorite brand or homemade.
Seasoning
  • to taste Salt and pepper

Method
 

Preparation
  1. Crack four large eggs into a bowl and whisk them together until fully blended. Dice the bell peppers, onions, and avocado.
Cooking
  1. Heat a tablespoon of oil in a non-stick skillet over medium heat. Add the diced bell peppers and onions, sautéing until tender, about 5 minutes.
  2. Add the cooked halal sausage, allowing it to heat through for about 2 minutes.
  3. Pour the whisked eggs into the skillet, gently folding them with a spatula, and cook until just set but still creamy, around 2-3 minutes.
  4. Season with salt and pepper to taste. Remove from heat and mix in the chopped spinach or kale.
Serving
  1. Serve the egg and vegetable mixture in bowls, topping it with diced avocado, shredded cheese, and a scoop of salsa.

Notes

For a vegetarian version, swap the sausage for grilled chicken or tofu. The eggs should not be overcooked for a creamy texture. Refrigerate the leftovers in an airtight container for up to 3 days.