I’ve always loved starting my mornings with something hearty, flavorful, and satisfying, but finding a breakfast that keeps me full without the extra carbs has always been a challenge. That’s why I created my Low Carb Breakfast Burrito Bowl—a dish that captures all the bold flavors of a classic breakfast burrito without the tortilla. Each bite is packed with protein, fresh vegetables, and a perfect balance of spices, making it a breakfast I look forward to every day.
You’ll love this recipe because it’s not just about taste; it’s about convenience and versatility. Whether you’re trying to cut down on carbs, looking for a protein-packed meal to start your day, or just craving a comforting breakfast, this bowl hits the mark. The combination of turkey bacon, chicken ham, sautéed vegetables, and fluffy eggs delivers both texture and flavor, while the low-carb base keeps it light and satisfying.
This breakfast bowl is incredibly versatile. You can swap in your favorite vegetables, add a sprinkle of cheese, or mix in some avocado for creaminess. It’s also perfect for meal prep: make a batch at the start of the week, and you’ll have grab-and-go breakfasts ready in minutes.
One of the best things about this recipe is how affordable it is. The ingredients are simple and easy to find, and the portions are generous without breaking the bank. You don’t need specialty items or expensive products—just wholesome ingredients that you likely already have in your kitchen.
Ingredients for the Low Carb Breakfast Burrito Bowl:
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4 large eggs
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4 slices of turkey bacon, chopped
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100g chicken ham, diced
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1 small bell pepper, diced
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1 small onion, diced
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1 small zucchini, diced
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2 cloves garlic, minced
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2 tablespoons olive oil or butter
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1 teaspoon smoked paprika
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1/2 teaspoon chili powder
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Salt and pepper to taste
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Fresh herbs for garnish (optional)
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1/2 avocado, sliced (optional)
This bowl is a perfect blend of simplicity and flavor. Each ingredient works together to create a dish that’s colorful, satisfying, and ideal for anyone looking to enjoy a low-carb breakfast without sacrificing taste.
How to Prepare the Low Carb Breakfast Burrito Bowl
Preparing this low carb breakfast burrito bowl is simple, quick, and highly customizable, making it a perfect start to your day. With clear step-by-step instructions, you’ll have a flavorful breakfast ready in no time.
Step-by-Step Instructions:
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Prepare the Ingredients
Start by washing and dicing your vegetables: bell pepper, zucchini, and onion. Mince the garlic. Chop the turkey bacon and dice the chicken ham. Having everything ready before cooking ensures a smooth process and prevents overcooking. -
Cook the Turkey Bacon
Heat a non-stick skillet over medium heat and add the chopped turkey bacon. Cook for 4–5 minutes until it starts to crisp, stirring occasionally. Turkey bacon releases a lot of flavor, which forms the base of your bowl. Once cooked, transfer it to a plate lined with paper towels to drain excess fat. -
Sauté the Vegetables
In the same skillet, add 2 tablespoons of olive oil or butter. Add the diced onion and bell pepper first and sauté for 3–4 minutes until they soften. Then, add the zucchini and minced garlic, cooking for another 2–3 minutes. Stir frequently to ensure even cooking and prevent sticking. -
Cook the Chicken Ham
Push the vegetables to one side of the skillet and add the diced chicken ham. Sauté for 2–3 minutes until lightly browned. Mixing it later with the vegetables ensures the flavors combine evenly. -
Scramble the Eggs
In a separate bowl, whisk the eggs with a pinch of salt, pepper, smoked paprika, and chili powder. Pour the eggs into the skillet with the vegetables and chicken ham. Cook over medium-low heat, stirring gently, until the eggs are just set but still soft and fluffy. -
Combine Everything
Add the cooked turkey bacon back to the skillet and mix everything together. Taste and adjust seasoning if needed. The combination of smoky turkey bacon, savory chicken ham, and fresh vegetables creates a harmonious flavor profile. -
Serve the Bowl
Transfer the mixture into bowls. Top with sliced avocado and fresh herbs if desired. You can also add a sprinkle of cheese or a dollop of Greek yogurt for extra richness.
Quick and Easy Tips:
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Use pre-chopped vegetables to save time.
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Cook eggs over low heat for fluffier texture.
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Make extra portions for meal prep; they store well in the fridge for 3–4 days.
Customizations:
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Swap vegetables depending on seasonal availability or preference.
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Add extra spices like cumin or smoked paprika for a bolder flavor.
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Include low-carb toppings like salsa or hot sauce to elevate taste.
This breakfast bowl is not only quick and easy to make but also popular among many people who are following low-carb or high-protein diets. The flexibility of ingredients allows everyone to adjust it according to their taste while still enjoying a satisfying and nutritious meal.
Print
Breakfast Burrito Bowl
This Low Carb Breakfast Burrito Bowl is a delicious, protein-packed breakfast option that combines turkey bacon, chicken ham, fresh vegetables, and fluffy eggs. It’s perfect for anyone looking to enjoy a hearty meal without the carbs of a traditional breakfast burrito. Quick, versatile, and customizable, it suits meal prep, weekday mornings, or a weekend treat.
- Total Time: 25 minutes
- Yield: 3 1x
Ingredients
- 4 large eggs
- 4 slices of turkey bacon, chopped
- 100g chicken ham, diced
- 1 small bell pepper, diced
- 1 small onion, diced
- 1 small zucchini, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil or butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
- 1/2 avocado, sliced (optional)
Instructions
- Wash and dice all vegetables (bell pepper, zucchini, onion) and mince the garlic. Chop turkey bacon and dice chicken ham.
- Heat a non-stick skillet over medium heat and cook turkey bacon for 4–5 minutes until crisp. Remove and drain excess fat.
- In the same skillet, add olive oil or butter and sauté onions and bell pepper for 3–4 minutes. Add zucchini and garlic, cooking another 2–3 minutes.
- Push vegetables aside and cook chicken ham for 2–3 minutes until lightly browned.
- Whisk eggs with salt, pepper, smoked paprika, and chili powder. Pour into skillet with vegetables and chicken ham. Cook gently over medium-low heat until eggs are soft and fluffy.
- Return cooked turkey bacon to the skillet and combine all ingredients. Adjust seasoning if necessary.
- Serve in bowls, topped with sliced avocado and fresh herbs. Optional: add cheese or Greek yogurt.
Notes
Perfect for meal prep; store in the fridge for 3–4 days.
Vegetable choices can be swapped based on preference.
Adjust spices for desired flavor intensity.
- Prep Time: 10
- Cook Time: 15
FAQs – Low Carb Breakfast Burrito Bowl
1. Can I make this recipe ahead of time?
Yes! This breakfast bowl is perfect for meal prep. Store portions in airtight containers in the refrigerator for up to 3–4 days. Reheat in a skillet or microwave before serving.
2. Can I substitute the vegetables?
Absolutely. You can swap bell peppers, zucchini, or onions with mushrooms, spinach, kale, or any low-carb vegetable you prefer. Just adjust cooking time for firmer vegetables.
3. Is this recipe suitable for a ketogenic diet?
Yes. With eggs, turkey bacon, chicken ham, and low-carb vegetables, this bowl is high in protein and fat while keeping carbohydrates minimal, making it ideal for keto-friendly breakfasts.
4. Can I add cheese or other toppings?
Yes, feel free to add shredded cheese, sliced avocado, salsa, or a dollop of Greek yogurt. These additions enhance flavor while keeping it low-carb.
5. Can I use regular bacon or ham instead?
You can, but for a healthier, lower-fat version, I recommend turkey bacon and chicken ham. These swaps reduce saturated fat without compromising taste.
6. How spicy is this breakfast bowl?
The recipe includes smoked paprika and chili powder for a mild kick. You can adjust the chili powder according to your preferred spice level or add hot sauce as a topping.
7. Can I freeze this breakfast bowl?
While the vegetables and meats freeze well, scrambled eggs may become slightly watery after thawing. It’s best to store in the fridge for optimal texture and freshness.