Keto Breakfast Burrito Bowl

Breakfast

Hearty Tex-Mex inspired breakfast bowl with scrambled eggs, spicy chorizo, cheese, avocado, and fresh toppings. All the flavors of a breakfast burrito without the carb-heavy tortilla. Perfect for 16:8 fasting window lunch.

Prep: 10 min Cook: 15 min Servings: 2 Rating: ★★★☆☆ Keto
750 cal 45g protein 58g fat 6g net carbs

Ingredients

For the Bowl (per person): 4-5 eggs 4 oz Mexican chorizo (or breakfast sausage) 1/2 cup shredded cheddar cheese (or Mexican blend) 1/2 avocado, sliced 2 tbsp sour cream 2 tbsp salsa (sugar-free) 1 tbsp butter or avocado oil 2 cups fresh spinach or mixed greens (base)

Toppings: 2 tbsp diced tomatoes 2 tbsp diced red onion 1 tbsp fresh cilantro, chopped 1 tbsp sliced jalapeños (optional) 1 tbsp sliced black olives (optional) Lime wedge Hot sauce to taste

Seasoning: 1/4 tsp cumin 1/4 tsp chili powder 1/4 tsp garlic powder Salt and pepper to taste

Instructions

Cook the Chorizo:

  1. Heat large skillet over medium-high heat
  2. Add chorizo, breaking it up with spatula
  3. Cook 5-7 minutes until browned and crispy
  4. Remove to plate, drain excess fat (leave 1 tbsp in pan)

Prepare Eggs:

  1. In same skillet, reduce heat to medium
  2. Add butter if needed (or use chorizo fat)
  3. Crack eggs into bowl, whisk with cumin, chili powder, garlic powder
  4. Pour into hot pan
  5. Scramble gently, cooking to preferred doneness (3-4 minutes)
  6. Remove from heat, fold in half the cheese

Assemble Bowls:

  1. Layer fresh spinach or greens in bottom of each bowl
  2. Add scrambled eggs on one side
  3. Add chorizo on the other side
  4. Top eggs with remaining cheese (will melt from heat)

Add Toppings:

  1. Arrange avocado slices
  2. Add dollops of sour cream
  3. Spoon salsa over the top
  4. Sprinkle with diced tomatoes, onion, cilantro
  5. Add jalapeños and olives if using
  6. Squeeze fresh lime over everything
  7. Serve with hot sauce on the side

Tips:

  • Sindy: Take OX BILE 500mg with this meal (high fat content)
  • Can swap chorizo for bacon, ground beef, or turkey sausage
  • Prep chorizo night before to save time
  • Double the recipe for easy meal prep
  • Add cauliflower rice as base for extra bulk (optional)
  • Use mild salsa if sensitive to spice
  • For extra protein: add black soybeans (rinsed) - only 1g net carb per 1/4 cup

Make-Ahead Option:

  • Cook chorizo and eggs the night before
  • Store separately in fridge
  • Reheat in morning, assemble fresh
  • Prep toppings in small containers

Created for Week 2 meal plan as a more substantial breakfast option. Combines high protein from eggs and chorizo with healthy fats from avocado and cheese. The spices and fresh toppings make it feel indulgent while staying keto-friendly. Great meal prep option - can cook components ahead.

Added by claude