Breakfast Burrito Bowls
Recipe by Paleo Running Momma.
The Burrito Bowl That Skips the Tortilla (But Not the Flavor)
Looking for easy breakfast bowl recipes that deliver big flavor without a lot of prep? These Breakfast Burrito Bowls combine seasoned cauliflower rice, savory chicken sausage, and sautéed peppers and onions, finished with eggs, avocado, and fresh cilantro. This satisfying breakfast idea brings classic burrito flavors to a customizable bowl that works for busy mornings, weekend brunch, or simple meal prep.
Ingredients
- Cauliflower Rice:
- 1 tablespoon coconut oil or avocado oil
- 12 oz. cauliflower rice (fresh or frozen)
- 2 teaspoons fresh lime juice
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- a dash chipotle powder
- salt and pepper, to taste
- Sausage, Peppers and Onions:
- 1 (5 oz.) package Jones Dairy Farm Golden Brown All Natural Chicken Sausage Links, thawed and sliced
- 1 tablespoon coconut oil or avocado oil
- 1 large bell pepper, diced
- 1 medium onion, diced
- salt and pepper, to taste
- Additional Toppings:
- 4 eggs, cooked to preference
- avocado, sliced
- fresh cilantro, minced
- lime juice and salt, to taste
Directions
Heat a large skillet over medium heat and add oil. Add the riced cauliflower; stir to coat. Cook, stirring occasionally for 1-2 minutes to soften.
Add jalapeño pepper, lime juice and seasonings. Cook another minute or until you have desired texture; remove from heat.
Meanwhile, heat a separate skillet over medium-high heat and add oil. Add sausage and heat 2-3 minutes, stirring, until golden brown. Add peppers and onions and continue to cook until soft, about 3 more minutes. Season with salt and pepper to taste.
Divide the cauliflower rice among 4 bowls and top with the sausage mixture. Top with eggs, sliced avocado, cilantro, and a squeeze of lime. Serve right away and enjoy!
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