Chicken Sausage Breakfast Burrito Bowls

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SERVINGS

4

PREP TIME

10 min

TOTAL TIME

25 min

GLUTEN FREE

NO

These simple breakfast burrito bowls are loaded with Jones No Antibiotics Ever Chicken Sausage, peppers, onions and seasoned cauliflower rice making them low carb and paleo friendly! 

 

ingredients

For the Cauliflower Rice:
1 tablespoon coconut oil or avocado oil
12 oz cauliflower rice - fresh or frozen
2 teaspoons fresh lime juice
1 tablespoon jalapeño pepper minced (optional)
Sea salt and black pepper, to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Dash chipotle powder

For the Filling:
10 links (1 package) Jones Dairy Farm Chicken Sausage, thawed and cut into bite size pieces
1 tablespoon coconut oil, or other cooking fat
1 large bell pepper, chopped
1 medium onion, chopped
Sea salt and black pepper, to taste

Additional Toppings:
4 eggs, cooked to preference
Avocado, sliced
Fresh Cilantro, minced
Lime juice and sea salt, to taste

 

 

 

 

DIRECTIONS

Make the cauliflower rice:

Heat a large skillet over medium heat and add coconut oil or other fat. Add the riced cauliflower and stir to coat. Cook, stirring occasionally for 1-2 minutes to soften.

Add the jalapeño pepper, salt and pepper, seasonings and lime juice. Cook and stir another minute or until you have desired texture, then remove from heat. 

For sausage, peppers and onions:

Meanwhile, heat a separate skillet over medium high heat and add 1 Tbsp oil.  Add the sausage pieces and cook 2-3 minutes, stirring, until golden brown.  Add in the peppers and onions and continue to cook until soft and toasty - about 3 more minutes.  Season with salt and pepper to taste.

Assemble the bowls:

Divide the cauliflower rice among the 4 bowls and top with the sausage mixture.  Use one of the skillets to cook your eggs and top each bowl with an egg, sliced avocado, cilantro and a squeeze of lime.  Serve right away and enjoy!

 

 

 

 

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Ingredients

For the Cauliflower Rice:
1 tablespoon coconut oil or avocado oil
12 oz cauliflower rice - fresh or frozen
2 teaspoons fresh lime juice
1 tablespoon jalapeño pepper minced (optional)
Sea salt and black pepper, to taste
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Dash chipotle powder

For the Filling:
10 links (1 package) Jones Dairy Farm Chicken Sausage, thawed and cut into bite size pieces
1 tablespoon coconut oil, or other cooking fat
1 large bell pepper, chopped
1 medium onion, chopped
Sea salt and black pepper, to taste

Additional Toppings:
4 eggs, cooked to preference
Avocado, sliced
Fresh Cilantro, minced
Lime juice and sea salt, to taste

 

 

 

 

Directions

Make the cauliflower rice:

Heat a large skillet over medium heat and add coconut oil or other fat. Add the riced cauliflower and stir to coat. Cook, stirring occasionally for 1-2 minutes to soften.

Add the jalapeño pepper, salt and pepper, seasonings and lime juice. Cook and stir another minute or until you have desired texture, then remove from heat. 

For sausage, peppers and onions:

Meanwhile, heat a separate skillet over medium high heat and add 1 Tbsp oil.  Add the sausage pieces and cook 2-3 minutes, stirring, until golden brown.  Add in the peppers and onions and continue to cook until soft and toasty - about 3 more minutes.  Season with salt and pepper to taste.

Assemble the bowls:

Divide the cauliflower rice among the 4 bowls and top with the sausage mixture.  Use one of the skillets to cook your eggs and top each bowl with an egg, sliced avocado, cilantro and a squeeze of lime.  Serve right away and enjoy!