Low carb mexican breakfast bowl in a plate
Print Add to Collection

Low Carb Mexican Breakfast Bowls

These authentic Mexican breakfast bowls recipes are the most flavor packed, zesty and low carb way to start the day!
Course Breakfast
Cuisine American
Keyword how do i make low carb mexican breakfast bowl, how many carbs in mexican breakfast bowl, low carb mexican breakfast bowls
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 8 Servings
Calories 301kcal
Author Lindsey

Ingredients

  • 1 Pound Breakfast Sausage
  • 1 Red Bell Pepper chopped
  • 1/2 Onion chopped
  • 4 Cups Kale chopped
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Cumin
  • 1 Teaspoon Smoked Paprika
  • 8 Eggs
  • 1 Avocado
  • Fresh Pico de Gallo for topping
  • Cilantro chopped, for topping

Instructions

  • Remove casing from sausage, and add sausage to a large skillet.
  • Cook over medium heat while breaking the sausage up with a wooden spoon.
  • Once cooked through (no longer pink), allow the sausage to drain on a paper towel lined plate.
  • Return the pan to medium heat and add diced bell peppers, onions and kale. Cook until soft.
  • Add chili powder, cumin, paprika, salt and sausage to the pan. Stir to combine everything.
  • Divide this sausage and veggie combo into serving bowls.
  • Lower the heat in the pan to medium-low and add two eggs at a time.
  • Place a lid over the top, and allow the eggs to cook until they’ve reached your desired doneness.
  • Place an egg over each bowl, followed by sliced avocado, pico de gallo and chopped cilantro. Enjoy!

Nutrition

Calories: 301kcal | Carbohydrates: 7g | Protein: 16g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 204mg | Sodium: 733mg | Potassium: 544mg | Fiber: 2g | Sugar: 1g | Vitamin A: 86.5% | Vitamin C: 75.9% | Calcium: 8.7% | Iron: 13.1%