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!
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Servings: 8 Servings
- 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
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!
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%
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