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Low carb mexican breakfast bowl in a plate

Low Carb Mexican Breakfast Bowls

Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 8 Servings
Calories 301kcal

Ingredients

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

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 | Total Carbohydrates: 7g | Protein: 16g | Fat: 23g | Sodium: 733mg | Fiber: 2g | Sugar: 1g | Net Carbs: 5g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com