Easy Low-Carb Burrito Bowl — 25-Min Breakfast, Protein-Packed

Start your day with a savory, satisfying breakfast that’s low in carbs and high in protein. This easy burrito bowl comes together in about 25 minutes, uses simple ingredients, and is infinitely customizable. If you’re exploring more high-protein breakfast ideas, you may also enjoy this collection of high-protein, low-calorie meals for inspiration.

Why this works

• Fast: Preps and cooks in ~25 minutes.
• Low carb: No tortillas or rice — just a base of sautéed veggies and scrambled eggs (or egg whites).
• Protein-packed: Eggs, optional lean meat, and cheese keep you full until lunch.
• Flexible: Easy to adapt for vegetarian, keto, or dairy-free diets.

Ingredients (serves 2)

• 4 large eggs (or 1 cup liquid egg whites)
• 1 tbsp olive oil or avocado oil
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 cup zucchini, diced
• 1 cup baby spinach
• 6–8 oz cooked lean protein (chicken breast, turkey sausage, or firm tofu), chopped
• 1/2 cup shredded cheddar or Monterey Jack (optional)
• 1/4 cup salsa (low-sugar)
• 2 tbsp plain Greek yogurt or sour cream (optional)
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges
• Salt, pepper, and 1 tsp chili powder or smoked paprika
• Optional toppings: sliced avocado, pickled jalapeños, hot sauce

Equipment

• Large skillet
• Spatula
• Knife and cutting board

Quick Instructions (25 minutes)

1. Prep (5 minutes)
   • Dice onion, pepper, zucchini, and protein. Crack eggs into a bowl and whisk with salt and pepper.
2. Sauté veggies (6–8 minutes)
   • Heat oil in a large skillet over medium-high heat. Add onion and bell pepper; cook 3–4 minutes until softened.
   • Add zucchini and cook 2–3 minutes more. Toss in spinach and cook until wilted.
3. Add protein (2 minutes)
   • Stir in pre-cooked protein to warm through. Season with chili powder and smoked paprika.
4. Scramble eggs (4–5 minutes)
   • Push veggies/protein to one side of the skillet. Add a little more oil if needed and pour eggs into the empty side. Scramble gently until just set, then fold into the veggie mix. If using egg whites, cook slightly faster.
5. Finish & serve (2 minutes)
   • Remove from heat. Stir in salsa and half the cheese (if using) until melted. Divide into bowls, top with remaining cheese, yogurt or sour cream, cilantro, avocado slices, and a squeeze of lime.

Total active time: ~20–25 minutes.

Variations & Swaps

• Vegetarian: Replace meat with black soybeans or tempeh crumbles.
• Lower fat: Use liquid egg whites and skip cheese; add extra herbs for flavor.
• Keto: Increase healthy fats — use more avocado and full-fat cheese; omit yogurt if desired.
• Make it grain-free with cauliflower rice: serve the mixture over riced cauliflower for extra bulk.

If you like baked breakfast options for meal prep, try adding ideas from this baked cottage cheese eggs recipe to your rotation — they pair well with burrito bowls for variety.

Nutrition (approx. per serving)

• Calories: 350–450 (depends on protein and cheese choices)
• Protein: 30–40 g
• Carbs: 8–12 g (mostly from veggies and salsa)
• Fat: 18–28 g

Make-ahead & Storage

• Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a skillet or microwave.
• For meal prep, store egg mixture separately from fresh avocado slices and yogurt to keep toppings bright.

Tips for Perfect Bowls

• Use pre-cooked shredded chicken or rotisserie meat to cut time.
• For extra flavor, char bell peppers under the broiler briefly before dicing.
• Season in layers: a pinch of salt when sauteing veggies, then adjust after eggs are in.

Conclusion

For a crunchy, low-carb topping that brightens this bowl, try the Low-Carb Yogurt Granola Recipe – Fit Men Cook to add texture and a touch of sweet-savory contrast.