Paleo Mexican Breakfast Bowls are a high protein low carb breakfast and veggie packed; it’s a healthy breakfast sure to please all Mexican food lovers!
Hi, friends! Man, this recipe is coming to you a bit later than usual right? I know, because Monday be CRAZY! Mostly because grades were due and because I couldn’t do any work on Sunday, not because it was Mother’s Day but because I don’t metabolize alcohol at all anymore. #almost30
The hubs (aka Mr. Hungry) and I enjoyed a few margaritas on Friday night while catching up, and it’s been a long time since we just hung out and talked. I may have enjoyed one too many of said cocktails which led to NO sleep on Friday night.
Ever notice waking up at 2 o’clock in the morning after you have drank too much? Yeah, that’s your liver like “Nah, girl” that may have been fun for you but it’s was not for me, so now you must PAY for it.
It’s mornings like these I need all the healthy fat and protein to get me back on track. In general, I steer toward high protein low carb breakfast options, but particularly on days like this!
(PS I reshot this recipe a couple of times, how do you eat your eggs? Sunnyside up or do you always flip, I always want to flip them ALWAYS. ) Okay but back to my lame story about how getting older SUCKS. So I made it through Saturday okay even though I had very little sleep.
We even went to see King Arthur which we both thought was epic but sadly the rest of the world did not. Sunday, on the other hand, was a complete loss. My Mom had wanted to visit some friends who recently lost their children in an accident and be there for them.
We figured it would be more fun to spend more time together next weekend, instead of rushing to meet up yesterday. Too bad I wasn’t able to get any of that work done. I think waking up early to walk Nala was the last straw of no sleep and that’s when the hangover from hell, two freaking days later set in.
So I mostly gave up on it and went to bed at SEVEN PM on Sunday night. It was light outside when I crawled into bed, so weird. That didn’t matter though because I passed out almost immediately.
Today I finally feel much better, but a few things had to come before I could start working on this post including finishing grading and getting some Hungry Hobby RD client work done. I always make sure my students and clients come first!
This recipe is definitely worth the wait and one of my favorites, so you have to try it! Made in one pan, because you know how I feel about dishes. Super high protein and packed with hidden veggies, it’s an excellent way to start your day.
I think it’s pretty meal prep friendly as well. I made the recipe for four, so you could make enough to meal prep for a bunch of days or feed multiple people. PS I get my turkey chorizo at Whole Foods (Diestel Farms) and chicken chorizo from Sprouts (made in-house)!
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Mexican Breakfast Bowls
Let’s chat about the ingredients really fast!
Avocados or guacamole: If you don’t like avocados/guac feel free to omit this.
Eggs: I used whole eggs. Feel free to cook them however you would like, sunny side up or flip them. Either is fine!
Ground turkey chorizo: This made me be hard to find. They used to sell it in the tube at Whole Foods but lately, it hasn’t been as easy to find. If you have a Sprouts in your area you could sub the bulk ground chicken chorizo here. If you can’t find any of those things you can use normal pork chorizo, which will change the nutrition facts a bit. Or you can make your own by mixing your meat with chorizo seasoning. I haven’t tried this but my guess would be 2-3 tablespoons should do it for one pound, however that may depend on how spicy your chorizo seasoning is.
Avocado oil: Avocado oil is my go-to cooking oil. I basically use it for everything because it has a super neutral taste and high smoke point. (See: Are You Using The Right Cooking Oil?)
Salsa: Use your favorite here or try my favorite salsa!
High Protein Low Carb Mexican Breakfast Bowls
Ingredients
- 2 servings taco cauliflower rice
- 2 avocados or ½ cup guacamole
- 4 eggs
- 1 lb ground turkey or chicken chorizo
- 1 T avocado oil
- ¼ cup salsa
Instructions
- Make two servings of taco cauliflower rice and set aside.
- Add oil to pan and turkey chorizo on medium heat. Cook until turkey chorizo is cooked all the way through and reaches 165F.
- Set meat aside and make fried eggs on medium low heat. As my MIL taught me, use low heat and cover the eggs so they steam. If you do this you won’t need to flip, but I always flip.
- Assemble bowls by adding 1 cup of cauliflower rice, 4 ounces turkey chorizo, ½ avocado or 2T guacamole, 1T salsa and 1 fried egg.
Nutrition
20 High Protein Low Carb Breakfast Recipes
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I LOVE those runny yolks!! Had tone today on my zoodles. This bowl looks delicious and full of filling fats!
Do you gals track how many grams of fat you’re eating a day? If so how many grams do you aim for?
HOLLLLER at this. I seem to holler at all your food, but I hope that the food takes it as a compliment. I am gaga for cauli rice and I’ve been known (slash it is expected of me) to eat salsa with a spoon. Also, if you are going to get me to eat an egg yolk, runny is the way it is going to happen!
This looks delicious! I love a runny yolk, but always have to flip it, I just can’t let it be sunny side up for some reason.
same here!
Hi! How many portions does this make? I know 1lb of sausage is close to 1k Cals. Thanks!
Hi! I used turkey chorizo which is a bit less calories than traditional. The whole recipes makes 4 servings! I will update the recipe card, I see it made an error! thanks! Sorry for the late reply here.