When you need something filling and full of protein and hunger busting healthy fats this Low Carb Avocado Breakfast Bowl comes to the rescue. Quick and easy, it’s perfect for breakfast, lunch, or a light dinner.
For this recipe you’ll need: bacon, butter, eggs, heavy cream, avocado, cheddar or pepper-jack cheese, black olives, cilantro, onion, bell pepper, cumin, and lime.
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As a food writer I am constantly tempted by a variety of foods from cinnamon rolls to chocolate mousse. Sometimes clients ask me to create recipes that are simply stuffed with carbs and sometimes I am working on a cookbook for another client that requires plenty of recipe testing. You have not experienced overwhelming temptation until you’ve grabbed a boiled egg for breakfast on the go and ended up at a PR Luncheon for an exotic Caribbean resort complete with bottomless pina coladas and platters of tacos. I know I should order a vodka and club soda and nibble on a salad but invariably I’ll demonstrate my freakishly high tolerance for alcohol and my ability to eat more tacos than the brawniest man in the room.
And then cry the next morning when I am bloated and sluggish and bluesy.
Being a food writer is hard. Being a food writer that happens to need to follow a low-carb lifestyle? Let’s just say it’s challenging.
Here’s the deal, y’all. I know that if I eat a decent breakfast I won’t pork out at these event. Oh, I’ll probably allow myself a drink and maybe a taco but I won’t indulge my inner fat kid and gorge on everything on the table including the scraps on the plate of the person next to me. I’ll be satisfied and won’t be craving the things that I know are ultimately going to make me feel icky. This low carb avocado breakfast bowl is my go-to breakfast for those kinds of days.
It has a ton of Tex-Mex flavor plus lots of protein to keep me feeling energetic. The healthy fats keep me full AND as an added bonus they keep my skin glowing. Side note – have you ever noticed that much of the time people on low fat diets end up with old looking, dry skin? At 56 I have estheticians tell me that my skin is better than some of the 30 year old clients they have. What’s my secret?
Healthy fats and good genes!
Basically this is scrambled eggs in a bowl with a lot of yummy stuff on top. It goes together fast, especially if you’ve taken time to chop your vegetables for the week on your day off. Prepping ahead will save you a ton of time later on. This is a hearty breakfast — if you aren’t super hungry then you might want to make half as much.
Add a cup of bullet proof coffee and you’re golden!
Here’s that low carb avocado breakfast bowl recipe! If you make it post it on Instagram and tag #lowcarbology so I can see it! I love to keep up with your creations.
Table of Contents
Low Carb Avocado Breakfast Bowl
Ingredients
- 3 slices of bacon
- 2 eggs
- 1 tablespoon heavy cream
- 1/4 teaspoon cumin
- Salt pepper
- 1 ounce grated cheddar or pepper-jack cheese
- 2 tablespoons of bell pepper
- 1 tablespoon chopped onion
- 5 black olives sliced
- 1 tablespoon chopped fresh cilantro
- 1/4 cup diced avocado avocado
- 1 wedge of lime
Instructions
- Mix the eggs, cream, and the cumin with a fork until well blended.
- Set aside.
- Cook the bacon until crisp.
- Set aside.
- Saute the onion and bell pepper in the bacon grease until just tender.
- Remove and set aside.
- Drain all but about 1 tablespoon of the bacon grease out of the pan
- Pour the egg mixture into the pan
- Turn the heat to low.
- Scramble the egg until it is soft scrambled.
- Remove from heat.
- Add salt and pepper to taste.
- Place the eggs in a bowl.
- Cover with the cheese.
- Crumble the bacon over the top.
- Spoon on the bell pepper and onion.
- Add the black olives and cilantro.
- Top with the avocado, squeeze the lime over the top, and serve.
Nutrition
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This is DELICIOUS! I wanted something different for breakfast after my workout this morning, not wanting the usual bacon and eggs. So, I searched the internet for “Atkins breakfasts” and am thankful I found your blog. This recipe is bursting with flavor. I could eat it everyday of the week for breakfast, lunch or dinner. Thank you!
🙂 Thank you for letting me know! Yep, it’s definitely a yummy one!