Chicken Sausage Breakfast Burrito Bowls
1. Make the cauliflower rice: Heat a large skillet over medium heat and add coconut oil or other fat. Add the riced cauliflower and stir to coat. Cook, stirring occasionally for 1-2 minutes to soften.
2. Add the jalapeño pepper, salt and pepper, seasonings and lime juice. Cook and stir another minute or until you have desired texture, then remove from heat.
3. For sausage, pepper, and onions: Meanwhile, heat a separate skillet over medium high heat and add 1 Tbsp oil. Add the sausage pieces and cook 2-3 minutes, stirring, until golden brown. Add in the peppers and onions and continue to cook until soft and toasty - about 3 more minutes. Season with salt and pepper to taste.
4. Assemble the bowls: Divide the cauliflower rice among the 4 bowls and top with the sausage mixture. Use one of the skillets to cook your eggs and top each bowl with an egg, sliced avocado, cilantro and a squeeze of lime. Serve right away and enjoy!
Directions
1. Make the cauliflower rice: Heat a large skillet over medium heat and add coconut oil or other fat. Add the riced cauliflower and stir to coat. Cook, stirring occasionally for 1-2 minutes to soften.
2. Add the jalapeño pepper, salt and pepper, seasonings and lime juice. Cook and stir another minute or until you have desired texture, then remove from heat.
3. For sausage, pepper, and onions: Meanwhile, heat a separate skillet over medium high heat and add 1 Tbsp oil. Add the sausage pieces and cook 2-3 minutes, stirring, until golden brown. Add in the peppers and onions and continue to cook until soft and toasty - about 3 more minutes. Season with salt and pepper to taste.
4. Assemble the bowls: Divide the cauliflower rice among the 4 bowls and top with the sausage mixture. Use one of the skillets to cook your eggs and top each bowl with an egg, sliced avocado, cilantro and a squeeze of lime. Serve right away and enjoy!
