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Breakfast Burrito Scramble Bowl

Ditch the flour tortilla and fuel your morning with this satisfying, high-protein breakfast bowl. We have swapped traditional rice for Qetoe Rice to keep those morning carbs low without sacrificing the hearty, comforting texture you crave in a breakfast scramble.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 serves
Course: Main Course
Cuisine: Mexican-Inspired
Calories: 775
Ingredients Method Notes

Ingredients
  

  • 1 packet Qetoe Rice
  • 4 large eggs, whisked
  • 150g chorizo, sliced
  • 1/2 red capsicum, diced
  • 1/2 brown onion, finely diced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 50g cheddar cheese, grated
  • Fresh coriander and avocado for serving
  • 1 tbsp olive oil

Method
 

  1. Heat the olive oil in a large non-stick pan over medium-high heat. Add the chorizo, onion, and capsicum, cooking until the chorizo is browned and the vegetables are soft.
  2. Add the dry Qetoe Rice directly into the pan, stirring for 2 minutes to toast slightly and soak up those smoky chorizo flavours.
  3. Pour in the whisked eggs and reduce heat to medium. Gently stir to create a scramble that incorporates the rice and chorizo.
  4. Sprinkle with paprika and cumin, stirring until the eggs are just set but still moist.
  5. Fold in the grated cheddar until just melted.
  6. Divide into bowls and top with fresh coriander and sliced avocado.

Notes

For the perfect breakfast bowl, don't overcook the eggs; pull the pan off the heat while they still look slightly runny, as the residual heat will finish them perfectly by the time you sit down to eat.
Replacing traditional white rice (approx 45g carbs per serve) with Qetoe Rice brings the total carb count down to under 15g, significantly improving your morning blood sugar response while keeping the bowl hearty and filling.