Low Carb Breakfast Recipe: Mexican Bowl

 

Now this might be called a Mexican bowl because when I looked up the recipe it said to layer all of the ingredients in a bowl, but I don't like all my food to be mixed up so everything is separate on my plate. lol And of course I changed this recipe to suit my own tastes. This recipe will feed 3 people. 

You will need: 

1/2 lb of hamburger

3 slices of bacon- crumbled

1 TBSP Taco seasoning

1 Avocado- sliced

Homemade Pico De Gallo- recipe below

Cacique Queso Fresco- Mexican Cheese but you can use whatever cheese you like. 

1/2 Bell Pepper- diced

1/2 Sweet Yellow Onion-diced

8 White Mushrooms- sliced

6 eggs- scrambled

1TBSP Oil

1/4 cup water

Salt and pepper to taste

What to do: 

Slice bacon into small pieces and fry. Set aside when crispy. 

Add onion, bell pepper and mushroom to a pan, add oil and sauté until cooked through, add hamburger and cook until hamburger is done. Add water and taco seasoning. stir until incorporated. Cook for 5 minutes or until water is gone. Add salt and pepper to taste. Serve with a little of the bacon on top. Sprinkle a little of the Queso Fresco cheese on top. 

Scramble eggs and serve them with this. Serve with sliced avocado and Pico De Gallo. 

Pico De Gallo Recipe

4 large tomatoes diced small

1 1/2 large yellow onions diced small

One bunch of cilantro diced small (about 1 cup)

Juice from 2 lemons

Salt to taste

 Mix all ingredients together and let sit overnight in container in the fridge. You can eat it right after it's been made but for more flavorful Salsa, make 2 days ahead of time and let it sit in an air tight container in the refrigerator.

You can make your own taco seasoning if you want to but I used a packaged taco seasoning because it tastes better to me. I've tried making my own and it never tastes right for some reason.

Would you eat this?