If you’re someone looking into a keto diet or low-carb diet, this Southwestern Keto and Low Carb Breakfast Skillet is satisfying and delicious. The best part is that everyone will enjoy it!
This tasty low-carb dish is packed with chopped peppers, avocado, and bacon and seasoned with classic southwestern spices. We have affiliate relationships which means we may earn a small referral commission at no additional cost to you if you shop using our links.
It’s always great to have a healthy breakfast as part of your weekly meal prep. This recipe is a great low-carb breakfast option and a twist on a traditional breakfast skillet.
Enjoy a satisfying breakfast without sacrificing your favorite flavors. After all, breakfast is the most important meal of the day.
Prep time: 15 minutes
Cook time: 15 minutes
Serves: 4
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Macros – per serving*
Calories: 275
Fat: 21.33g
Carbs: 10.94
Net Carbs: 5.44g
Protein: 11.91g
*Source: HappyForks.com
Southwestern Keto and Low Carb Breakfast Skillet Ingredients:
- 2 T. unsalted butter, divided
- 1 8-oz. bag radishes, rinsed, trimmed, and quartered
- ¼ c. red onion, finely diced
- 2 t. Italian seasoning
- 1 t. ground cumin
- ½ t. ground chili powder
- Sea salt and black pepper, to taste
- ¾ c. mini sweet peppers, diced (tri-color)
- 4 large eggs
- 4 strips thick-cut bacon, cooked crispy
- 2 T. fresh cilantro, chopped
- 1 large avocado, diced
- 1 large lime, cut into 8 wedges
Supplies Used
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How to Make Southwestern Keto and Low Carb Breakfast Skillet
#1. Melt one tablespoon of butter in a large skillet over medium heat.
#2. Get a mixing bowl and add the radishes, red onion, and Italian seasoning. Season with salt and black pepper, to taste. Cook by stirring occasionally until the radishes start to develop some color, approximately 4-5 minutes.
#3. Add the remaining tablespoon of butter and the chopped bell pepper to the skillet. Cook, stirring occasionally, until the pepper softens, approximately 3-4 minutes.
#4. Create four “wells” in the large nonstick skillet by pushing the vegetables to the side with a spatula. Add an egg mixture into each opening and reduce heat to medium-low.
Cover and cook until the eggs are cooked well enough. You can time this approximately 3-5 minutes depending on the desired level of doneness.
#5. Remove from heat and crumble the crispy bacon on top of the skillet. Top it with fresh cilantro. Serve immediately with the diced avocado and fresh lime wedges on the side. And lastly, enjoy this wonderful low-carb breakfast!
More Recipes to Try Next Time
- Oven-Roasted Potatoes
- Cheesy Potato Croquettes
- Grilled Lime Flat Iron Steak
- Cheese-Stuffed Meatball Subs
- Marinated Grilled Pork Chops
- Simple Grilled Balsamic Steak
- Roasted Greek-Style Lemon Potatoes
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Southwestern Keto and Low Carb Breakfast Skillet
Ingredients
- 2 T. unsalted butter , divided
- 1 8- oz. bag radishes , rinsed, trimmed, and quartered
- 1/4 c. red onion , finely diced
- 2 t. Italian seasoning
- 1 t. ground cumin
- 1/2 t. ground chili powder
- Sea salt and black pepper (to taste)
- 3/4 c. mini sweet peppers , diced (tri-color)
- 4 large eggs
- 4 strips thick-cut bacon , cooked crispy
- 2 T. fresh cilantro , chopped
- 1 large avocado , diced
- 1 large lime , cut into 8 wedges
Instructions
- Melt one tablespoon butter in a large skillet over medium heat.
- Get a mixing bowl and add the radishes, red onion, and Italian seasoning. Season with salt and black pepper, to taste. Cook by stirring occasionally until the radishes start to develop some color, approximately 4-5 minutes.
- Add the remaining tablespoon of butter and the chopped bell pepper to the skillet. Cook, stirring occasionally, until the pepper softens, approximately 3-4 minutes.
- Create four “wells” in the large nonstick skillet by pushing the vegetables to the side with a spatula. Add an egg mixture into each opening and reduce heat to medium-low.
- Cover and cook until the eggs are cooked well enough. You can time this approximately 3-5 minutes depending on the desired level of doneness.
- Remove from heat and crumble the crispy bacon on top of the skillet. Top it with fresh cilantro. Serve immediately with the diced avocado and fresh lime wedges on the side. And lastly, enjoy this wonderful low carb breakfast!
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