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Southwestern Keto and Low Carb Breakfast Skillet Recipe Poster

Southwestern Keto and Low Carb Breakfast Skillet

Lori
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! 
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 275 kcal

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!