Keto Southwestern Breakfast Skillet
Breakfast is often considered the most important meal of the day, especially when you begin it with a hearty and nutritious dish. The Keto Southwestern Breakfast Skillet is not just another breakfast option; it emanates a unique fusion of flavors that evoke the vibrant spirit of southwestern cuisine. This dish is an ideal fit for keto enthusiasts, boasting low-carb ingredients while still being packed with flavors and wholesome goodness.The cornerstone of this recipe lies in its delightful medley of vegetables and mouth-watering bacon, which blend seamlessly with perfectly cooked eggs. It's an elegant combination that brings together the satisfying crunch of radishes, the sweetness of mini peppers, and the richness of avocado, making each bite an adventure for your palate.In addition to its deliciousness, the keto-friendly macros make this dish a healthy option, with just 387 calories and 13 g of net carbs per serving. This makes it perfect for anyone following a low-carb diet while ensuring it is filling enough to kick-start your day.Now, let’s delve into the preparation of this delightful breakfast:
Ingredients
- 2 tablespoons unsalted butter divided
- 8 oz. bag radishes rinsed, trimmed, and quartered
- ¼ cup red onion finely diced
- 2 teaspoon Italian seasoning
- 1 teaspoon ground cumin
- ½ teaspoon ground chili powder
- Sea salt and black pepper to taste
- ¾ cup mini sweet peppers diced (tri-color)
- 4 large eggs
- 4 strips thick-cut bacon cooked crispy
- 2 tablespoons fresh cilantro chopped
- 1 large avocado diced
- 1 large lime cut into 8 wedges
Instructions
- Melt one tablespoon butter in a large non-stick skillet over medium heat.
- Add the radishes, red onion, and Italian seasoning. Season with salt and black pepper, to taste, and cook, stirring occasionally, until the radishes start to develop some color, approximately 4-5 minutes.
- Add the remaining tablespoon of butter and the chopped peppers to the skillet. Cook, stirring occasionally, until the pepper softens, approximately 3-4 minutes.
- Create four “wells” in the skillet by pushing the vegetables to the side with a spatula. Add an egg into each opening and reduce heat to medium low. Cover and cook until the eggs are cooked through, approximately 3-5 minutes depending on desired level of doneness.
- Remove from heat and crumble the crispy bacon on top of the skillet. Top with the fresh cilantro and serve immediately with the diced avocado and fresh lime wedges on the side. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 387kcal (19%)Carbohydrates: 13g (4%)Protein: 13g (26%)Fat: 33g (51%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.3gCholesterol: 225mg (75%)Sodium: 344mg (15%)Potassium: 671mg (19%)Fiber: 6g (25%)Sugar: 4g (4%)Vitamin A: 2044IU (41%)Vitamin C: 76mg (92%)Calcium: 84mg (8%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
