Mix up your morning routine with this tasty keto breakfast skillet. This dish is packed with vegetables and seasoned with your favorite southwestern spices. With just 5 grams of net carbs per serving, it’s a great low carb breakfast to regularly keep in your rotation.
Why I love this keto breakfast skillet?
- It is tasty and will keep you filled and energized for the whole morning.
- It only need 15 minutes of prep time (10 if you are fast!)
- It is guaranteed low carb.
- You can make it using one single skillet, washing the dishes will be easy!
Are most breakfast skillet recipes keto-friendly?
If you’ve been searching the interwebs for breakfast skillet meals that don’t have nutrition facts available, you might be wondering if many of them are keto-friendly. The answer is that it really depends.
Some breakfast skillet meals are just made with eggs and non-starchy veggies, in which case they can definitely be keto-friendly.
However, many breakfast skillet recipes contain potatoes (either chopped or in the form of hash browns) which equate to a high carb count. If you find breakfast skillet recipes that contain potatoes, you’ll want to skip over them on a low carb diet.
You might be looking at the photos above thinking – but wait, those look like potatoes in that skillet! They’re not though – they’re actually radishes that make for a delicious low carb way to bulk up your keto breakfast skillet!
How to make a keto breakfast skillet
This dish is really easy to make – here’s what you’ll need:
- Red onion
- Butter or olive oil
- Bell pepper
- Spices – cumin, chili powder, salt, and pepper
You’ll start by cooking up your bacon, then setting it aside and crumbling it once it’s cool. You’ll add that back into your dish later.
Leave the bacon grease in the pan, as you can use that to cook your vegetables. Cooking with that bacon grease is a great way to add more flavor to the vegetables you’re sautéing – and as a bonus, it’s dairy-free. We don’t follow a dairy-free lifestyle in our house, but I know some of y’all who are trying to balance keto and dairy-free have a tough time. This recipe is great because it’s easily made without any dairy.
Next up, you’ll sauté your radishes and onion in the bacon grease.
If you haven’t cooked with radishes before, they’re small, red, circular vegetables – about an inch or so in diameter (of course some are bigger and some are smaller). They’re a root vegetable, so you may need to trim off a bit of the bottom part (that stringy part that looks like a root). Then, you’ll want to scrub them and quarter them. You don’t need to peel them.
As a heads up, most radishes come in a 16-ounce bag, so you’ll just want to use about half the bag for this recipe. Save the other half to use in a different way. One of my favorite ways to eat radishes is sliced raw in a keto-friendly onion dip.
Alright, now that you’ve got those radishes and onions cooked a bit, you’ll check the pan to see if you need to add any butter or oil. If so, add it now, then add your peppers for a few minutes. Then you’ll stir in your seasonings.
After that, you’ll crack your eggs into the skillet and let those cook up to your desired doneness (my wife is a fan of a good runny yolk).
Lastly, top everything off with your bacon, cilantro, and avocado. Yum!
Additional Recipe Tips
- This recipe can be used for meal prep! When you make it, you can store it in the fridge for up to 4 days. If you’re planning to do that, follow all the steps as written, with two modifications. First, if you normally like a runny egg yolk, you’ll want to skip that and make sure the egg is cooked all the way through. The makes the egg better for prepping and reheating again later. Second, leave the avocado off until the morning you’re going to eat it. This will prevent that from browning. Just chop up avocado as needed instead.
- While I love my cast iron skillet, you can use any skillet to make this recipe. It doesn’t have to go in the oven or anything so any stovetop pan will do.
- You can use turnip instead of radishes, they are even lower in carb!
- You can replace bacon with lean ground meat, it will be less flavorful but also a bit less rich.
This meal contains 253 calories per serving, with 18.5 grams of fat and just 5.3 grams of net carbs.
The macronutrient breakdown is approximate:
- 66% fat
- 20% protein
- 15% carbohydrate (but remember, not all of these are net carbs – this is including some of the fiber – net carbs are only about 8% total)
How to store this keto breakfast skillet
This breakfast skillet stores very well in the fridge. I usually keep it for up to 3 days in an airtight container. To be honest I rarely have leftovers but I sometimes make a larger portion knowing that I can have it for breakfast the next day. The other good news is that is very easy to reheat in the microwave of in a preheated oven. You may want to stir a bit to ensure it heats evenly. If the skillet seems too dry after reheating, you can add a little bit of butter or oil to moisten it.
Other low carb breakfast ideas
If you need some more low carb breakfast inspiration, be sure to check out one of these tasty ideas:
- Jalapeno popper keto omelet – It’s got all the flavors of a jalapeno popper – rich cream cheese and spicy peppers – enveloped in a light fluffy egg omelet.
- Keto raspberry smoothie – If you’re looking for some sweet breakfast recipes to add to the mix, try this creamy raspberry protein smoothie.
- Keto pancakes – These yummy pancakes have a base of cream cheese, eggs, and almond flour. The result is a light and tasty pancake that’s even better when topped with some no-carb maple-flavoured syrup.
- Beef and cheddar low carb frittata – With just 5 ingredients and less than 2 grams of net carbs, this is truly a great keto breakfast recipe.
I hope you enjoy this recipe – if you get a chance to try it, be sure to leave a comment or recipe rating below! 🙂
Southwestern Keto Breakfast Skillet
Yummy Keto Cooking
Mix up your morning routine with this keto breakfast skillet - just 5 grams of net carbs per serving!
In a large skillet, cook the bacon until crisp. Remove the bacon and set it aside on a plate, leaving the grease in the skillet. When the bacon is cool, crumble or chop it.
Add the radishes and onion to the skillet with the bacon grease, cooking over medium heat. Cook for about 4 minutes, until the onions start to get soft and the radishes start to develop a little color.
If the pan is getting dry, add the 1/2 tablespoon of butter or olive oil (if there’s still enough bacon grease, you can proceed without). Add the peppers to the pan and cook for another 4 minutes.
Stir in the cumin, chili powder, salt, and black pepper. Create 4 wells in the veggies and crack an egg into each. Cover and cook until the eggs are cooked through, about 3 to 5 minutes.
Remove from heat. Top with the crumbled bacon, cilantro, and avocado. Enjoy!
Cuisine: American - Course: Breakfast,Brunch - Keywords: keto breakfast, keto breakfast skillet, keto brunch, low carb breakfast recipe, low carb breakfast skillet, yummy keto cooking