Keto Southwestern Breakfast Skillet

This Keto Southwestern Breakfast Skillet is a tasty low-carb dish that is packed with fresh ingredients and just the right amount of spice.

Why You’ll Love This Keto Breakfast Recipe

• It’s a family friendly meal, even those not on a Keto diet will love it.
• It’s full of healthy veggies like radishes, onion, and sweet peppers.
• It’s full of fantastic flavours from the southwest spice mix.
• It’s an easy one-pan meal.

Swap out Potatoes for Radishes

If you roast radishes they actually taste like potatoes, which makes them a great swap for Keto meals!

The spiciness of raw radishes really mellows out as they get golden and caramelized. The flavour becomes fairly neutral, almost like a potato – which makes radishes a fantastic swap.

Looking for more Easy Keto Recipes?

Check out some of my favourite recipes for Keto dishes:

This One Pot Keto Bacon Cheeseburger soup is filled with ground beef, cheese, cauliflower, and bacon for a filling and tasty meal.

This low carb cashew chicken recipe is full of flavour and amazing textures. This Keto friendly Stir Fry is perfect for any low carb diet.

Look to these Keto Pumpkin Spice Pancakes for a delicious autumn breakfast that is full of flavour, light and fluffy.

Keto Southwestern Breakfast Skillet

Serves: 4 | Prep time: 15 mins | Cook time: 15 mins

.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

Directions:

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!