Keto Southwestern Breakfast Skillet

My favorite meal of the day is breakfast. I try to keep it simple through the week because I'm so busy. I'm sure you are too. Try this keto southwestern breakfast skillet.

On the weekend is when I really like to experiment with new recipes.

One of the things I really like about the Keto diet is all the variety you get to experience cooking with new ingredients.

This southwestern style breakfast recipe is filling and you will thoroughly enjoy it.

Try it, and leave a comment.

keto breakfast skillet

Keto Southwestern Breakfast Skillet  
 

Prep time: 15 minutes 
Cook time: 15 minutes 
Serves: 4 

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: 

  1. Melt one tablespoon butter in a large non-stick skillet over medium heat.  
     
  1. 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.  
     
  1. Add the remaining tablespoon of butter and the chopped peppers to the skillet. Cook, stirring occasionally, until the pepper softens, approximately 3-4 minutes.  
     
  1. 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.  
     
  1. 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!  
keto breakfast recipe

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    keto breakfast recipe

    Keto Southwestern Breakfast Skillet

    Jim Stanson
    Prep Time 15 mins
    Cook Time 15 mins
    Cuisine southwestern
    Servings 4
    Calories 246 kcal

    Ingredients
      

    • 2 tbsp unsalted butter divided
    • 1 8 oz bag of radishes rinised, trimmed, and quartered
    • 1 1/2 cup red onion diced
    • 2 tsp italian seasoning
    • 1 tsp ground cumin
    • 1/2 tsp ground chili powder
    • 3/4 cup mini sweet peppers diced/ tri-colored
    • 4 large eggs
    • 4 pieces thick cut bacon cooked crispy
    • 2 tbsp fresh cilantro chopped
    • 1 large avocado diced
    • 1 large lime cut into 8 slices
    • sea salt and black pepper to taste

    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!  

    Notes

    keto breakfast recipe
    Keyword keto breakfast recipe

    Keto Recipes: Spicy Roasted Cauliflower

    Easy Spicy Roasted Cauliflower 

    This is a perfect side dish for a quick and easy weeknight meal.

    Just toss it all together and pop it in the oven for a flavorful, low carb side that pairs well with everything from poultry to beef and pork roasts.  

    If you're not a cauliflower fan, this super easy flavorful recipe will change your mind.
     

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      Prep time: 5 minutes 
      Cook time: 25-27 minutes 

      Serves 4 
       
      Ingredients: 

      1 large head cauliflower, rinsed, dried, and separated into florets 
      3 T. extra virgin olive oil 

      2 – 3 cloves garlic, peeled and finely minced 

      2 t. crushed red pepper flakes 
      Salt and freshly ground black pepper, to taste 
      ½ c. Parmesan cheese, freshly grated, divided 

      keto recipes

      Directions: 
       
      Preheat oven to 450˚F and line a large, rimmed baking sheet with parchment paper.  

      Add cauliflower florets, olive oil, minced garlic, and crushed red pepper flakes to a large bowl and toss to coat. Season with salt and pepper, to taste. 

      Spread seasoned cauliflower on prepared baking sheet in a single layer. 

      Roast for 20-25 minutes at 450˚F, stirring once to ensure cauliflower cooks evenly.  
       
      Remove from oven and set the broiler to high.

      Evenly sprinkle cauliflower with ¼ cup freshly grated Parmesan cheese and place under the broiler until golden brown (approximately 2 minutes). 

      Remove from oven and sprinkle with remaining Parmesan cheese and serve immediately.  

      Enjoy!

      Keto Recipes: Arugula, Portobello, & Feta Frittata

      Arugula, Portobello, & Feta Frittata

      Frittatas are often prepared in well-seasoned cast iron skillets or other non-stick ovenproof pans or cookware.

      However, a standard 10” non-stick skillet will also work provided you don’t try to pop it in the oven!

      This frittata is a great meal no matter the time of the day.

      I add a little Cholula hot sauce on top for a little kick.

      This savory stovetop frittata is easy to make and really versatile.

      The most difficult part is deciding whether you should enjoy it for breakfast, brunch, lunch, or dinner.

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        Prep time: 15 minutes
        Cook time:
        20-25 minutes
        Serves 4

        Ingredients:

        6 whole eggs
        ¼ c. half & half
        3 T. water
        Sea salt and freshly ground black pepper, to taste

        1 T. extra virgin olive oil
        6 baby Portobellos, washed, gills removed, stems chopped, and caps cut into thin slices
        2 handfuls arugula, washed and dried

        6 cherry tomatoes, washed and cut in half
        2 oz. Feta cheese, cut into equal-size chunks

        Directions:

        In a medium bowl, whisk together 6 eggs, half & half, water, sea salt, and freshly ground black pepper until blended. Set aside. 

        Add olive oil to a 10” non-stick skillet and heat over medium heat.

        Add Portobello mushroom slices and chopped stems and cook approximately 5-6 minutes, stirring occasionally.

        When the mushrooms are browned, remove 3 uniformly sized mushroom slices from the pan and set aside.

        Add arugula to pan and stir constantly until wilted, approximately 1-2 minutes.

        With a spoon, spread ingredients into a uniform layer across the bottom of the pan, ensuring an even distribution of mushrooms and arugula throughout.

        Pour egg mixture on top and let cook for 1-2 minutes, or until the egg begins to set on bottom.

        Reduce heat to just above the “low” setting and cover. Cook 8-9 minutes, then remove cover and arrange the 3 Portobello strips, cherry tomato halves, and Feta chunks in a decorative pattern, if desired.

        If not, simply scatter those ingredients across the top of the frittata before covering again. 

        Cook for another 5-6 minutes, or until the egg is cooked through and the Feta has just begun to melt.

        Remove from heat and carefully transfer to a serving platter and cut into wedges.

        Serve warm or enjoy at room temperature.

        Keto Recipes: Pickle-Braised Chicken Thighs with Cauliflower “Rice”

        The dill pickle juice adds a wonderful briny flavor to this recipe.

        If you find the finished flavor is too strong for your tastes, it can be tempered by adding additional chicken broth when making the pan sauce.  
         

        Prep time: 10 minutes 
        Cook time: 55-60 minutes 

        Serves 4 

        Ingredients: 
         
        Chicken Thighs: 
         
        2 T. extra virgin olive oil, divided 
        3-4 cloves fresh garlic, minced 
        8 bone-in chicken thighs (approximately 3 lbs.) 
        Freshly ground black pepper, to taste 
        ½ c. dill pickle juice 
        1½ c. organic chicken broth, divided 
        Salt, to taste (optional)  
        3 T. fresh parsley, chopped (optional)  
         
        Cauliflower Rice: 

        cauliflower rice


         
        1 medium head cauliflower, rinsed, tough leaves and stems removed 
        1 T. extra virgin olive oil.  
        Freshly ground black pepper, to taste  

        Directions: 

        In a large 12” oven-proof skillet with deep sides, heat one tablespoon extra virgin olive oil and minced garlic over medium-high heat for 1-2 minutes, stirring occasionally.  
         
        Season the chicken thighs with freshly ground black pepper, to taste. 

        Working in batches, place 4 chicken thighs in hot skillet, skin side down, and sear until the skin is golden brown and releases easily from the bottom of the skillet.

        Turn thighs and repeat on the other side.  
         
        Remove browned chicken thighs from skillet and keep warm. 

        Add another tablespoon of olive oil to pan and repeat process with the remaining 4 chicken thighs.  

        Once all 8 chicken thighs are browned, return the first 4 thighs to the pan. Arrange thighs in a single layer and add the pickle juice and ½ cup chicken broth to the pan.   
         
        Bring liquid to a boil, then reduce heat to medium-low.

        Simmer for 25-30 minutes, then turn each thigh over with tongs and continue cooking another 30 minutes or until the meat is very tender. 

        Once tender, remove chicken thighs from skillet to a separate platter. Cover and keep warm. 

        While the chicken is cooking, prepare the cauliflower “rice” by breaking the cauliflower into florets.

        Pulse florets in a food processor or grate by hand with a rectangular box grater to create rice-sized pieces.  
         
        Once grated, dry cauliflower “rice” thoroughly by placing on paper towels or clean kitchen towels.

        Press lightly with another layer of paper towels or clean fabric to remove as much excess water as possible before cooking.  
         
        Heat 1 tablespoon olive oil in a medium skillet over medium heat before adding cauliflower.

        Cook for 1-2 minutes, stirring constantly.

        Reduce heat to low, cover and steam for approximately 5 minutes, or until cauliflower is tender.

        Remove from heat and set aside.  

        To make the pan sauce, add remaining cup of chicken broth to the first skillet and bring to a boil, then reduce heat to simmer.

        Scrape brown bits from bottom of pan with a wooden spoon and continue cooking until the sauce reduces by one half.

        Taste and season with additional salt and pepper, if desired.  
         
        Serve chicken thighs over a bed of cauliflower rice and drizzle with pan sauce.

        Garnish with chopped fresh parsley, if desired.  
         

        Keto Recipes: Lemon-Pepper Baked Chicken Wings

        These spicy baked chicken wings are perfect for game day or anytime you need to whip up a casual, yet delicious, appetizer.

        Making your own homemade flavored seasonings is easy.

        However, finding the perfect balance of flavors is more of an art than a science, because individual tastes vary so widely.

        The proportions shared here offer a safe starting point.

        The whole black peppercorns impart a BOLD flavor to this seasoning, so it’s best to start with a small amount and adjust upwards until you find the level of heat you prefer.

        Once you do, you can create larger batches of this seasoning and store the remaining amounts in an airtight container for several months.

        Prep time: 50 minutes (includes drying time for zest which can be done in advance)
        Cook time: 50 minutes
        Serves 4

        Ingredients:

        Lemon-Pepper Seasoning:

        chicken wings keto

        4-5 large organic lemons, zested
        1 T. kosher salt
        1 t. black peppercorns, crushed

        Chicken Wings:

        4 lbs. chicken wings, tips removed and patted dry
        3 T. extra virgin olive oil

        Directions:

        Position oven rack to center position and preheat oven to warm (lowest setting).

        Line a large rimmed baking sheet with parchment paper and set aside.

        To prepare the lemon-pepper seasoning, wash the lemons and pat dry.

        Remove zest from each lemon with a microplane.

        While doing so, collect as much of the flavorful yellow outer layer as possible, while avoiding the more bitter white layer below.

        Spread the zest in a thin layer on the parchment paper and place in the oven.

        After 20 minutes, remove pan from oven and shake to make sure zest is drying evenly.

        Return to oven until thoroughly dried, approximately 25-30 minutes.

        Remove dried lemon zest from the oven and increase oven temperature to 425°F.

        Add dried lemon zest to spice grinder or food processor along with salt and black peppercorns.

        Grind ingredients until desired consistency is reached. Taste and adjust ratio of salt and pepper as desired.

        In a large bowl, combine chicken wings with olive oil and 1 – 2 tablespoons of lemon-pepper seasoning and toss until evenly coated.

        Arrange seasoned chicken wings in a single layer on rimmed baking sheet lined with parchment paper.

        Do not overcrowd.

        Place baking sheet on center rack of preheated oven and bake for 20-25 minutes.

        Remove baking sheet from oven and turn each wing to ensure they cook evenly on all sides.

        Return to oven and bake for another 20-25 minutes, or until wings are browned and crispy.

        Remove from oven and serve immediately with sliced celery and blue cheese or ranch dressing, if desired.

        Enjoy!

        keto diet

        Easy Keto Recipes For Dinner Cauliflower Au Gratin

        easy keto dinner recipe

        Cheesy cauliflower is great, and a wonderful addition to your easy keto recipes for dinner. Very tasty and a great side with steak or chicken.

        Even the kids will love this cauliflower because it has loads of cheese.

        Enjoy!


        Easy Keto Dinner Recipes Loaded Cauliflower Au Gratin

        Prep time: 10 minutes Cook time: 15-20 minutes Serves: 6

        Ingredients:

        4 c. cauliflower florets, chopped into bite-sized pieces

        6 oz. cream cheese, cut into chunks ¼ c. heavy cream

        3 T. unsalted butter, softened

        ¼ t. garlic powder ½ t. dried dill Sea salt and black pepper, to taste 1½ c. Italian cheese blend, shredded 4 strips bacon, cooked and crumbled 1 T. fresh chives, chopped


        Directions:

        1. Place top oven rack in the center position and preheat oven to 400°F.

        2. Place the cauliflower in a steamer basket on top of a pot with boiling water and steam until fork-tender, around 6-7 minutes. Remove from heat and transfer cauliflower into a cold water bath to prevent further cooking. Drain well and pat dry.

        3. Transfer steamed cauliflower to a large bowl and add cream cheese, heavy cream, butter, garlic powder, and dried dill. Season with salt and black pepper, to taste, and toss to combine.

        4. Transfer to oven-safe casserole dish and top with shredded cheese blend and crumbled bacon. Place in pre-heated oven and roast until cheese is melted and nicely browned on top, around 8-10 minutes.

        5. Remove from oven and serve immediately topped with fresh chives. Enjoy!


        Nutritional Information: *

        Carbs/Serving:

        Total Carbs: 5.36g Fiber: 1.5g Net Carbs: 3.86g

        Calorie Breakdown:

        Protein: 15% Fat: 78% Carbohydrates: 7%

        *Source: HappyForks.com recipe analyzer. Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.

        Keto Recipes For Dinner Easy Keto Egg Roll In A Bowl

        keto dinner recipes

        One thing I do miss is chinese food. You can add this to your great keto recipes for dinner, for when your having some carb cravings, and yet it's very healthy!

        Don't think keto recipes for dinner have to be boring, bland, and tasteless.

        You'll be using spices and condiments you may have never used before, and they are going jazz up your tastebuds.

        This eggroll in a bowl recipe will knock your socks off! And with an amazing 6 grams of carbs per serving this is a winner all day long.

        Make sure to check the ingredients in your sausage for hidden sugar.

        If you want to eat really clean buy non-nitrate sausage.

        Enjoy!

        Keto Recipes For Dinner

        Egg Roll In A Bowl

        ketosis

        Prep time: 15 minutes

        Cook time: 10-15 minutes

        Serves: 6

        Ingredients:

        1¼ lb. spicy bulk pork sausage
        ¼ c. water
        3 c. green cabbage, shredded
        1 medium carrot, shredded
        ½ t. garlic powder
        2 T. toasted sesame oil
        ½ T. fresh ginger, finely minced
        2 T. green onions, chopped
        1 T. rice vinegar
        2 T. coconut aminos or tamari
        Sea salt and black pepper, to taste

        Optional garnish:
        1 T. toasted sesame seeds


        Directions:

        1. Heat a large high-sided skillet over medium-high heat. Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan.

          Safety Tip: Wipe off any excess fat that drips down the side of the pan before returning to burner. Don't need to start a grease fire.

        2. Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add shredded cabbage, carrots, garlic powder, sesame oil, ginger, and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.

        3. Add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. Enjoy!

        Nutritional Information: *

        Carbs/Serving:

        Total Carbs: 8.38g
        Fiber: 2.2g
        Net Carbs: 6.18g

        Calorie Breakdown:

        Protein: 19%
        Fat: 73%
        Carbohydrates: 8%

        *Source: HappyForks.com recipe analyzer.

        Nutritional information provided for entertainment purposes only and is not to be construed as medical advice.