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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


  • 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


  • 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!  


keto breakfast recipe
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