This southwestern keto breakfast casserole is made quickly in a skillet and packs a big punch of vibrant flavors that will leave you feeling satisfied and satiated!
Course Breakfast
Cuisine American
Keyword Clean Eating, Keto
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 275kcal
Author Sarah
Ingredients
2Tbspbutterdivided
1 8oz.bag radishesrinsed, trimmed, and quartered
¼cupred onionfinely diced
2tspItalian seasoning
1tspground cumin
½tspground chili powder
Sea salt and black pepperto taste
¾cupmini sweet peppersdiced (tri-color)
4large eggs
4strips thick-cut baconcooked crispy
2Tbspfresh cilantrochopped
1large avocadodiced
1large limecut 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!
Notes
Macros - per serving*
Calories: 275
Fat: 21.33g
Carbs: 10.94
Net Carbs: 5.44g
Protein: 11.91g*Source: HappyForks.comNutritional information provided for entertainment purposes only and should not be construed as medical guidance or advice. All information is based solely on results provided by HappyForks.com and is not guaranteed to be accurate.