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!
Keyword Clean Eating, Keto
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
1 8oz.bag radishesrinsed, trimmed, and quartered
¼cupred onionfinely diced
½tspground chili powder
Sea salt and black pepperto taste
¾cupmini sweet peppersdiced (tri-color)
4strips thick-cut baconcooked crispy
1large limecut into 8 wedges
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!
Macros - per serving*
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.