Low Carb Southwestern Breakfast Skillet
This Low Carb Southwestern Breakfast Skillet recipe is filled with bacon, eggs, radish, avocado, herbs, and spices and ready in 30 minutes.
Servings 4
Equipment
Ingredients
- 2 Tbsp unsalted butter divided
- 1 8-oz/225g bag radishes, rinsed, trimmed, and quartered
- ¼ cup red onion finely diced
- 2 tsp Italian seasoning
- 1 tsp ground cumin
- ½ tsp ground chili powder
- Sea salt and black pepper to taste
- ¾ cup mini sweet peppers diced (tri-color)
- 4 large eggs
- 4 strips thick-cut bacon cooked crispy
- 2 Tbsp fresh cilantro chopped
- 1 large avocado diced
- 1 large lime cut into 8 wedges
Instructions
- Melt one tablespoon of 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 for 4-5 minutes, stirring occasionally, until the radishes start to develop some color.
- Add the remaining tablespoon of butter and the chopped peppers to the skillet. Cook for 3-4 minutes, stirring occasionally until the pepper softens.
- 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 the desired level of doneness.
- Remove from the 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!
