Keto Southwest Breakfast Skillet
Easily meal-preppable, this breakfast skillet is packed full of flavor and keto ingredients. Cheesy, meaty, and full of seasoning, this meal will leave you satisfied and ready to start your day.
Net Carbs per Serving: 4.8g
Carbs per Serving (6 servings): 8.0g
Fiber: 3.2g
Full nutritional information posted at the bottom of the page.
Recipe Explained
Recipe card is below text.
Nothing is better than breakfast. Even if you don’t eat it as soon as you wake up, breakfast food is still the best. It’s also the easiest meal of the day when you’re eating on a ketogenic diet. Eggs, bacon, and sausage: all are American breakfast staples and they’re keto-friendly. What about when you just want something more? You can’t exactly have hashbrowns or a traditional breakfast skillet made with potatoes, but that’s where this recipe comes in. Today we’ve got a delicious breakfast skillet recipe with a southwestern twist. Like a lot of keto recipes, we’re going to substitute the potatoes for cauliflower so we can keep that same consistency and nutritious filler.
This recipe goes great with hot sauces. Personally, I recommend La Anita or El Yucateco sauces from Mexico. They’re full of flavor but the habanero definitely packs a punch.
What You Need
- Equipment and Utensils
- Food (What We Use)
Keto Southwest Breakfast Skillet
Ingredients
- 2 tablespoons Olive oil
- 2 cups Cauliflower florets
- 4 ounce Chorizo
- 1 Jalapeno (optional) diced
- 1/2 Onion diced
- 1/2 Bell pepper diced
- 3 tablespoon Green chilis
- 1 tablespoon Garlic powder
- 1/2 tablespoon Onion powder
- 1/2 tablespoon Red chili powder
- 1/2 tablespoon Cumin
- 1 teaspoon Smoked paprika
- 5 Eggs
- 1 cup Cheddar cheese shredded
- Green onion or parsley for garnish sliced
- Salt and pepper to taste
Instructions
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Heat cast iron skillet on medium heat. Add chorizo to pan and cook until browned, about 4 minutes.
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Remove meat from pan and set aside.
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Add cauliflower to pan, drizzle with a tablespoon of olive oil, and cook 10 minutes, flipping the cauliflower occasionally. If it starts to look dry, add another drizzle of olive oil. Preheat oven to 350°.
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Add onion, bell pepper, jalapeno, and green chilies to the cauliflower, mix well, and cook until the onions start to become translucent, 6-7 minutes.
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Add the chorizo and spinach into the mixture. Add seasonings at this point as well. Mix well to combine. By the time it's mixed evenly, the spinach should be wilted.
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Make five wells in the skillet mixture, and crack all eggs into them. If you don't want large bites of egg, you can puncture the yolks to make them run through the mixture.
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Top with 1 cup of sharp cheddar cheese.
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Transfer skillet to the oven, preheated to 350°. Cook 15 minutes until cheese is melted and eggs have cooked through.
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Allow five minutes to rest and cool off, then (optional) garnish with sliced green onions or parsley. Goes well with Tapatio (pictured), Cholula, La Anita, or El Yucateco hot sauces. Top with avocado slices for higher fat content.
