It’s time to make breakfast even better with this Low Carb Breakfast Skillet recipe! If you’re looking for an easy to make, keto friendly, and high protein breakfast that’s great for meal prep then this one’s for you!
All you need to make this one is a large skillet and a couple ingredients. I use a cast iron one like this but use whatever you have.
Put that skillet on the stove, add in 1 tablespoon of olive oil, and turn a burner on medium high heat. Give it a couple minutes to heat up.
Breakfast Skillet Ingredients
After your skillet heats up add in 1 pound of either lean ground beef or turkey. I like 93/7 for this one but 85/15 or 90/10 work great too. Keep in mind, the fattier your meat is the more juice/fat it’ll have.
Brown that ground meat in your skillet, making sure to break it up as you brown it. This should take around 5 minutes or less on medium high heat. It may take a bit longer if you didn’t let your skillet get up to temperature before adding in your meat.
Turn your burner down to medium heat after your meat is browned and mix in 8 tablespoons of your choice salsa. Mild, medium, or hot is completely up to you!
Continue by mixing in 1 cup of a low sodium pasta sauce and 1/2 cup of chopped up kale or other greens like some baby spinach.
This is the part where you can mix in other herbs or spices like a little taco seasoning mix (one of my favorites).
Once all of those ingredients mixed together, crack 2 large whole eggs and 1 large egg white over the top of your low carb breakfast skillet. Let those cooks for a couple minutes or until your eggs start to look done. This is where you can choose how “cooked” you want your eggs.
Sprinkle on 3/4 cup of your favorite cheese right before your eggs are done and let your cheese melt for the remaining time.
Skillet Tips
Remove your low carb breakfast skillet from the heat once your cheese has melted. Top your skillet with whatever you want and get ready for your new favorite low carb meal!
After prepping this just once you’re going to want it for breakfast, lunch, AND dinner.
You can easily change up the macros of this recipe by using full fat, reduced fat, or fat free ingredients. Switch it up to suit your macro needs. Let me know some of the diet friendly variations you make in the comments below!
Looking for a side? Pair this with The Best Low Carb Keto Bagels EVER!
Low Carb Breakfast Skillet
What We Used
The Protein Chef is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Ingredients
- 1 Tablespoon Olive Oil
- 1 Pound Ground Beef - or Turkey
- 8 Tablespoons Salsa
- 1 Cup Pasta Sauce - Low Sodium
- ½ Cup Kale - or Other Greens
- 2 Large Whole Eggs - or 4 Large Egg Whites
- 1 Large Egg White
- ¾ Cup Mexican Cheese - Reduced Fat (or Any Other Cheese)
Instructions
- Take out a skillet, add in your Olive Oil, and brown your Beef
- Chop up your Kale, turn your burner down to Medium, and add in your your Salsa, Pasta Sauce, and chopped Kale
- Mix everything together
- Add in your Eggs and Egg White
- Let them cook for a couple minutes
- Sprinkle on your Cheese
- Let it continue cooking until your cheese is melted
Video
Notes
- Calories: 1293
- Fat: 65g
- Saturated Fat: 21g
- Sodium: 1452mg
- Carbs: 36g
- Fiber: 7g
- Sugar: 18g
- Protein: 141g
Nutrition
5 Comments
Leave a Comment
Hi- where do the sugar grams come
From? Is that from the pasta sauce?
Thanks- Darcy
Yes, the pasta sauce would be the largest factor here which means you should be able to lower it significantly if that’s your goal.
Had trouble getting my egg to get to a finished state. Grabbed the skillet lid a put it on. A few minutes later eggs were done. Continued with recipe. I changed up the ingredients a bit. I used 1 pound of medium breakfast sausage instead of ground beef. I did sprinkle some taco seasoning on the pork sausage. I feel after it’s all over that 1 cup of pasta sauce might be a bit heavy. Next time I’ll cut that back to 3/4 cup. I also used 5 eggs and broke the yolks. This spread out over the top pretty evenly. I evenly spread the cheese out across the entire top. Also put a nice amount of Tabasco Chipotle on during the cheese melting time. This turned out to be a great breakfast. To me there seems to be 5-6 servings. It’s very dense (filling).
What is the serving size for this recipe anyone know??
To get 4 Servings as listed you would just cut it into 4 pieces. You could also weigh your skillet prior to adding your ingredients in then again once the recipe is done and divide the difference by 4 to get your exact weight per serving. Hope this helps!