Most breakfast skillets use sausage, ham or some sort of pork. This corned beef and cabbage breakfast skillet goes a different route, for the those occasions when you have leftover corned beef and cabbage to use up from a previous meal.

Tomato soup and grilled cheese are a match made in heaven, so I thought, why not put them together into a casserole into a single dish of pure deliciousness? All I had to do was use a low-carb keto bread for the base, and it was good to go.

I found some rockfish on sale at a local T&T. Never having tried it, I wanted to give it a shot. Also known as rock cod or or Pacific snapper, from what I read about it, it is a medium-firm fish is mild tasting with a flaky texture...