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. The salty beef goes works great as a breakfast meat so why not mix things up and give this keto-friendly take on a breakfast skillet a try.
Keto Corned Beef and Cabbage Breakfast Skillet Recipe
- 3 tablespoons ghee or butter, divided
- ½ cup yellow onion, chopped
- 2 cups cabbage, shredded
- 2 cups rutabaga, peeled and diced
- Kosher salt and freshly cracked black pepper, to taste
- 4oz corned beef, chopped
- 4 large eggs
Melt 2 tablespoons of the ghee or butter in a in a large skillet over medium-high heat. Add onion, rutabaga and cabbage. Season with salt and pepper and stir. Cook over medium heat, stirring occasionally, until rutabaga is cooked and cabbage is softened (around 10 minutes or so).
Turn the heat down to medium-low. Stir in the corned beef. Using the back of a ladle, press in four spaces in the mixture down to the surface of the skillet, and add a ¼ tablespoon of butter to each space. Crack an egg into each space. Cover the skillet with a lid, and allow the eggs to cook until the whites are set and the yolks are done to your liking (around 5 minutes). Serve hot.
Did you make this keto corned beef and cabbage breakfast skillet recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)