Breakfast skillets are so convenient for feeding a family using only one pan. By simply using rutabaga hash browns as the base, it's easy to make your own low-carb, keto-friendly breakfast skillets. I particularly like this version in which you crack the eggs into the skillet base cooking them until they are the consistency of fried eggs with soft, runny yolks. Yum!!!
Keto Breakfast Skillet Recipe
- 20oz rutabaga, grated
- ½ teaspoon sea salt
- ¼ tsp smoked paprika
- ½ tsp garlic powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon black pepper, freshly ground
- ¼ cup avocado oil
- ½ cup white mushrooms, diced
- ½ cup bell pepper, diced
- ¼ cup red onion, diced
- 1 cup spinach, chopped
- 2 cloves garlic, minced
- 1 cup sausage crumbles, pulled pork or diced ham (*Omit for vegetarian. Replace with a 4th egg if desired.)
- ½ cup aged cheddar, Swiss cheese or manchego, grated (*Or try ⅓ cup crumbled feta)
- 3 large eggs
- 3 tablespoons tomatoes or avocados, diced (*Or both!)
- 1 tablespoon fresh parsley or cilantro
Put grated rutabaga in a colander and sprinkle with salt. Mix and allow the salt to draw out the moisture for 30 minutes. Squeeze excess water out of the rutabaga. Add seasoning and mix well.
Add avocado oil to a large skillet and heat to medium heat. Add rutabaga doing your best to spread it out. It’ll cook up crispier if you leave a bit of space. If you only have a smaller skillet, cook it in batches. Cook until browned, turning occasionally, around 8-10 minutes.
When the has browns are mostly cooked, push them to one side of the pan and adjust your pan to put the heat more over the exposed side.
Preheat the oven to 400F. Add onion, mushrooms and bell peppers with another pinch of sea salt and sauté until softened, around 3-4 minutes, adding garlic and spinach halfway through. Flip around the hash browns as you cook the veggies to keep them from overcooking.
Once the garlic is fragrant, stir the hash browns in the with veggies, along with your chosen meat. Remove from heat.
Stir in your choice of cheese and spread the mixture out evenly in the skillet. Create 3 divots in the mixture using the back of a ladel. Crack each of the 3 large eggs into the divots. Sprinkle salt and pepper and any other seasoning you desire over the eggs. Put the skillet into the oven for 10-12 minutes.
Did you make this keto breakfast skillet recipe? If so, please let me know how it went in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)