A Mexican breakfast skillet is yet another way to use up leftover pork carnitas or taco beef. By simply using rutabaga hash browns as the base, along with any extra black soy beans, avocado, that you may have leftover from a taco night, it's easy to make it into a low-carb, keto-friendly Mexican style breakfast skillet. Throw on any other leftover toppings you might have kicking around like sour cream or sliced green onions, and you've got a breakfast or brunch that's as tasty as your original meal.
Keto Mexican Breakfast Skillet Recipe
- 20oz rutabaga, grated
- ½ teaspoon fine sea salt
- 1½ teaspoons keto taco seasoning
- ⅛ teaspoon freshly ground black pepper, to taste
- ¼ cup avocado oil
- ½ cup black soy beans, drained and rinsed
- ½ cup bell pepper, diced
- ¼ cup red onion, diced
- 2 cloves garlic, minced
- 1½ cups pork carnitas or taco beef (*Use veggie ground round option for vegetarian.)
- ½ cup aged cheddar or manchego, grated
- 3 large eggs
- 1 small avocado, diced
- 1 small tomato, diced
- Sour cream
- Sliced green onions
- Sliced jalapeños
- Fresh cilantro, chopped
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 and bell peppers with another pinch of sea salt and sauté until softened, around 3-4 minutes, adding garlic 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 pork carnitas or taco beef and black soy beans. 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 Mexican 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! :)