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Chester’s Low-Carb Southwestern Egg Skillet

Chester’s Low-Carb Southwestern Egg Skillet is a wonderful low-carb breakfast with slightly-spicy flavors, and the idea for this recipe was sent to me by a reader! Use Breakfast Recipes for more low-carb breakfasts like this one.

Click here to PIN Chester’s Low-Carb Southwestern Egg Skillet!

Chester's Low-Carb Southwestern Egg Skillet found on KalynsKitchen.com

Happy New Year to all my faithful readers and friends! Every January I like to start out the new year with a knock-your-socks-off new recipe, and some of the most popular recipes on the site were introduced on New Year’s Day. And I’m starting off 2019 with this recipe for Chester’s Low-Carb Southwestern Egg Skillet that was adapted just a little from an idea that was sent to me by a reader!

Chester’s wife Cherie sent me an outline of the recipe created by her husband and invited me to adapt it for the blog, and I loved the idea and immediately printed out the recipe details she sent me! Chester made a one-egg dish with breakfast sausage, onion, jalapenos, eggs, salsa verde, and some cheese, and it took me a few tries with Kara to adapt it into an egg skillet to serve four, but we loved the way this turned out.

We switched out the fresh Jalapeno for a generous amount of Salsa Verde simmered with the sausage, and added a jar of roasted red peppers, but essentially the flavors here are pretty similar to the dish that Chester created! And the day we tested this recipe my friend Becky from Vintage Mixer stopped by with her five year old son and he really liked it too, so you might get some kids to eat this if they have a more adventurous palate. Cherie reports that sometimes Chester adds some pickled jalapeno so you might like that version as well.


Chester's Low-Carb Southwestern Egg Skillet found on KalynsKitchen.com

Preheat oven to 400F/200C. Break eggs into individual ramekins and let them come to room temperature; this is VERY IMPORTANT or the egg yolks will get overly done by the time the whites are cooked. Heat a little olive oil in a 10-inch Cast Iron Skillet, then crumble in the ground pork or turkey breakfast sausage and cook over medium-high heat until the sausage is all browned.

Then push the sausage over to the side, add a little more oil if needed, add the red chopped onion and cook about 3-4 minutes. (Not sure why I didn’t get a photo of the onion, oops!) While the sausage and onions cook, drain a jar of roasted red peppers and chop peppers into pieces about 1/2 inch square. Add the chopped red pepper to the sausage/onion mixture and cook 3-4 minutes more. Then stir in the salsa verde, turn heat to medium-low, and simmer the mixture five minutes.

Turn off the heat and sprinkle grated cheese over the top of the sausage-onions-peppers mixture. Make four wells in the sausage with a large spoon and gently transfer one of the room-temperature eggs into each well. Season the eggs with a little salt and fresh-ground black pepper. Put the skillet in the oven and bake 10-12 minutes, or until the whites are opaque and the yolks are done to your liking.

Chester's Low-Carb Southwestern Egg Skillet found on KalynsKitchen.com

Serve hot, with more cheese, chopped cilantro, and more salsa verde to serve at the table. You could serve this with low-carb tortillas if desired, but we loved it just like this as a low-carb skillet breakfast.

More Tasty Ideas for Baked Eggs:

Baked Eggs Skillet with Avocado and Spicy Tomatoes ~ Kalyn’s Kitchen
Turkish Egg Dish Menemen ~ Give Recipe
Baked Eggs and Asparagus with Parmesan ~ Kalyn’s Kitchen
Greek Baked Eggs with Leeks, Kalamata Olives, and Red Peppers ~ Cookin’ Canuck
Low-Carb Baked Eggs with Avocado and Feta ~ Kalyn’s Kitchen
Baked Eggs with Spinach, Mushrooms, and Pancetta ~ The Noshery
Low-Carb Baked Eggs in Canadian Bacon Cups ~ Kalyn’s Kitchen

Chester's Low-Carb Southwestern Egg Skillet found on KalynsKitchen.com

Chester's Low-Carb Southwestern Egg Skillet

Chester’s Low-Carb Southwestern Egg Skillet is a wonderful low-carb breakfast with Southwestern flavors.

Ingredients:

  • 4 eggs, room temperature
  • 2 tsp olive oil (plus a little more for cooking the onion if needed)
  • 16 oz. ground pork or turkey breakfast sausage
  • 1/2 of a small red onion, chopped
  • 1 jar (12 oz.) roasted red peppers, drained well and chopped
  • 1/2 cup low-sugar Salsa Verde (Be sure to check that the salsa verde doesn’t have a lot of added sugar if you’re making this for a low-carb breakfast.)
  • 1/2 cup grated Mexican blend cheese
  • salt and fresh-ground black pepper to taste
  • chopped cilantro for serving (optional)
  • extra Salsa Verde and grated cheese for serving (optional)

Directions:

  1. Preheat oven to 400F/200C and put eggs into individual ramekins and let them come to room temperature.
  2. Heat the olive oil in a 10-inch Cast Iron Skillet (or another oven-proof skillet) and then crumble in the ground pork or turkey breakfast sausage and cook over medium-high heat, breaking apart with the turner. Cook 8-10 minutes, or until the sausage is all browned.
  3. Then push the sausage over to the side, add a little more oil if needed, add the chopped red onion and cook about 3-4 minutes. Stir the sausage and onion together.
  4. While the sausage and onions cook, drain the roasted red peppers and chop peppers into pieces about 1/2 inch square. (Pat them dry with paper towels if needed.)
  5. Add the chopped red pepper to the sausage/onion mixture and cook 3-4 minutes more. Then stir in the salsa verde, turn heat to medium-low, and simmer the mixture about five minutes, or until liquid in the salsa verde has mostly evaporated.
  6. Turn off the heat and sprinkle grated cheese over the top of the sausage-onions-peppers mixture.
  7. Make four wells in the sausage mixture with a large spoon and gently transfer one of the room-temperature eggs into each well. Season the eggs with a little salt and fresh-ground black pepper.
  8. Put the skillet in the oven and bake 10-12 minutes, or until the whites are opaque and the yolks are done to your liking.
  9. Serve hot, with more cheese, chopped cilantro, and more salsa verde to serve at the table.

Notes:

This recipe adapted from one that was e-mailed to me by Chester’s wife Cherie. I’m glad she saw this post and send me her name so I could properly thank her!

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chester’s Low-Carb Southwestern Egg Skillet is a good breakfast dish for any low-glycemic or low-carb diet, including any phase of the South Beach Diet if you use the low-fat turkey sausage and low-fat cheese that South Beach recommends. Other low-carb diets will prefer pork sausage and full fat cheese. Be sure to choose a salsa verde that’s low in added sugar if you’re making this for a low-carb or South Beach Diet friendly meal. Chester used Trader Joe’s Salsa Verde, and I found several brands at my store with only 1 or 2 carbs per serving.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Chester's Low-Carb Southwestern Egg Skillet found on KalynsKitchen.com

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8 comments on “Chester’s Low-Carb Southwestern Egg Skillet”

  1. This looks amaaaazzzing!  Adding it to my list. Wondering if this reheats well, or if it’s something that should be served all at once.

  2. We loved this! I assumed 2 eggs per person and squeezed 8 eggs into the pan. Some people took one egg, some took 2. My sons ate the leftovers for his lunch the same day we had it for breakfast!

  3. Why don’t you give calorie/nutrition info on your recipes?

    • More than a year ago I switched my site to WordPress, which created the need to edit by hand to add more than 2,000 recipes to the preferred format for google. I have been working on that (with three assistants) for more than a year, so there is no possibility of me being able to calculate nutritional information until that project is completed. And I know that once I start doing nutrition info on one recipe people will expect to see it on every recipe, which is why I have decided to keep these two projects completely separate.

      If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I am able to do at this time.

  4. What a lovely recipe to start the year! I’m not a big sausage eater, so I’d probably use ground turkey, and add that fresh jalapeño back in. Can’t wait to try it.

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