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Short-Order Kitchen

Low-Carb Southwestern Egg Skillet

By Wes Ellis2 min read
A cast-iron skillet of baked eggs with cherry tomatoes, spinach and seasoning on a wooden board.
Recipe card
Servings
2
Prep
10 minutes
Cook
10 to 12 minutes in the oven, after browning
Method
Skillet
Heat
375°F
Difficulty
Easy
Jump to ingredients & directions ↓

Part 13 of the thread Low-carb mornings

THE SHORT VERSION4 points
  • Use a skillet that can go from stovetop to oven.
  • Bake at 375°F for 10 to 12 minutes for set whites and runny yolks.
  • Drain the sausage before the eggs go in.
  • Finish with plenty of salsa verde.
THE RECIPE · LOW-CARB SOUTHWESTERN EGG SKILLET

Ingredients

To finish

You'll need

  • Oven-safe skillet, such as cast iron or stainless steel
  • Oven mitt

Directions

  1. Heat the oven to 375°F.
  2. Heat the skillet over medium-high, add a little oil if needed and brown the sausage until cooked through, breaking it up. Add onion and peppers if using and cook until soft.
  3. Drain the extra grease and spread the sausage evenly across the pan.
  4. Crack the eggs over the sausage, spacing them out.
  5. Scatter the cheese over the eggs and sausage.
  6. Move the skillet to the oven and bake 10 to 12 minutes, until the whites are set but the yolks are still a little runny. Go longer for firm yolks.
  7. Pull it out (the handle is very hot), spoon onto plates and top generously with salsa verde, plus cilantro or avocado if you like.
Notes Best eaten right away. Leftovers keep 1 to 2 days in the fridge, though the yolks will cook through when reheated. Roughly 571 calories and 32 g protein per serving, give or take.

wesellis.com/blog/low-carb-southwestern-egg-skillet/

Brown the sausage, crack eggs over it, cover with cheese, bake. The oven does the hard part: it cooks the eggs from above and below at once, so the whites set without the bottoms going leathery. Salsa verde at the end is what makes it taste Southwestern instead of just breakfast.

Stovetop to oven

The whole thing lives in one pan, so the pan has to handle both jobs. Cast iron is ideal. Skip anything with a plastic handle or a non-stick coating that isn't rated for the oven. Get the oven heating first so it's ready the moment the sausage is done.

Warning

The handle comes out of the oven at 375°F and stays hot for a long time. Drape a mitt or towel over it the moment it's back on the stove so nobody grabs it bare-handed.

Pull it early

Yolks go from runny to firm fast in a hot skillet, and cast iron keeps cooking them after it leaves the oven. Check at 10 minutes. If the whites are opaque and the yolks still wobble, it's done.

chorizoA spiced pork sausage. The Mexican kind is fresh and crumbly, and colored red with chiles.More: Southwestern Hash gives it the most flavor, but any ground sausage works. For a stovetop version with sauce and greens, see the Low-Carb Breakfast Skillet. And the Border Fiesta Omelet heads in a similar direction with jalapeños and sour cream, folded into an omelet instead.

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