Keto Breakfast Skillet
A sizzling one-pan keto breakfast skillet with crisp bacon, cauliflower hash, melty cheddar, and runny eggs. At just 4.5g net carbs per serving and ready in 30 minutes, it's the hearty, savory start that keeps you full and firmly in ketosis all morning.
Head of Nutrition · June 18, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
This one-pan keto breakfast skillet layers crispy bacon, golden cauliflower hash, and melty cheddar under perfectly runny eggs for a savory, satisfying morning meal. It comes together in about 30 minutes and delivers serious protein and fat with almost no carbs.
Ingredients
- 6 slices thick-cut bacon, chopped
- 3 cups riced cauliflower (about 12 oz)
- 1/2 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 8 large eggs
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives, for garnish
Instructions
- 1
Heat a large oven-safe skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp and the fat is rendered, 6 to 8 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the rendered fat in the skillet.
- 2
Add the diced onion and bell pepper to the bacon fat and cook until softened, about 4 minutes. Stir in the riced cauliflower, smoked paprika, garlic powder, salt, and pepper. Spread into an even layer and cook undisturbed for 3 to 4 minutes, then stir and cook 3 minutes more until the cauliflower is tender and lightly browned at the edges.
- 3
Stir the crisp bacon back into the skillet, then add the butter and let it melt through the hash. Sprinkle the shredded cheddar evenly over the top.
- 4
Use the back of a spoon to make 8 small wells in the hash. Crack one egg into each well. Cover the skillet with a lid and cook over medium-low heat until the whites are set but the yolks are still runny, 5 to 7 minutes.
- 5
Garnish with fresh chives and serve hot, scooping each portion with a couple of eggs.
Tips & notes
- For firmer yolks, finish the covered skillet under the broiler for 1 to 2 minutes instead of stovetop steaming.
- Swap the cheddar for pepper jack and add a pinch of cayenne for a spicier version, or use frozen riced cauliflower (thawed and patted dry) to save prep time.
- Leftovers keep in an airtight container in the fridge for up to 3 days; reheat gently in a covered skillet. The texture is best fresh, as reheated yolks will fully set.
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Frequently asked questions
- How many carbs are in keto breakfast skillet?
- Each serving has 4.5g net carbs (6.5g total carbs minus 2g fiber), 412 calories, 23g protein, and 33g fat. This recipe makes 4 servings, with 2 eggs per portion.
- Can I make this breakfast skillet ahead of time?
- Yes. You can cook the bacon and cauliflower hash up to 3 days ahead and refrigerate it. When ready to serve, reheat the hash in the skillet, add the cheese and eggs, cover, and cook until the eggs are done. This keeps the yolks fresh rather than overcooked.
- What can I use instead of cauliflower?
- Shredded zucchini (squeezed dry to remove excess water) or finely diced hearts of palm both work well and keep the dish keto. Avoid potatoes or sweet potatoes, which would push the carb count far too high for ketosis.
