Hearty Southwest Keto Breakfast Bowl

The Hearty Southwest Keto Breakfast Bowl is a flavorful, low-carb breakfast that layers fluffy scrambled eggs, creamy avocado, melty cheddar cheese, and sautéed bell peppers and tomatoes, all seasoned with smoky Southwestern spices. Cooked in a single skillet, it delivers rich fats, satisfying protein, and vibrant textures while keeping net carbs in check, making it a perfect keto-friendly way to start the day.

Course Breakfast, Brunch

Cuisine American, Mexican-inspired, Southwest

Keyword Avocado, egg bowl, gluten free, keto breakfast, low-carb, meal prep

Prep Time 10

Cook Time 15

Total Time 25

Servings bowls

Calories 520kcal

Equipment

Cutting board
Chef's knife
Medium mixing bowl
large nonstick skillet
Spatula

Ingredients

For the Southwest egg base

4 large eggs room temperature if possible
2 tablespoons heavy cream or unsweetened almond milk
1/4 teaspoon fine sea salt plus more to taste
1/8 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder use mild or medium to taste
1/4 teaspoon smoked paprika
1 tablespoon unsalted butter for cooking the eggs

For the veggies and toppings

1 tablespoon olive oil or avocado oil
1/2 cup red bell pepper diced small
1/3 cup green bell pepper diced small
1/3 cup grape tomatoes quartered
1/2 cup baby spinach roughly chopped, optional
3/4 cup shredded cheddar cheese divided
1 medium avocado pitted, peeled, and sliced or diced
2 tablespoons sour cream for serving, optional
2 tablespoons fresh cilantro chopped, for garnish
1 tablespoon lime juice freshly squeezed, optional

Instructions

Crack the eggs into a mixing bowl, add the heavy cream, salt, black pepper, cumin, chili powder, and smoked paprika, then whisk until the mixture is smooth and slightly frothy.
Heat the olive oil in a large nonstick skillet over medium heat until it shimmers.
Add the red bell pepper, green bell pepper, and grape tomatoes to the skillet and sauté until the peppers are crisp tender and the tomatoes begin to soften, about 4 to 5 minutes.
Stir in the chopped spinach, if using, and cook just until wilted, about 1 minute, then transfer the cooked vegetables to a plate and keep warm.
Return the skillet to the stove over medium low heat and add the butter, allowing it to melt and coat the pan.
Pour the seasoned egg mixture into the skillet and let it sit undisturbed for about 20 to 30 seconds until the edges just begin to set.
Gently push the eggs from the outer edges toward the center with a spatula, forming soft curds and continuing to cook over medium low heat until the eggs are just set but still glossy and creamy, 3 to 5 minutes.
Sprinkle about half of the shredded cheddar over the eggs in the skillet and fold once or twice to lightly melt the cheese without overcooking the eggs.
Divide the cheesy scrambled eggs evenly between two bowls, then spoon the warm sautéed vegetables over the top of each portion.
Top each bowl with the remaining shredded cheddar, sliced or diced avocado, a dollop of sour cream, and a sprinkle of chopped cilantro, then drizzle with lime juice if desired.
Taste and adjust seasoning with additional salt, pepper, or chili powder as needed before serving warm.

Notes

For extra heat, add a few slices of fresh jalapeño or a pinch of crushed red pepper when sautéing the vegetables. To meal prep, cook the eggs and veggies ahead of time, store them in separate airtight containers in the refrigerator for up to three days, and reheat gently on the stovetop or in the microwave before adding fresh avocado and toppings. To keep this bowl strictly keto, avoid high sugar salsas and instead use a no sugar added salsa or extra lime juice and cilantro for brightness.

Nutrition