Chester’s Low-Carb Southwestern Egg Skillet

Chester’s Low-Carb Southwestern Egg Skillet

Recipe by Sandra MyersCourse: Breakfast, BrunchCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


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  • 16 oz. ground pork breakfast sausage

  • 4 eggs, room temperature

  • 1/2 cup grated Mexican blend cheese

  • 1/2 cup Salsa Verde

  • 1/2 of a small red onion, chopped

  • 1 12 oz. jar roasted red peppers, drained well and chopped

  • 2 tsp olive oil (plus a little more for cooking onion)

  • salt and fresh-ground black pepper to taste

  • chopped cilantro for serving (optional)


  • Preheat oven to 400F/200C and put eggs into individual ramekins and let them come to room temperature.
  • Heat olive oil in a 10-inch Cast Iron Skillet. Add ground pork breakfast sausage and cook over medium-high heat, breaking up with a turner. Cook 8-10 minutes, until sausage is all browned.
  • Push sausage over to the side of skillet and add a little more oil, if needed.
  • Add chopped red onion, stir and cook about 3-4 minutes. Combine sausage and onion together.
  • Drain roasted red peppers and chop into ½-inch square pieces. Pat dry with paper towels, if needed.
  • Add pepper to sausage/onion mixture and cook 3-4 minutes more. Stir in salsa Verde.
  • Turn heat to medium-low, and let simmer for five minutes, until liquid has mostly evaporated.
  • Turn off heat and sprinkle grated cheese on top.
  • Make four wells in sausage mixture with a large spoon, and gently transfer one of the room-temperature eggs into each well. Season salt and fresh-ground black pepper.
  • Place skillet in oven and bake 10-12 minutes, or until whites are opaque and yolks are done to your liking.
  • Serve hot with favorite toppings (cheese, chopped cilantro, and more salsa verde,..)
  • Enjoy!
Chester’s Low-Carb Southwestern Egg Skillet
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