Keto Ground Chicken and Egg Skillet

This breakfast skillet has all the bases covered for those who prefer savory over sweet: lean protein, healthy superfood fats, and classic runny eggs with melted cheese! A little crunch of pepper adds an extra kick of flavor and texture.

Jessica L.

Net Carbs

2.2 g
Fiber

2.7 g
Total Carbs

4.9 g
Protein

20.6 g
Fats

22.5 g

302 cals

Quantity

Serving Size

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Olive Oil

2 teaspoon
Poblano Peppers, Raw

2-½ ounce
Chicken Ground Raw

6 ounce
Salt

¼ teaspoon
Black Pepper

⅛ teaspoon
Onion Powder

¼ teaspoon
Mustard Powder

¼ teaspoon
Paprika

⅛ teaspoon
Avocado

4 ounce
Raw Egg

3 large
Provolone Cheese

2 slice- each 3/4 ounce

Step 1

Heat the olive oil in a pan over medium heat and place in chopped poblano pepper. Put a lid over the pan and let the peppers cook until they are bright green and start to char.
Step 2

Stir in the ground chicken with all the seasonings. Break up with a spoon and keep cooking until the ground chicken is crumbled into pieces and browned all over.
Step 3

Reduce your heat to low when the chicken is cooked through. Chop the avocado and gently fold it into the pan, making sure not to mash the avocado.
Step 4

Turn the heat up slightly, but not past medium. Crack the eggs over the top of the ingredients. Cut the cheese slices into halves and layer on top with the eggs. Place a lid over the pan and let the eggs cook to your desired doneness. For this recipe, eggs over-medium is suggested.

Keto Ground Chicken and Egg Skillet

Ingredients

Recipe Steps

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