Low Carb Breakfast in a Skillet Mexican Style

Lynn Socko


I love my Breakfast in a Skillet dishes, you can change them up to suit your moods. Now I can have it without all the carbs. My original one is made with a potato "crust", this one uses Low Carb tortillas.


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25 Min
30 Min


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  • 3
    mission carb balance 6" tortillas
  • 1 c
    cooked taco meat
  • 12
  • 1
    jalapeno, sliced rings
  • 2 Tbsp
    fresh cilantro, chopped
  • 1-2 c
    favorite mexican melting cheese

  • 1 lb
    lean ground beef
  • 1 Tbsp
  • 2 Tbsp
    chili powder
  • 1/2 tsp
    granulated onion
  • 1 tsp
    granulated garlic
  • 1/2 tsp
    black pepper, and salt to taste

How to Make Low Carb Breakfast in a Skillet Mexican Style


  1. Cook taco meat. You could use chorizo instead.
  2. Drizzle about 1 tbsp. of olive oil in a 12" cast iron or oven proof skillet. Brush around sides and bottom.
  3. Cut tortilla's in quarters, brush one side with olive oil, place that side down in skillet overlapping to cover entire bottom of pan.
  4. Spoon in cooked taco meat.
  5. Add about half the grated cheese (as much or little as you like)
  6. Break eggs into a bowl, add cilantro and whisk. Pour over cheese.
  7. Top with remaining cheese and sliced jalapenos. Bake 350° for 25-30 until center is set. Allow to cool for at least 15 min. The cooler it is the easier it is to get out of the pan. This dish is delish cold as well.

Printable Recipe Card

About Low Carb Breakfast in a Skillet Mexican Style

Main Ingredient: Eggs
Regional Style: Mexican
Dietary Needs: Low Carb
Other Tags: Quick & Easy, Healthy

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