Recipes

Huevos Rancheros Inspired Low Carb Healthy Breakfast Bowl Recipe

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Atkins Huevos Rancheros Inspired Low Carb Healthy Breakfast Bowl
9.4g
Net Atkins Count TM
Prep Time: 20 Minutes
Style:Mexican
Cook Time: 34 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
23.9g

Protein

29.5g

Fat

7.5g

Fiber

494.7cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

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INGREDIENTS

  • 0 3/4 tsp table salt USDA
  • 0 1/2 tsp ground cumin, 036800328228, organic Red Monkey
  • 0 1/2 cup fresh jicama FNDDS
  • 4 lrg raw egg USDA
  • 0 1/4 cup tap water FNDDS
  • 0 1/2 ea fresh avocado USDA
  • 1 oz sharp cheddar cheese FNDDS
  • 2 tbsp sour cream FNDDS
  • 8 tomatoes fresh grape tomatoes
  • 1 Tbsp fresh young green scallions, chopped FNDDS
  • 2 slice raw turkey bacon, uncured Plainville Farms
  • 1 Tbsp fresh cilantro FNDDS
  • 1 cup fresh turnip, cubes USDA
  • 1 1/2 tsp lime juice, unsweetened USDA
  • 1 tsp chili powder, 036800328198, organic Red Monkey
  • 2 Tbsp butter, unsalted USDA

DIRECTIONS

  1. Heat oven to 200°F.
  2. In a small bowl, combine quartered grape tomatoes, scallions, chopped cilantro, 1 teaspoon lime juice, and ¼ teaspoon salt. Set pico de gallo aside until needed.
  3. In a medium skillet add water, ¼-inch cubed turnip, ¼-inch cubed jicama and ½ teaspoon salt. Cover and place over medium heat, bringing to a simmer and cooking until softened, about 10 minutes. Remove cover and sauté until most of the water is evaporated. Add 1 tablespoon butter, increase heat to medium-high and sauté until browned, about 10 minutes. Sprinkle on chili powder, cumin and remaining ½ teaspoon lime juice, tossing to coat and cooking until fragrant, about 1 minute. Place in an oven safe bowl in the oven to keep warm.
  4. Without wiping out the skillet, add turkey bacon and cook over medium heat, flipping multiple times until browned, about 7 minutes. Add to the top of the bowl staying warm in the oven.
  5. Wipe out the skillet. Over medium heat, melt remaining 1 tablespoon butter. Crack eggs into the skillet and cook until whites are almost all set, 3-4 minutes. For over medium eggs, flip each egg and cook for another 2 minutes. For sunny side up eggs, add 1 tablespoon water to the skillet, cover and cook until top of whites are opaque, but yolk still shines through, about 1 minute.
  6. To assemble bowls, layer half of the turnip and jicama evenly into two bowls. Top with two eggs, one slice turkey bacon, half of the tomato pico de gallo, half of the sliced avocado, 1 tablespoon sour cream, and ½-ounce shredded cheddar cheese. One bowl as described is one serving.

Cooking Tip

To keep the net carbs in a reasonable range, we replaced potatoes with turnips and beans with jicama. These specific ingredients do need some extra preparation, simmering to get them softened, which takes some time and might push this out of the running for a weekday breakfast. Unless you meal prep! You can make each component and store them in the refrigerator separately, then use one skillet to warm up the turnip while you are cooking the turkey bacon, fry the eggs, and assemble the bowl for a satisfying weekday breakfast.