Huevos Rancheros Inspired Low Carb Healthy Breakfast Bowl Recipe

Name: Huevos Rancheros Inspired Low Carb Healthy Breakfast Bowl
Prep time: 20M
Cook time: 34 min
Total time: 54 min
Yield: 2
Ingredients: 8 fresh grape tomatoes; 1 fresh young green scallions, chopped FNDDS; 1 fresh cilantro FNDDS; 1.5 lime juice, unsweetened USDA; 0.75 table salt USDA; 0.25 tap water FNDDS; 1 fresh turnip, cubes USDA; 0.5 fresh jicama FNDDS; 2 butter, unsalted USDA; 1 chili powder, 036800328198, organic Red Monkey; 0.5 ground cumin, 036800328228, organic Red Monkey; 2 raw turkey bacon, uncured Plainville Farms; 4 raw egg USDA; 0.5 fresh avocado USDA; 2 sour cream FNDDS; 1 sharp cheddar cheese FNDDS

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

How to Calculate Atkins Net Carbs

INGREDIENTS

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

DIRECTIONS

Heat oven to 200°F.
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.
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.
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.
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.
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.