Go Back
Top-down look at a keto breakfast hash with pan-fried radish cubes, melted cheddar, and two sunny-side eggs, garnished with avocado slices and sour cream dollops.

Keto Breakfast Hash (Low Carb, Gluten Free)

Low-carb keto breakfast hash with roasted radishes, eggs, cheese, avocado, and sour cream. Ready in 38 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Method

Ingredients
  

  • 16 ounces radishes chopped
  • 1/2 cup diced onion
  • 2 tablespoons avocado oil
  • 1 teaspoon keto taco seasoning
  • 1/4 teaspoon sea salt
  • 6 large eggs
  • 3/4 cup shredded cheddar
  • 1 avocado pitted, peeled, and diced
  • 6 tablespoons sour cream

Method
 

  1. Preheat oven and line sheet:

    Heat oven to 425°F (220°C). Put parchment on a baking sheet.

  2. Mix radish mixture:

    Combine radishes, onion, avocado oil, taco seasoning, and salt in a large bowl; mix well.

  3. Arrange on baking sheet:

    Arrange radish mixture in a single layer on the lined baking sheet.

  4. Bake radishes until tender:

    Bake for 20 minutes, stirring once halfway, until radishes are tender.

  5. Create indentations:

    Take baking sheet out. With the back of a spoon, press 6 indentations into the radish mixture.

  6. Add eggs:

    Break each egg into a small bowl, then slide it into an indentation.

  7. Top with cheese:

    Distribute shredded cheese over the top.

  8. Bake until eggs set:

    Put back in oven and bake 6 to 8 minutes more, until eggs are set to your liking.

  9. Garnish and serve:

    Finish with diced avocado and sour cream. Serve right away.