Savory & Satisfying Keto Breakfast!

Hey! It's been awhile!

Y'all, I swear I made this on accident. But in turn, it came out amazing. Maybe I was inspired by Chrissy Teigen's cookbook that I got for my birthday recently. Whatever the case, I'm glad I found this because I love finding healthy recipes that still leave me feeling full. I guess that's the beauty of Keto, right? I'm actually not on the Keto diet, but I suppose this would count.

Secondly, I'm so excited to start this new series. Broke Girl Does Things covers the struggles I used to (and sometimes still do) deal with. Sometimes, it's hard to do things when you're trying hard to save money! You CAN live the life you want even if you don't have the money to spend. No excuses! That's what this series is generally about and I can't wait to watch it evolve.

This is ridiculously simple to make and I almost feel a bit silly making a recipe for it. But I wanted to so you can make a satisfying Keto breakfast to enjoy whenever you want! So without further ado...

Eggs n' Peppers

(I'm not creative when it comes to titles)

Takes about 20 minutes to prepare.

What you'll need

6-inch pan
Rubber Spatula
2 TBSP of Vegetable Oil
2 Eggs
1 Whole Pepper (I prefer red)
1 TBSP Minced Garlic
A pinch of Salt
A pinch of Ground Pepper
A pinch of Paprika

(5 minutes) Prep:

Mince your garlic if not pre-minced.
Crack 2 eggs into a bowl to check for shells. 
Chop your whole pepper into strips.


Heat up a 6 in. pan on medium setting while making sure to coat with enough oil to coat the bottom of the pan. Once you can slightly feel the heat from the pan when hovering your hand over it, put in your minced garlic. Make it sweat a little and once it gets translucent, add in your peppers. Cover with a lid. Let steam do its work for a while, while occasionally stirring it around. About halfway through, season peppers with salt, pepper, and paprika. Turn down your heat to a medium-low setting. Stir then cover again until peppers have reached your desired texture. I like mine very soft and mushy. I'm an old person trapped in a 22-year-old, what can I say? Once you've reached the desired texture, take out (Preferably with tongs, there will be some oil that you want to save for the next part) and put on a plate with paper towel to absorb any excess oil.


You should have leftover oil in your pan from the peppers. Keep that oil and if you feel you need more, add some extra. Raise your heat again slightly and very carefully pour your pre-cracked eggs into the pan. Cook them and cover to cook off the whites on top. The only seasoning you should need is maybe a bit of salt. The rest of the flavor will come from that delicious oil you saved infused with the pepper, salt, ground pepper, and paprika. I like to cook my egg until the ends get just a tad crispy! When eggs are done, take out of the pan and plate with peppers! De-lish.

I hope you enjoy this recipe! I really had fun getting to flex my creativity muscle (even if just a little) and sharing it with you! If you try out this recipe, please let me know and tag me on any form of social media. You can find me basically anywhere using the handle @kianaonair.

Until next time,
Onward and upward!

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