Mexican Breakfast Skillet Recipe
A delicious and hearty breakfast skillet loaded with potatoes, spicy chorizo, veggies, eggs, and melty cheese. Top off the whole thing with fresh herbs and taco sauce for a breakfast made in heaven,
Servings: 4
Calories: 443kcal
Equipment
- 1 9" cast iron skillet
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon or spatula
Ingredients
- 1 tablespoon veg oil
- 3 cups russet potatoes diced
- 1 cup breakfast sausage or chorizo
- 1 cup bell pepper diced
- ½ cup yellow onion diced
- 4 eggs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1 cup shredded cheese
- 1 avocado diced
- 3 green onions thinly sliced green part only
- hot sauce as desired
Instructions
- Preheat oven to 375F
- Prepare skillet ingredients by dicing potatoes, bell pepper, and onion.
- Heat a 9" cast iron skillet on medium high and add the vegetable oil.
- Cook the breakfast sausage and break it up until has browned and cooked through completely. Remove the sausage with a slotted spoon and set aside to add back in later.
- Discard any extra grease that has cooked off from the sausage. Add another splash of vegetable oil if needed.
- Increase the heat under the skillet to medium high. Saute the diced onions for 2-3 minutes or until the onions become translucent.
- Add the diced potatoes and bell pepper. Stir them in with the onions so they are evenly coated.
- Season the vegetables with salt, pepper, and add the granulated garlic, cumin, and chili powder. Cook the vegetable mixture for 3-4 minutes.
- Turn off the heat for the stove. Fold in the cooked sausage and move the skillet to the oven. Bake the skillet in the oven for 15-20 minutes until the potatoes are tender and cooked through.
- After the potatoes have cooked, remove the skillet from the oven and gently add 4 raw eggs on top of the potatoes. Season the eggs with a little salt and pepper.
- Top the skillet with shredded cheese and return to the oven for 6-8 minutes.
- Remove the skillet and serve. Top with diced avocado, salsa or hot sauce, and diced green onions.
Notes
You can also serve this breakfast skillet with warm tortillas and make into breakfast tacos or breakfast burritos.
Additional toppings include: sour cream, chopped cilantro, pico de gallo, or cotija cheese.
Nutrition
Calories: 443kcal | Carbohydrates: 31g | Protein: 22g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 210mg | Sodium: 1056mg | Potassium: 1031mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1861IU | Vitamin C: 62mg | Calcium: 208mg | Iron: 3mg