This Mexican Breakfast Skillet recipe is perfect when you want breakfast for dinner. It’s the perfect meal to fuel your body before or after any workout or is great to serve friends at a brunch gathering.

Ingredients to needed make Mexican Breakfast Skillet:

• 2 Yukon Gold Potatoes chopped into bite-size pieces, (about 480 grams)
• ¼ tbsp Extra Virgin Olive Oil
• ½ Red Onion ½ diced, ½ sliced  thin for topping, (about 150 grams)
• 1 Serrano Pepper sliced, (about 15 grams)
• 3 cloves Fresh Garlic diced, (about 15 grams)
• 1 can Reduced Sodium Black Beans rinsed, (about 1 15 oz can)
• 1 can Diced Tomatoes, No Salt Added (about 1 15 oz can)
• ¼ tbsp Extra Virgin Olive Oil
• ¼ tsp Sea Salt
• ¼ tsp Black Pepper
• ¼ tsp Garlic Powder
• 4 Large Whole Eggs
• ¼ cup Microgreens optional

Instructions to make Mexican Breakfast Skillet:

1. Heat a large cast-iron skillet (any oven-safe pan will work) to medium-high heat. Add the chopped potatoes to the pan and add water to the pan, just enough to almost cover the potatoes. Bring the water to a boil and cook until the water is gone. (About 10 Minutes)
2. While the potatoes are boiling, bring a small pot to medium heat. Once the pot is hot add ¼ tbsp oil. Then add the diced red onion, sliced serrano pepper, and diced garlic to the pot. Cook stirring every 30 seconds or so to prevent burning.
3. After cooking the onion mixture for about 3-4 minutes add the rinsed black beans to the pot. Cook for another 3 minutes. Then add the diced tomatoes to the pot. Mix the beans with the tomatoes and cook for another 2 minutes.
4. By now your water has been cooked out of your skillet, season the potatoes with the additional ¼ tbsp oil, salt, pepper, and garlic powder. Cook in the oil for a minute or so.
5. Next, add the tomato bean mixture to the skillet with the potatoes. Toss everything together gently to not break up the potatoes.
6. Now create four wells in the mixture of potatoes, beans, and tomatoes. Crack each egg placing one in each well.
7. Continue to cook on the stove for 2 minutes at medium-low heat, just enough to get the eggs to start cooking. During those 2 minutes, turn your stove broiling on to high and set a rack in the middle of the oven.
8. Once you see the egg start to turn white, turn off the stovetop, sprinkle the sliced red onion on top, and move the pan to your oven under the broiler. Cook for 10 minutes, this will crisp up the top of the potatoes, and finish cooking the egg. Keep an eye on your egg, once the egg white is no longer runny it’s done. You don’t want to overcook the egg and end up with a hard-boiled egg. Still good, but a slightly runny yolk is much better!
9. Once done, remove the skillet from the oven, sprinkle with the option microgreens, and serve.

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Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Course: Breakfast, Main Course

Cuisine: American, Mexican

Keyword: Breakfast, Egg, Potatoes, Skillet

Servings: 4

Mexican Breakfast Skillet

Ingredients

• 2 Yukon Gold Potatoes chopped into bite-size pieces, (about 480 grams)
• ¼ tbsp Extra Virgin Olive Oil
• ½ Red Onion ½ diced, ½sliced thin for topping, (about 150 grams)
• 1 Serrano Pepper sliced, (about 15 grams)
• 3 cloves Fresh Garlic diced, (about 15 grams)
• 1 can Reduced Sodium Black Beans rinsed, (about 1 15 oz can)
• 1 can Diced Tomatoes, No Salt Added (about 1 15 oz can)
• ¼ tbsp Extra Virgin Olive Oil
• ¼ tsp Sea Salt
• ¼ tsp Black Pepper
• ¼ tsp Garlic Powder
• 4 Large Whole Eggs
• ¼ cup Microgreens optional

Instructions

• Heat a large cast-iron skillet (any oven-safe pan will work) to medium-high heat. Add the chopped potatoes to the pan and add water to the pan, just enough to almost cover the potatoes. Bring the water to a boil and cook until the water is gone. (About 10 Minutes)
• While the potatoes are boiling, bring a small pot to medium heat. Once the pot is hot add ¼ tbsp oil. Then add the diced red onion, sliced serrano pepper, and diced garlic to the pot. Cook stirring every 30 seconds or so to prevent burning.
• After cooking the onion mixture for about 3-4 minutes add the rinsed black beans to the pot. Cook for another 3 minutes. Then add the diced tomatoes to the pot. Mix the beans with the tomatoes and cook for another 2 minutes.
• By now your water has been cooked out of your skillet, season the potatoes with the additional ¼ tbsp oil, salt, pepper, and garlic powder. Cook in the oil for a minute or so.
• Next, add the tomato bean mixture to the skillet with the potatoes. Toss everything together gently to not break up the potatoes.
• Now create four wells in the mixture of potatoes, beans, and tomatoes. Crack each egg placing one in each well.
• Continue to cook on the stove for 2 minutes at medium-low heat, just enough to get the eggs to start cooking. During those 2 minutes, turn your stoves broiling on to high and set a rack in the middle of the oven.
• Once you see the egg start to turn white, turn off the stovetop, sprinkle the sliced red onion on top, and move the pan to your oven under the broiler. Cook for 10 minutes, this will crisp up the top of the potatoes, and finish cooking the egg. Keep an eye on your egg, once the egg white is no longer runny it's done. You don't want to overcook the egg and end up with a hard-boiled egg. Still good, but a slightly runny yolk is much better!
• Once done, remove the skillet from the oven, and sprinkle with the option microgreens and serve.

Macro Nutrition

Nutrition Facts

Mexican Breakfast Skillet

Amount Per Serving

Calories 350 Calories from Fat 79

% Daily Value*

Fat 8.8g14%

Saturated Fat 2.2g14%

Trans Fat 0g

Polyunsaturated Fat 2.1g

Monounsaturated Fat 3.6g

Cholesterol 210mg70%

Sodium 522.6mg23%

Potassium 576.6mg16%

Carbohydrates 35.6g12%

Fiber 10.6g44%

Sugar 4.7g5%

Protein 13.9g28%

Vitamin A 7.8IU0%

Vitamin C 54mg65%

Calcium 49.4mg5%

Iron 6.8mg38%

* Percent Daily Values are based on a 2000 calorie diet.

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