Texas-Style Egg & Potato Skillet

By ohioeggs  ,

June 30, 2016

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Scramble Mexican favorites, like potatoes and tortilla chips, for a fast and tasty breakfast skillet or simple supper.

  • Prep: 5 mins
  • Cook: 15 mins
  • 5 mins

    15 mins

    20 mins

  • Yields: 6 servings


4 thick slices turkey bacon (4 oz.), chopped

1 medium baking potato, diced (1/2-inch)

8 eggs, beaten

1/2 cup pico de gallo OR chunky salsa

1/2 cup shredded smoked Cheddar cheese (2 oz.)

6 white OR whole wheat flour tortillas (8-inch), warmed, Optional


Cook bacon in large nonstick skillet over medium heat until edges begin to brown. Pour off drippings. Add potato; cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.

Pour eggs over mixture in skillet. As eggs begin to set, Gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.

Stir in pico de gallo; heat through. Sprinkle with cheese. Serve with tortillas, if desired.

Photo and recipe provided by the American Egg Board

Nutrition Facts

Sodium1046 mg
Protein21 g
Cholesterol277 mg
Total Fat18 g
Saturated Fat6 g
Polyunsaturated Fat3 g
Monounsaturated Fat6 g
Total Carbohydrates32 g
Dietary Fiber2 g

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