Texas-Style Egg & Potato Skillet
By ohioeggs Breakfasts, Brunches
June 30, 2016
Scramble Mexican favorites, like potatoes and tortilla chips, for a fast and tasty breakfast skillet or simple supper.
- Prep: 5 mins
- Cook: 15 mins
- Yields: 6 servings
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
Total Fat18 g
Saturated Fat6 g
Polyunsaturated Fat3 g
Monounsaturated Fat6 g
Total Carbohydrates32 g
Dietary Fiber2 g