Texas-Style Egg and Potato Skillet

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

Prep: 5 min | Cook: 15 min | Yield: 6 servings

Ingredients

• 4 thick slices (4 ounces) turkey bacon, chopped
• 1 medium baking potato, diced 1/2 inch
• 8 eggs, beaten
• 1/2 cup pico de gallo or chunky salsa
• 1/2 cup (2 ounces) shredded smoked Cheddar cheese
• 6 flour or whole wheat tortillas (8 inch), warmed (optional)

Instructions

1. Cook bacon in large nonstick skillet over medium heat until edges begin to brown. Pour off drippings.
2. Add potato; cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
3. 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.
4. Stir in pico de gallo; heat through.
5. Sprinkle with cheese.
6. Serve with tortillas, if desired.

Notes

Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

Nutrition

Per serving: Calories: 379 Total Fat: 18g Saturated fat: 6g Polyunsaturated fat: 3g Monounsaturated fat: 6g Cholesterol: 277mg Sodium: 1046mg Carbohydrates: 32g Dietary Fiber: 2g Protein: 21g Vitamin A: 462.9 IU Vitamin D: 57.7 IU Folate: 91.8mcg Calcium: 167.9mg Iron: 3.3mg Choline: 188.7mg

Attribution

Recipe and photo used with permission from: American Egg Board