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Texas-Style Egg and Potato Skillet

Texas-Style Egg and Potato Skillet

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


  • 4 thick slices turkey bacon (4 ounces), 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 ounces)
  • 6 flour OR whole wheat tortillas (8-inch), warmed, optional


  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.

Prep Time: 5 min | Cook Time: 15 min | Servings: 6

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

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

Recipe and photo credit (used with permission): American Egg Board.

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