Start your day off right with a Southwest Veggie Breakfast Skillet! Breakfast potatoes cooked with veggies, cheese, beans, and eggs! It’s a filling vegetarian breakfast with plenty of protein and Mexican inspired flavors.
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A lot of people are trying to eat more vegetables for breakfast. It’s a great, healthy way to start your day that will keep you full well into lunch time!
This recipe was inspired by a delicious skillet breakfast I had at a restaurant in Minneapolis on a friends weekend almost two years ago. I’ve really been missing getting together with people, but this recipe took me right back!
My favorite veggies to use in this recipe are potatoes, bell peppers, onions, and tomatoes. It’s basically a vegetarian breakfast hash that is easy to make and super comforting.
Breakfast potatoes and eggs are a match made in heaven if you ask me. While I love this for breakfast, I don’t usually put this much work into my morning meal.
You might be better off enjoying this for brunch or as breakfast for dinner, then reheating leftovers the next morning for breakfast. My veggie breakfast skillet is naturally gluten-free, and can easily be made vegan by leaving off the cheese.
Veggie breakfast skillet ingredients
- Olive oil
- Baby red potatoes
- Green bell pepper
- Onion
- Salt & pepper
- Tomato
- Salsa
- Pinto beans
- Cheddar jack cheese
- Chili Powder
- Eggs
- Cilantro (optional)
- Avocado (optional)
- Hot sauce (optional)
How to make a vegetarian breakfast skillet
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add potatoes, bell pepper, onion, salt, and pepper. Let cook, stirring frequently, until the potatoes are tender, about 20 minutes.
- Add the chili powder and stir to combine.
- Add tomato, salsa, and pinto beans, and let cook, stirring occasionally, until warmed through, about 5 minutes.
- Top with cheese and let rest a few minutes until melted.
- Meanwhile, heat ½ tablespoon olive oil in a small skillet over medium low heat. Once hot, cook the eggs one or two at a time. For sunny side up eggs, cover the pan with a lid and let cook on one side until the whites are solid but the yolk is still jiggly, about 2-3 minutes. Remove the eggs from the skillet, season with salt and pepper, and repeat with the remaining eggs.
- Serve the breakfast skillet topped with fried eggs, sliced avocado, a sprinkle of cilantro, and a dash of hot sauce or salsa.
Top tips
What kind of potatoes to use for skillet breakfast potatoes
I like little red creamer potatoes in this breakfast skillet because the skin is edible (no peeling!) and they create a nice firm yet creamy base for the rest of the dish.
Yukon gold potatoes would also be great, but I would avoid russet potatoes if possible. You could also cut up a larger red potato, I just like being able to make one or two easy cuts on a small potato.
Can I cook the eggs in the same skillet as the vegetables?
You could cook your eggs by cracking them directly over the top of the veggies and placing a cover on the pan. This would cook them in just a few minutes.
However, I prefer cooking the eggs separately so I can carefully control how well they are cooked without the risk of burning the veggies, which would need to be stirred every few minutes.
How do you cook a sunny side up egg?
To cook your eggs sunny side up, heat a little oil in a small pan over medium low heat. I like green pans (affiliate link) because they’re nonstick, but any pan should work.
Cook one or two eggs at a time, covering the pan and letting them sit undisturbed until the whites are firm and the yolk still has a little jiggle when you shake the pan.
I prefer to season my sunny side up eggs after cooking, so sprinkle with salt and pepper. You could use a larger pan and cook all the eggs at the same time if you prefer, but I like having just one or two to watch over so I can make sure to get that perfect yolk every time.
Tips for customizing
- Swap the cheese for crumbled queso fresco or your other favorite cheese
- Swap all or half the potatoes for sweet potatoes
- Meat eaters can add cooked chicken, sausage, or bacon
- Serve with your favorite eggs such as scrambled or poached
- For a nice presentation, transfer individual cooked portions to mini cast iron skillets before serving
More breakfast recipes
- Huevos Rancheros
- Bran Granola
- Banana Walnut Pancakes
- Mediterranean Eggs
- Instant Pot Breakfast Stuffed Sweet Potatoes
- Healthy Peanut Butter Breakfast Bars
- Vegetarian Potato Skin Egg Boats
- Vanilla Almond Vegan Baked Oatmeal
- Leftover Mashed Potato Cheesy Vegetarian Hash
- Five Minute Breakfast Burrito
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Southwest Veggie Breakfast Skillet
Ingredients
Vegetarian Breakfast Skillet
- 1 tablespoon olive oil
- 1 pound baby red potatoes, cut into 1 inch chunks
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- Coarse kosher salt and freshly ground black pepper
- 1 teaspoon chili powder
- 1 roma tomato, seeds removed, diced
- 15 ounces canned pinto beans, rinsed and drained
- ⅓ cup salsa
- ½ cup shredded cheddar jack cheese
- Freshly chopped cilantro, optional
- Sliced avocado, optional
- Hot sauce or extra salsa, optional
Fried Eggs
- 1 tablespoon olive oil, divided
- 4 eggs
- Coarse kosher salt and freshly ground black pepper
Instructions
Vegetarian Breakfast Skillet
- Heat olive oil in a large cast iron skillet over medium heat. Once hot, add the potatoes, onion, and bell pepper. Season with salt and pepper and cook, stirring frequently, until the potatoes are softened, about 20 minutes.
- Add the chili powder and stir to combine, letting it cook about 1 minute more.
- Add tomato, salsa, and pinto beans, and let cook, stirring occasionally, until warmed through, about 5 minutes.
- Top with cheese and let rest a few minutes until melted.
- Serve the breakfast skillet topped with fried eggs, sliced avocado, a sprinkle of cilantro, and a dash of hot sauce or salsa.
Fried Eggs
- While the cheese is melting on the breakfast skillet, heat ½ tablespoon olive oil in a small skillet over medium low heat. Once hot, cook the eggs one or two at a time.
- For sunny side up eggs, cover the pan with a lid and let cook on one side until the whites are solid but the yolk is still jiggly, about 2-3 minutes.
- Remove the eggs from the skillet, season with salt and pepper, and repeat with the remaining eggs.
Notes
Tips for customizing
- Swap the cheese for crumbled queso fresco or your other favorite cheese
- Swap all or half the potatoes for sweet potatoes
- Meat eaters can add cooked chicken, sausage, or bacon
- Serve with your favorite eggs such as scrambled or poached
- For a nice presentation, transfer individual cooked portions to mini cast iron skillets before serving
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