This southwest veggie breakfast skillet is loaded with potatoes, cheese, beans, and eggs. It’s a high protein, flavorful recipe that is so flavorful and satisfying!
Coarse kosher salt and freshly ground black pepper
1teaspoonchili powder
1roma tomatoseeds removed, diced
15ouncescanned pinto beansrinsed and drained
⅓cupsalsa
½cupshredded cheddar jack cheese
Freshly chopped cilantrooptional
Sliced avocadooptional
Hot sauce or extra salsaoptional
Fried Eggs
1tablespoonolive oildivided
4eggs
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