4.5
2 ratings

Tex-Mex Breakfast Skillet

Try this easy one-pan recipe for breakfast
Tex-Mex Breakfast Skillet

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Tex-Mex Breakfast Skillet

This Tex-Mex breakfast skillet wouldn’t be complete without a hearty base of rice, beans, and pico de gallo. Consider this breakfast skillet a deconstructed breakfast burrito you can whip up in minutes.

Ingredients

  • 1/2 Pound chorizo, sliced
  • 1 onion, diced
  • 1 bell pepper, diced
  • 1 Cup salsa
  • 1 12-ounce can black beans, rinsed
  • Salt and pepper, to taste
  • 1 Teaspoon chile powder
  • 1 Teaspoon cumin powder
  • 4 eggs
  • Cilantro, for garnish

Directions

Preheat the oven to 350 degrees F.

In a large skillet over medium-high heat, cook the chorizo, rendering the fat for about 3 minutes. Add the onions and peppers tot the pan, and continue to cook until soft, another 3 to 5 minutes. Season the vegetables with salt, pepper, chile powder, and cumin. Stir to combine. Stir in the salsa and beans. Crack the eggs over top, and place the entire skillet in the oven. Cook until the whites have set, about 15 minutes, remembering to rotate the pan halfway through for even cooking. Remove the pan from the oven, garnish with the fresh cilantro, and serve.

Nutritional Facts
Servings4
Calories Per Serving444
Total Fat27g41%
Sugar6gN/A
Saturated10g48%
Cholesterol210mg70%
Protein26g52%
Carbs26g9%
Vitamin A142µg16%
Vitamin B122µg25%
Vitamin B60.7mg33.9%
Vitamin C44mg73%
Vitamin D2µgN/A
Vitamin E3mg13%
Vitamin K10µg12%
Calcium98mg10%
Fiber9g35%
Folate (food)96µgN/A
Folate equivalent (total)96µg24%
Iron4mg24%
Magnesium66mg17%
Monounsaturated12gN/A
Niacin (B3)5mg23%
Phosphorus307mg44%
Polyunsaturated3gN/A
Potassium876mg25%
Riboflavin (B2)0.5mg31.3%
Sodium1360mg57%
Thiamin (B1)0.6mg36.8%
Zinc3mg22%