Texas-Style Egg & Potato Skillet

  • Cook Time

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  • Ingredients
    4 thick slices turkey bacon (4 oz.), 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 oz.)
    6 white OR whole wheat flour tortillas (8-inch), warmed, OPTIONAL

    Yields: 6 servings

  • Nutritional Information

    Per Serving

    Excellent Source: Protein, Folate and Choline

    Good Source: Vitamin D, Calcium and Iron

    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

Directions

  1. COOK bacon in large nonstick skillet over medium heat until edges begin to brown. POUR OFF drippings. ADD potato; cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.

  2. 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.

  3. STIR IN pico de gallo; heat through. SPRINKLE with cheese. SERVE with tortillas, if desired.

Insider Info

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