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Fast Mexican Egg & Potato Breakfast Skillet

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Quick Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 servings

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What You Need

1
Tbsp. olive oil
2
cups frozen potatoes O’Brien
4
EGGS
1/4
cup milk OR water
1/4
tsp. salt
Pepper
1/2
cup shredded Mexican cheese blend (2 oz.)
1/4
cup salsa
1/4
cup crumbled tortilla chips
1
Tbsp. chopped fresh cilantro, OPTIONAL

Here’s How

  1. HEAT oil in large nonstick skillet over medium-high heat until hot. ADD potatoes; cook, covered, stirring occasionally, until golden, about 8 minutes.
  2. Meanwhile BEAT eggs, milk, salt and pepper in bowl until blended.
  3. REDUCE heat to medium. POUR eggs over potatoes in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner. CONTINUE cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly.
  4. SPRINKLE with cheese. REMOVE from heat; cover pan. LET STAND until cheese is melted. TOP with salsa, chips and cilantro, if desired.

Video Demonstration

Play Video
Watch a video demonstration by Chef Jeffrey Saad.

See how easy it is to make BREAKFAST SKILLETS by using items already in your pantry.

Play this video

Enjoy

Insider Info

  • Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
  • Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
  • How long to beat? It's a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.

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Nutrition Information

Per Serving

Excellent source: protein and choline

Good source: Vitamin A, Vitamin D and calcium

calories: 234
total fat: 14g
saturated fat: 5g
polyunsaturated fat: 2g
monounsaturated fat: 5g
cholesterol: 200mg
sodium: 562mg
carbohydrates: 15g
dietary fiber: 1g
protein: 11g
vitamin A: 495.7IU
vitamin D: 47.6IU
folate: 25.7mcg
calcium: 157.2mg
iron: 1.3mg
choline: 130.7mg

vitamin C: 2.73mg
vitamin E: 1.99IU
trans fat: 0.03g
sugars: 2.09g
potassium: 148mg
magnesium: 16mg
selenium: 16.14mcg
phosphorus: 126.23mg
vitamin B12: 0.53mcg
vitamin K: 3.76mcg
vitamin B6: 0.13mg
copper: 0.08mg
vitamin B1 - thiamin: 0.03mg
manganese: 0.04mg
zinc: 0.87mg
vitamin B2 - riboflavin: 0.27mg
vitamin B3 - niacin: 0.11mg
omega 3: 0.09g
omega 6: 1.61g

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