Texas-Style Egg & Potato Skillet

Texas-Style Egg & Potato Skillet


  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.


  • 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


Lighter Option- Recipe can be made with reduced-fat cheese, if desired.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.