Veggie Breakfast Skillet
Crispy potatoes and colorful vegetables merge with runny eggs in this satisfying one-pan breakfast.
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Ingredients
- 1 tablespoon olive oil
- 1 pound baby red potatoes cut into 1-inch chunks
- 1 yellow onion chopped
- 1 green bell pepper chopped
- 1 roma tomato diced
- 15 oz canned pinto beans rinsed and drained
- ⅓ cup salsa
- ½ cup shredded cheddar jack cheese
- 4 eggs
- 1 teaspoon chili powder
- Salt and pepper to taste
- Optional: cilantro avocado, hot sauce
Instructions
- Heat olive oil in a large cast iron skillet over medium heat.
- Add potatoes, onion, and bell pepper. Season with salt and pepper. Cook for 20 minutes, stirring frequently.
- Stir in chili powder and cook for 1 minute.
- Add tomato, salsa, and pinto beans. Cook for 5 minutes.
- Top with cheese and let it melt.
- Create wells in the mixture and crack eggs into them. Cover and cook until eggs reach desired doneness.
- Garnish with optional toppings and serve hot.
Servings: 4 servings