Tex-Mex Breakfast Skillet
This quick cast iron skillet breakfast is a delicious favorite for everyone...make it for someone you love!
Prep Time:
5 min
Cook Time:
20 min
Servings:
8
Share on Social
Ingredients
- 1 Tablespoon olive oil
- 20 Ounces Simply Potatoes Southwest Style Hash Browns
- 1 Cup red bell pepper chopped
- 8 Ounces country style chicken sausage
- 1 Tablespoon butter
- 8 eggs lightly beaten
- 1/2 Cup black beans
- 1/4 Cup fresh cilantro chopped
- 1 Cup low sodium Monterey Jack cheese shredded
- 1 jalapeno sliced
- Sour cream to serve
- Salsa to serve
Featured Product
Simply Potatoes Southwest Style Hash BrownsInstructions
- Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat. Add Simply Potatoes Southwest Style Hash Browns and red pepper, spreading in an even layer; pressing down lightly with spatula. Cook for 6 to 7 minutes or until golden brown on bottom.
- Turn potatoes over with spatula (do this in sections). Continue cooking 6 to 8 minutes or until golden brown and tender, turning once more if necessary. Remove potatoes from skillet; cover to keep warm.
- Reduce heat to medium-low. Add chicken sausage and gently brown the chicken sausage. Remove from skillet, slice lengthwise, then into 1/4-inch pieces and cover to keep warm.
- Add butter to skillet; heat until melted. Add eggs, cook 3 to 4 minutes, stirring occasionally, until eggs are set but still moist. Return potatoes and chicken sausage to skillet; gently mix with cooked eggs and black beans. Sprinkle with cilantro and cheese. Heat until cheese is melted. Top with salsa, sour cream and sliced jalapeno.
Recommended Recipes
Whether it’s breakfast time, a late-night snack, or something in between, find a Bob Evans-inspired recipe to add more comfort to your day.
