Dinner - Breakfast
Texas-Style Egg & Potato Skillet
Save this recipe if you want a hearty, homestyle breakfast that helps you get your protein fix!
This delicious Texas-style skillet is packed with protein, giving you a delicious, nutritious start to your day. Add additional ingredients to this recipe, like tomato, onion, or beans, to use up ingredients in your fridge!
Ingredients
- 4 thick slices turkey bacon (4 oz.) chopped
- 1 medium baking potato, diced (1/2-inch)
- 8 Large Dakota Layers Eggs, beaten
- 1/2 cup pico de gallo OR chunky salsa
- 1/2 cup shredded smoked Cheddar cheese (2 oz.)
- white OR whole wheat flour tortilla (8-inch), warmed, OPTIONAL
Instructions
- 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.
- 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.
- Stir in pico de gallo; heat through. Sprinkle with cheese. Serve with tortillas, if desired.
Lighter Option- Recipe can be made with reduced-fat cheese, if desired.
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