Hearty Southwest Breakfast Skillet
Created by Linky on May 13, 2023
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #40659
Ingredients
- 4 ounces bacon (4 strips)
- 12 ounces Yukon Gold or red potatoes, scrubbed and cut into 1/2-inch pieces
- 1/4 cup water, plus more if needed
- 8 ounces mushrooms, diced
- 1 medium red, orange or yellow bell pepper, diced
- 1/2 small red onion, diced
- 1/4 teaspoon salt, divided
- 1/4 teaspoon ground pepper, divided
- 4 cups Swiss chard, stemmed and thinly sliced (from 1 bunch)
- 1 clove garlic, minced
- 4 large eggs
- 1/2 cup shredded Cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup prepared salsa or pico de gallo
How to Make
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Step 1: Cook bacon in a large nonstick skillet over medium heat, until crispy, 5 to 7 minutes. Transfer the bacon to a paper-towel-lined plate. Pour off all but 2 teaspoons of the bacon fat.
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Step 2: Return the pan to medium heat. Add potatoes and cook, stirring often, for 2 minutes. Add water; cover and steam for 5 minutes, stirring once halfway through. Add mushrooms, bell pepper, onion, and 1/8 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in chard and garlic; cook until the chard is tender and wilted, about 2 minutes more. Crumble the bacon and stir into the mixture.
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Step 3: Spread the mixture evenly in the pan. Using the back of a wooden spoon, make 4 indentations. Crack 1 egg into each indentation.
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Step 4: Season with the remaining 1/8 teaspoon each salt and pepper. Cover and cook until the egg whites are set, about 5 minutes.
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Step 5: Remove from heat and top with cheese, cilantro and salsa (or pico de gallo).
Nutritional Facts
- Serving Size: 1 (344.2 g)
- Calories 328.8
- Total Fat - 15 g
- Saturated Fat - 5.5 g
- Cholesterol - 256.2 mg
- Sodium - 1147.9 mg
- Total Carbohydrate - 20.9 g
- Dietary Fiber - 4.3 g
- Sugars - 6 g
- Protein - 28 g
- Calcium - 234 mg
- Iron - 5.7 mg
- Vitamin C - 42.9 mg
- Thiamin - 0.2 mg