Mexican Breakfast Skillet

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Mexican food, in my house, is pretty much a staple food group in our diets. Look in the fridge and it’s totally guaranteed we have cilantro, tons of salsas, and guacamole sitting somewhere in there. Us Californians are not shy about our love for mexican flavors and often breakfast will consist of egg tacos or a spicy breakfast scramble.

This Mexican Breakfast Skillet is a great way to incorporate everyone’s favorite type of food while getting in lots of good veggies (like, a TON) and protein as well! It’s super easy and can be whipped up in about 30 minutes, especially if you’ve done your meal prep and already have veggies chopped! More power to ya.

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^^ That yolk! Perfection!

Mexican Breakfast Skillet

4-5 oz bacon, chopped

1 zucchini, chopped

1 red bell pepper, chopped

1/2  medium onion, finely chopped

1 sweet potato, diced

1 pound ground turkey or beef

1 cup cherry tomatoes, halved

1 heaping handful spinach

2 tablespoons taco seasoning

5 eggs

cilantro and salsa for topping

In a large skillet, fry up chopped bacon over medium heat until crispy. Remove and drain bacon on paper towels before adding to a large bowl. Wipe out excess bacon grease and add in the onion, zucchini, and bell pepper. Cook for about 7-8 minutes, or until tender. Put veggies into the large bowl with the bacon. Once again wipe out the pan and add chopped sweet potatoes, adding a little olive oil if necessary. Cook for 10 minutes, or until fork tender. Keep in mind everything is going to be cooked a bit longer once we add the eggs, so no need to fully cook everything yet. Add potatoes to the veggie/bacon mix. Wipe out pan and brown up the ground turkey or beef until fully cooked. Drain meat if there’s a lot of liquid left in the pan and add the meat to the bowl. Pour out liquid from the pan if needed and add back in bacon, veggies, sweet potatoes, and meat. Add in the taco seasoning, giving it a good toss to evenly incorporate. Add in the cherry tomatoes and the spinach and toss to wilt the spinach a bit. Crack the eggs over the dish and cook covered, over medium heat for about 5-7 minutes depending on how runny you prefer your eggs. Top with salsa and cilantro and serve immediately.

*note: this will serve 5-6 good sized portions, and it will not save well. Reheated eggs, no thanks. You can cut all ingredients in half, or plan to feed a crowd!

*I prefer to make this dish in the same pan to limit dishes, but to speed up the cooking process, you can definitely do the veggies and meat in separate pans.

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