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Texas-Style Egg – Potato Skillet

  • Better Desk Lunches
  • Farmer Favorite
  • Meals
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Cook Time
Serving Yield 6

Bacon and eggs – a classic. Now add cheese and salsa, and you’ve got a hearty dinner.

By: incredibleegg.org

Ingredients

  • 4 thick slices turkey bacon (4 oz.), chopped
  • 1 medium baking potato (1/2-Inch), diced
  • 8 Pete & Gerry’s Organic Eggs, beaten
  • 1/2 cup pico de gallo or chunky salsa
  • 1/2 cup smoked cheddar cheese (2 oz.), shredded
  • 6 flour or whole wheat tortillas (8-inch), warmed

Directions

Step 1

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.

Step 2

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.

Step 3

Stir in pico de gallo; heat through. Sprinkle with cheese. Serve with tortillas, if desired.

Notes

Scramble Mexican favorites, like potatoes and tortilla chips, for a fast and tasty breakfast skillet or simple supper.

Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

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