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Texas-Style Egg and Potato Skillet

  • Meals
  • Protein-Packed
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5/5 - 2 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 5-6 servings

Cheesy, smoky, rich, and savory: this is everything you want in a breakfast skillet. The Texas-style flair is all in the addition of salsa, turkey bacon, crispy potatoes, and cheddar that blankets the soft curds of scrambled eggs.

By: The Incredible Egg


  • 4 slices (4 ounces) turkey bacon, chopped
  • 1 medium baking potato, diced
  • 8 Pete and Gerry’s Organic Eggs
  • 1/2 cup pico de gallo or chunky salsa
  • 1/2 cup (2 ounces) smoked cheddar cheese, shredded
  • 6 8" flour or whole wheat tortillas, warmed
  • Cilantro for garnish


Step 1

Cook bacon in large nonstick skillet over medium heat until edges begin to brown. Add diced potato and cook, stirring to avoid any burning, potato is tender and browned and bacon is crisp, 6-8 minutes.

Step 2

Crack eggs into a small bowl and whisk until yolks and whites are fully combined. Pour eggs over mixture in skillet. As eggs begin to set, gently pull them eggs across the pan with spatula, forming large soft curds. Continue cooking, pulling, lifting, and folding the eggs until they have thickened and no visible liquid egg remains. Avoid stirring constantly or vigorously.

Step 3

Gently stir in pico de gallo and warm until heated through. Sprinkle cheese over top of skillet and let melt. Garnish with fresh cilantro and serve with warmed tortillas on the side.

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