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This one pan, texas style potato egg skillet is made with turkey bacon, russet potatoes, pico de gallo, smoked cheddar cheese, and soft tortillas. |
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Texas-Style Egg and Potato Skillet

  • Meals
  • Protein-Packed
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4/5 - 3 Ratings
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Prep Time 10 minutes
Cook Time
Serving Yield 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-inch flour or whole wheat tortillas, warmed
  • Cilantro for garnish

Nutritional Information

Servings: 6

Amount Per Serving: Calories 350, Fat Cal. 160, Total Fat 18g (28% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 275mg (92% DV), Sodium 1000mg (42% DV), Total Carb. 30g (10% DV), Fiber 3g (12% DV), Sugars 2g, Protein 21g, Vitamin A (10% DV), Vitamin C (6% DV), Calcium (20% DV), Iron (15% DV), Vitamin D (15% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


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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