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Texas-Style Egg – Potato Skillet

  • Better Desk Lunches
  • Farmer Favorite
  • Meals
  • Snacks and Apps
0/5 - 0 Ratings
Cook Time
Serving Yield 6

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



  • 4 Thick Slices Turkey Bacon (4 oz.) Chopped
  • 1 Medium Baking Potato Diced (1/2-Inch)
  • 8 Pete & Gerry’s Organic Eggs Beaten
  • 1/2 Cup Pico de Gallo or Chunky Salsa
  • 1/2 Cup Shredded Smoked Cheddar Cheese (2 oz.)
  • 6 Flour or Whole Wheat Tortillas (8-inch) Warmed


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.


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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