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Home Recipes Breakfast
5 from 1 review

Tex Mex Breakfast Skillet

25 mins
by: Lindsay Grimes
February 22, 2018 (Updated: March 31, 2020)
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Tex Mex Breakfast Skillet
This Tex Mex Breakfast Skillet is such a fun way to kick off your weekend!! This gluten free, paleo, and dairy free recipe is a brunch your whole family can love!!

So lately I have been LOVING tacos and nachos and all the Mexican inspired flavors. While I have vegetarian tacos, and pepper shell tacos, and oh yeah, those shrimpy tacos!! I realized I, for some reason, reserved those flavors for dinner.

Tex Mex Breakfast Skillet

But wait. What am I thinking? I’m missing out on an opportunity to infuse breakfast and brunch and lunch with those flavors I love.

So I set out. On a quest to make a delicious fiesta breakfast fun. But I didn’t stop there. You know what I love more than weeknight brunch? One skillet weekend brunch. Easy prep, easy clean up. Ya feel me?

You guys are going to love this Tex Mex breakfast hash with tasty little eggs nuzzled in there. It’s the perfect family meal, super fun for everyone, and did I mention tasty? Yup, I’m sure I mentioned tasty like five times.

Tex Mex Breakfast Skillet

TASTY. So let’s make some a Tex Mex breakfast skillet!!

Cut the sweet potato into 1/4 inch thick slices, then cut each slice in fourths.

Sauté the sweet potato, onion, bell pepper, and sausage in a few tablespoons of avocado oil until softened, about 7 minutes. I used an already cooked chicken sausage so I just browned it a bit and took it along for the skillet ride. You can also use ground meat, chicken, any type of meat you like, or leave it out completely!

Add the taco seasoning and continue to sauté until golden brown, another 5 minutes or so.

Use a wooden spoon to make little divots in the Tex Mex veggie hash. I made about 4 divots. Crack eggs into those divots and cook for another 3 – 4 minutes. Then, transfer the entire skillet to you oven and turn the broiler on high. Broil for about 2 – 3 minutes until the clear part of the egg is no longer translucent.

Top with black beans, sliced avocado, salsa, and cilantro.

Tex Mex Breakfast Skillet

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe

Tex Mex Breakfast Skillet

This Tex Mex Breakfast Skillet is such a fun way to kick off your weekend!! This gluten free, paleo, and dairy free recipe is a brunch your whole family can love!!

Recipe by:Lindsay Grimes
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
Prep: 5 minCook: 20 minTotal: 25 minutes
Print recipe Rate recipe Pin Save recipe
Servings: 4

Ingredients

  • 1 sweet potato
  • 1 sweet onion, chopped
  • 1 bell pepper, coarsely chopped
  • 12 oz sausage (I used cooked chicken sausage but you can use any meat you like!)
  • 3 tablespoons avocado oil
  • 2 tablespoons taco seasoning
  • 4 eggs
  • 1/2 cup black beans, drained and rinsed
  • 1 avocado, sliced
  • salsa for serving
  • cilantro for garnish

Instructions

  1. Cut the sweet potato into 1/4 inch thick slices, then cut each slice in fourths.
  2. Sauté the sweet potato, onion, bell pepper, and sausage in a few tablespoons of avocado oil until softened, about 7 minutes.
  3. Add the taco seasoning and continue to sauté until golden brown, another 5 minutes or so.
  4. Use a wooden spoon to make 4 divots in the Tex Mex veggie hash.
  5. Crack eggs into those divots and cook for another 3 – 4 minutes on the stovetop.
  6. Transfer the entire skillet to you oven and turn the broiler on high.
  7. Broil for about 2 – 3 minutes until the clear part of the egg turns white and is no longer translucent.
  8. Top with black beans, sliced avocado, salsa, and cilantro.

Tips

I used an already cooked chicken sausage so I just browned it a bit and took it along for the skillet ride. You can also use ground meat, chicken, any type of meat you like, or leave it out completely!

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Enjoy!! xo

This Tex Mex Breakfast Skillet is such a fun way to kick off your weekend!! This gluten free, paleo, and dairy free recipe is a brunch your whole family can love!! thetoastedpinenut.com #glutenfree #paleo #dairyfree #texmex #breakfast #skillet #eggs #hash #vegetables

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Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. AvatarLeilani says

    Posted on 9/12/20 at 10:39 pm

    Delicious. Added some spinach and mushrooms.

    Reply
    • Lindsay Grimes Freedman says

      Posted on 10/2/20 at 10:25 am

      Yum!! That sounds so delish!!

      Reply

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Lindsay

Nice to Meet You!

I’m Lindsay - cookbook author, blogger and chocolate lover! If gluten-free desserts are your jam, you’re in the right place! I live in south Jersey with my family and new puppy Roxie! Some of my favorite things are oat milk lattes, sunny days and warm, gooey chocolate chip cookies.

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