Name: Tex Mex Breakfast Skillet
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 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

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.

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.

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

Author: Lindsay// The Toasted Pine Nut
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 minutes
Yield: 4

Description

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!!

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

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.
Add the taco seasoning and continue to sauté until golden brown, another 5 minutes or so.
Use a wooden spoon to make 4 divots in the Tex Mex veggie hash.
Crack eggs into those divots and cook for another 3 – 4 minutes on the stovetop.
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 turns white and is no longer translucent.
Top with black beans, sliced avocado, salsa, and cilantro.

Notes

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!