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!!

Prep: 5 minCook: 20 minTotal: 25 minutes
Servings: 4 1x


  • 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


  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.


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!

© The Toasted Pine Nut