Hearty Breakfast Skillet
My Mexican-inspired breakfast skillet is loaded with sausage, potatoes, onions, beans, and melted cheese, topped with eggs, avocado, salsa, and fresh chopped cilantro. Serve in bowls with chips for dipping or roll in flour tortillas to make breakfast burritos!
Servings: 4
Ingredients
- 1 lb. Jimmy Dean regular or hot sausage
- 1 lb. Yukon Gold or russet potatoes cut into 1-inch pieces
- 1/2 c. diced onions
- 1 (15 oz.) can pinto beans drained and rinsed
- 1/2 tsp kosher salt
- 1/4 tsp. freshly ground black pepper
- 1 c. mild or medium salsa plus more for serving
- 1 1/4 c. shredded cheddar cheese pepper jack or Mexican blend cheese, divided
- 4 lg. eggs
- 1 med. avocado sliced
- 1/4 c. fresh cilantro leaves chopped
- Corn tortilla chips or flour tortillas for serving (optional)
Instructions
- Arrange a rack in the middle of the oven. Preheat oven to 375 degrees.
- Heat a 10-inch cast-iron skillet or ovenproof nonstick frying pan over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate, leaving the fat in the pan.
- Add the diced potatoes and onions to the skillet and season with salt and pepper. Cover and cook, stirring occasionally until the potatoes are tender and can be easily pierced with a knife, about 10 minutes.
- Add the rinsed beans, cooked sausage, salsa, and 1 cup of the shredded cheese to the skillet. Stir to combine and bring to a simmer, then reduce heat to low. Sprinkle with the remaining 1/4 cup cheese. Create 4 divots in the mixture with the back of a spoon. Crack 1 egg into each divot.
- Place the skillet into the oven and bake until the egg whites are set but the yolks are still runny about 10 to 12 minutes.
- Meanwhile, peel, pit and slice the avocado and coarsely chop the cilantro leaves; set aside.
- Remove the skillet from the oven and top with the avocado slices and garnish with cilantro.
- Serve with salsa and corn tortilla chips for dipping or flour tortillas to make breakfast burritos, if desired.
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