Mexican Breakfast Skillet
This Mexican Breakfast Skillet recipe is perfect when you want breakfast for dinner. It’s the perfect meal to fuel your body before or after any workout or is great to serve friends at a brunch gathering.
Ingredients to needed make Mexican Breakfast Skillet:
- 2 Yukon Gold Potatoes chopped into bite-size pieces, (about 480 grams)
- ¼ tbsp Extra Virgin Olive Oil
- ½ Red Onion ½ diced, ½ sliced thin for topping, (about 150 grams)
- 1 Serrano Pepper sliced, (about 15 grams)
- 3 cloves Fresh Garlic diced, (about 15 grams)
- 1 can Reduced Sodium Black Beans rinsed, (about 1 15 oz can)
- 1 can Diced Tomatoes, No Salt Added (about 1 15 oz can)
- ¼ tbsp Extra Virgin Olive Oil
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
- ¼ tsp Garlic Powder
- 4 Large Whole Eggs
- ¼ cup Microgreens optional
Instructions to make Mexican Breakfast Skillet:
- Heat a large cast-iron skillet (any oven-safe pan will work) to medium-high heat. Add the chopped potatoes to the pan and add water to the pan, just enough to almost cover the potatoes. Bring the water to a boil and cook until the water is gone. (About 10 Minutes)
- While the potatoes are boiling, bring a small pot to medium heat. Once the pot is hot add ¼ tbsp oil. Then add the diced red onion, sliced serrano pepper, and diced garlic to the pot. Cook stirring every 30 seconds or so to prevent burning.
- After cooking the onion mixture for about 3-4 minutes add the rinsed black beans to the pot. Cook for another 3 minutes. Then add the diced tomatoes to the pot. Mix the beans with the tomatoes and cook for another 2 minutes.
- By now your water has been cooked out of your skillet, season the potatoes with the additional ¼ tbsp oil, salt, pepper, and garlic powder. Cook in the oil for a minute or so.
- Next, add the tomato bean mixture to the skillet with the potatoes. Toss everything together gently to not break up the potatoes.
- Now create four wells in the mixture of potatoes, beans, and tomatoes. Crack each egg placing one in each well.
- Continue to cook on the stove for 2 minutes at medium-low heat, just enough to get the eggs to start cooking. During those 2 minutes, turn your stove broiling on to high and set a rack in the middle of the oven.
- Once you see the egg start to turn white, turn off the stovetop, sprinkle the sliced red onion on top, and move the pan to your oven under the broiler. Cook for 10 minutes, this will crisp up the top of the potatoes, and finish cooking the egg. Keep an eye on your egg, once the egg white is no longer runny it’s done. You don’t want to overcook the egg and end up with a hard-boiled egg. Still good, but a slightly runny yolk is much better!
- Once done, remove the skillet from the oven, sprinkle with the option microgreens, and serve.
Mexican Breakfast Skillet
Ingredients
- 2 Yukon Gold Potatoes chopped into bite-size pieces, (about 480 grams)
- ¼ tbsp Extra Virgin Olive Oil
- ½ Red Onion ½ diced, ½sliced thin for topping, (about 150 grams)
- 1 Serrano Pepper sliced, (about 15 grams)
- 3 cloves Fresh Garlic diced, (about 15 grams)
- 1 can Reduced Sodium Black Beans rinsed, (about 1 15 oz can)
- 1 can Diced Tomatoes, No Salt Added (about 1 15 oz can)
- ¼ tbsp Extra Virgin Olive Oil
- ¼ tsp Sea Salt
- ¼ tsp Black Pepper
- ¼ tsp Garlic Powder
- 4 Large Whole Eggs
- ¼ cup Microgreens optional
Instructions
- Heat a large cast-iron skillet (any oven-safe pan will work) to medium-high heat. Add the chopped potatoes to the pan and add water to the pan, just enough to almost cover the potatoes. Bring the water to a boil and cook until the water is gone. (About 10 Minutes)
- While the potatoes are boiling, bring a small pot to medium heat. Once the pot is hot add ¼ tbsp oil. Then add the diced red onion, sliced serrano pepper, and diced garlic to the pot. Cook stirring every 30 seconds or so to prevent burning.
- After cooking the onion mixture for about 3-4 minutes add the rinsed black beans to the pot. Cook for another 3 minutes. Then add the diced tomatoes to the pot. Mix the beans with the tomatoes and cook for another 2 minutes.
- By now your water has been cooked out of your skillet, season the potatoes with the additional ¼ tbsp oil, salt, pepper, and garlic powder. Cook in the oil for a minute or so.
- Next, add the tomato bean mixture to the skillet with the potatoes. Toss everything together gently to not break up the potatoes.
- Now create four wells in the mixture of potatoes, beans, and tomatoes. Crack each egg placing one in each well.
- Continue to cook on the stove for 2 minutes at medium-low heat, just enough to get the eggs to start cooking. During those 2 minutes, turn your stoves broiling on to high and set a rack in the middle of the oven.
- Once you see the egg start to turn white, turn off the stovetop, sprinkle the sliced red onion on top, and move the pan to your oven under the broiler. Cook for 10 minutes, this will crisp up the top of the potatoes, and finish cooking the egg. Keep an eye on your egg, once the egg white is no longer runny it's done. You don't want to overcook the egg and end up with a hard-boiled egg. Still good, but a slightly runny yolk is much better!
- Once done, remove the skillet from the oven, and sprinkle with the option microgreens and serve.
Macro Nutrition
Macro Adjustments:
Below outlines the items in each macro group that are easily adjustable to meet your specific macro goals.
Fat:
The fat in this recipe comes from the oil the onions and potatoes are cooked in, and the egg yolk. This recipe is low in fat, therefore I wouldn’t recommend reducing the fat in this recipe. However, if you are looking to increase the fat, this recipe would be AMAZING with some fresh sliced avocado on top!
Carbohydrates:
The carbs from this recipe come from the potatoes and beans. Obviously, both easy ingredients to adjust to increase or decrease the carbs. However, you can choose to switch out the yukon gold potatoes for sweet potatoes or russet potatoes. Really, any potato will work for this recipe.
Protein:
The protein comes from the egg white and the beans. Both a little harder to adjust because they each contain a large part of other macronutrients. Eggs are protein and fat. Beans are protein and carbs. Making adjustments to these ingredients a little difficult.
Meal Prep
Yes. This is a great recipe for meal prep. However, if meal prepping you will want to slightly undercook the egg. This way when you go to reheat the recipe the egg will finish cooking and the yolk won’t be overdone. This recipe will last in the fridge for 5-7 days.
Freezer Friendly:
No, this recipe is not freezer friendly. The potatoes will become soggy and eggs don’t really like to be cooked, frozen, and cooked again.