~ This easy Southwestern Breakfast Skillet Scramble recipe is a fresh, healthy take on restaurant “skillet” breakfasts. So good … true breakfast comfort food! Filled with peppers, onions, cheese and even a bit of smoky bacon. Bonus: Not only is it simple to toss together, but leftovers reheat brilliantly later in the week! ~
This Recipe Is: • Ready in 30 Minutes or Less • Make Ahead • Gluten Free •
I’m always really tempted by those restaurant breakfast choices labeled “Skillets” and “Scrambles.”
So promising in theory, but as I read the descriptions (so full of hope!), I almost always find that they involve (greasy) fried hash browns, lots of (fatty) meat, and enough gooey (full-fat) cheese to stop my hard-working heart in its tracks. *SIGH*
They taunt me. They jeer. Their fat-laden, artery-clogging pictures beckon tantalizingly.
But I know it’s not worth it. I’ll feel so icky and too-full later … and my tiny arteries … oh, those poor little dears …
Well, this Breakfast Scramble is my comeback. My answer to those taunts and jeers. My satisfying, “Oh-yes-I-can-have-my-Scramble-and-eat-it-too” (and not feel gross later) smackdown. (Can food bloggers have scrambled egg smackdowns? Hmmmmm … well, looks like I just did. Take that, greasy diner Skillets!)
This Breakfast Skillet has become one of my family’s all-time favorite weekend breakfast recipes.
It’s quick, easy, nutritious and delicious … a THK recipe, through and through!
Loaded with high-quality protein and lots of nutrient-rich veggies, it’s deliciously hearty comfort food that’ll keep your family fueled up all morning. The peppers and onions offer great, fresh flavors with just a little southwestern flair, and the tiniest bit of bacon adds a hint of satisfying smoky-salty notes.
It’s a throw-together breakfast you’ll make again and again!
And, really, today’s the perfect day to (finally!) share it with you. “Why today?” you ask. (Because the answer isn’t obvious.)
Well, because, last week, I spent three jam-crammed, egg-filled days in Columbus, a couple of hours away from where I live here in Ohio. I joined 10 other bloggers and the Ohio Poultry Association for an EGG-ceptional (gah! … forgive me …) culinary and educational whirlwind tour of the city. We ate, photographed, talked (and probably even dreamed about) eggs!
We sampled the iconic (ummmmm … mind-blowing) Eggs Benedict Lindey’s (with filet mignon!) at Lindey’s in German Village, and a reimagined Smoked Chicken Hash with roasted poblanos, gouda and salsa verde at the schwanky-shabby-chic The Guild House.
We ate an unbelievable meal in a rustic converted barn at the organic Jorgensen Farms, sitting around a massive plank table, surrounded by hay-filled rafters, lovely wild-flower-filled mason jars, and the warm glow of lights strung from overhead beams.
It was all heavenly. Every.single.bite.
Maybe most fun of all, though, was a relaxed, sometimes slightly irreverent cooking demonstration by Jim Chakeres (Executive Vice President of the Ohio Poultry Association). Talk about inspiring! The recipe developer in me was thinking, scheming and recipe-creating, off in a million directions at once.
Jim showed us the perfect way to hard-cook eggs. And yes, friends, I did a little mental dance inside as he described the same hard-boiling method that we recommend here at THK. But then, I guess I wasn’t really surprised – we definitely did our research and lots of our own testing before we shared that post with you!
And he cooked … and cooked … four kinds of omelets, an Italian Frittata, a “Faux” Eggs Benedict, and three crazy-cool variations on the uber-trendy deviled egg, including (and I’m totally not making this up) a Chocolate Dessert Deviled Egg.
(Psssst … a little food trend alert for you: Jim called deviled eggs “The culinary trend.” So if you’re feeling exceptionally trendy, you probably oughta pop over and check out our Hummus Deviled Eggs recipe from a few weeks ago. I know, I know … you’re thinking, “Wow, Gretchen and Shelley are sooooo cutting edge!” And you won’t be disappointed to hear we have more variations up our sleeves!)
Oh, so many recipes I can’t wait to cook up and share with you …
And so you see, today really is EGGS-actly the right day for eggs, the perfect day to share this Southwestern Breakfast Skillet with you!
So head right on into your kitchens, friends, and start whipping up this Breakfast Skillet. It’ll keep you busy while I start working on my long, long list of brand-new egg recipe ideas. You know I’m not kidding when I tell you that my trip to Columbus truly inspired me … and that you just might see a THK-approved version of a Chocolate Deviled Egg here one day …
More of Our Favorite THK Egg Recipes …
- Huevos Rancheros Mexican Breakfast Pizza
- Stuffed French Toast Breakfast Casserole with Strawberries and Cream Topping
- Farmers’ Market Overnight Breakfast Egg Casserole
- BLT Egg Salad
- Egg-amole (Mexican Egg Salad with Avocado and Greek Yogurt)
- Hummus Deviled Eggs
- 1 teaspoon canola or olive oil
- 3 cups frozen O'Brien potatoes (cubed hash brown potatoes with onions and peppers)
- 3/4 cup fresh or frozen corn kernels
- 1/2 cup finely diced sweet onion
- 1/2 cup finely diced green pepper
- 1/2 cup finely diced red pepper
- 6 eggs, lightly beaten
- 2 tablespoons nonfat milk
- 1/2 teaspoon kosher salt
- 1 cup shredded, reduced-fat Mexican cheese blend
- 2 tablespoons chopped and crumbled bacon or real bacon bits (not Bac-Os) (see note)
- for serving: minced fresh cilantro, salsa, and hot sauce, if desired
- Briefly preheat oil in a nonstick skillet over medium heat. Add potatoes, corn, onion, and peppers, and cook until lightly browned, about 12-15 minutes. Stir occasionally, but you want the vegetables to develop some nicely browned areas, so don't stir so frequently that you prevent that from happening.
- Meanwhile, combine eggs, milk, and salt in a medium bowl.
- Pour egg mixture into pan with potato mixture and add cheese and bacon. Continue cooking, stirring to scramble, until eggs are done.
- Serve immediately with cilantro, salsa, and hot sauce (if desired).
Bacon: If you choose to cook and then crumble your own bacon, we recommend selecting an organic or nitrate-free brand, and choosing lower-fat center cut bacon or turkey bacon. In a pinch, however, to save time, we often use packaged real bacon bits (NOT Bac-Os), particularly since we don’t often use up entire packages of bacon quickly enough. Either option will work in this recipe.
Make-ahead tips: To help this breakfast recipe come together extra-quick in the morning, you can chop the onion and peppers the night before and refrigerate them in separate bags or sealed containers. Also, this Breakfast Skillet reheats surprisingly well, so you can certainly make it ahead the day before and gently rewarm it prior to serving for busy mornings, or save leftovers to reheat for a quick breakfast later in the week.
Nutrition Information:Yield: 5 1/2 servings Serving Size: 1 cup
Amount Per Serving: Calories: 283Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 228mgSodium: 574mgCarbohydrates: 32gFiber: 4gSugar: 5gProtein: 18g
Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.