Southwestern Breakfast Skillet Scramble

Prep Time 10 min.
Cook Time 17-20 min.
Total Time 10 minutes
Yields About 5½ cups


  • 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


  1. 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.
  2. Meanwhile, combine eggs, milk and salt in a medium bowl.
  3. Pour egg mixture into pan with potato mixture and add cheese and bacon. Continue cooking, stirring to scramble, until eggs are done.
  4. Serve immediately with cilantro, salsa, and hot sauce (if desired).


Recipe Notes

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.

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Two Healthy Kitchens