Southwestern Breakfast Skillet Scramble

by Shelley · May contain affiliate links

~ 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  

Southwestern Breakfast Skillet Scramble Recipe {}

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 …

Southwestern Breakfast Skillet Scramble Recipe {}

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.

Southwestern Breakfast Skillet Scramble Recipe {}

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!

Southwestern Breakfast Skillet Scramble Recipe {}

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!

Southwestern Breakfast Skillet Scramble Recipe {}

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!

Southwestern Breakfast Skillet Scramble Recipe {}

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 …

Southwestern Breakfast Skillet Scramble

Southwestern Breakfast Skillet Scramble

Yield: 5 1/2 cups
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

This easy Southwestern Breakfast Skillet Scramble recipe is a fresh, healthy take on restaurant “skillet” breakfasts. Bonus: leftovers reheat brilliantly later in the week!

  Ready in 30 Minutes or Less    Make Ahead    Gluten Free  


  • 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).


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.

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Southwestern Breakfast Skillet Scramble Recipe {}
Southwestern Breakfast Skillet Scramble Recipe {}

27 thoughts on “Southwestern Breakfast Skillet Scramble”

  1. I’ve never heard of this before. It’s such a colourful breakfast.

    In Scotland a cooked breakfast is usually porridge or a full cooked breakfast which is usually tattie scones, baked beans, sausages & grilled tomatoes and mushrooms.

    • Breakfast skillets like this are actually pretty common on restaurant menus here in America. But they’re usually super greasy and quite over-the-top … the sort of breakfast that makes you want to take a long nap, instead of powering you up for a productive day! This version is still really hearty and satisfying, but so much lighter and nutritious. It’s such fun to hear what people in other countries enjoy for breakfast – thank you for sharing that (and making me hungry lol)! ~Shelley

    • Hi Dee! I totally understand! Here’s the scoop about nutrition information here on our site:

      We’ve debated since the beginning of this blog whether or not we should supply nutrition info (and address it in our FAQ HERE). Especially with Gretchen’s master’s degree in nutrition, she could easily have calculated that manually – plus there are loads of online calculators to use. However, for a variety of reasons, we have decided over and over again not to do that. One big reason is that we generally don’t specify exact brands (although on some occasions we need to), so the final nutritional profile of a recipe can vary widely, depending on the purchasing decisions our readers make. In the end, it could almost be a bit misleading to quote nutritional info, if readers make significantly different purchasing choices than we did in testing. Although that problem wouldn’t be a big issue with this specific breakfast scramble recipe, it could be for a lot of other recipes on our site. For example, the final nutritional profile of our most popular recipe ever – our very simple 3-Ingredient Crock-Pot Chicken Tacos – could vary tremendously (particularly, in this case, the sodium) depending on which taco seasoning and which salsa someone purchases.

      My best suggestion would be to use your favorite online nutrition calculator, and plug in the exact brands you use to get the most accurate information. Also – do you subscribe to our newsletter? We recently sent out a whole list of different recipe calculators in our newsletter, just a few weeks ago. Too long to publish here (this is already such long answer! 🙂 ), but shoot me an email if you’re interested, and I can send that along for you!

      Also … having said all of this … I want you to know that we get questions like this from readers fairly often. I don’t know if you took our reader survey at the beginning of this year, but one of the questions we asked was about whether readers would like to see nutrition information – and based on the responses we got from that survey, we are once again re-evaluating this very good question and exploring how we may be able to offer nutrition information in a way that we can feel good about – a way that’s helpful and not potentially misleading. So stay tuned …

      Thanks so much for reaching out to us! Have a wonderful week! ~Shelley


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Published on
Updated on November 1, 2021
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