By The Toasted Pine Nut
Tex Mex Breakfast Skillet
8 steps
Prep:5minCook:20min
This Tex Mex Breakfast Skillet is such a fun way to kick off your weekend!! This gluten free, paleo, and dairy free recipe is a brunch your whole family can love!!
Updated at: Fri, 06 Dec 2024 09:48:00 GMT
Nutrition balance score
Unbalanced
Glycemic Index
48
Low
Glycemic Load
10
Moderate
Nutrition per serving
Calories532.4 kcal (27%)
Total Fat41.2 g (59%)
Carbs20.8 g (8%)
Sugars4.9 g (5%)
Protein18.6 g (37%)
Sodium1130.8 mg (57%)
Fiber5.3 g (19%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cut the sweet potato into 1/4 inch thick slices, then cut each slice in fourths.
Step 2
Sauté the sweet potato, onion, bell pepper, and sausage in a few tablespoons of avocado oil until softened, about 7 minutes.
Step 3
Add the taco seasoning and continue to sauté until golden brown, another 5 minutes or so.
Step 4
Use a wooden spoon to make 4 divots in the Tex Mex veggie hash.
Step 5
Crack eggs into those divots and cook for another 3 – 4 minutes on the stovetop.
Step 6
Transfer the entire skillet to you oven and turn the broiler on high.
Step 7
Broil for about 2 – 3 minutes until the clear part of the egg turns white and is no longer translucent.
Step 8
Top with black beans, sliced avocado, salsa, and cilantro.
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