Easy Mexican Breakfast Skillet Recipe | Old El Paso
Tired of the same old breakfast recipes? Looking to spice things up? Old El Paso has you covered. Our Mexican Breakfast Skillet combines eggs, cheese, chopped red potatoes, bell pepper, a kick of jalapeño chile and green onions. Just 30 minutes from start to finish, it's an easy breakfast the whole family will love.
Try this Mexican breakfast skillet recipe today!
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#shorts #huevosrancheros #breakfast
California Breakfast Skillet | Delish
Californiaaaa, here we coooome...♫
DIRECTIONS
1. In a large skillet over medium heat, heat olive oil then add potatoes in single layer. Add water then cover the skillet with a tight-fitting lid. Cook until the potatoes are tender, 15-20 minutes, stirring occasionally.
2. Meanwhile, whisk together eggs and milk. When the potatoes are tender, remove the lid and push the potatoes to one side of the pan. Add the egg mixture and red onions to the skillet and let set for about 1 minute, until the edges of the eggs start to set.
3. Using a spatula, drag the eggs to create curds. When the scrambled eggs are almost set, toss them with the potatoes.
4. Add Monterey jack, cherry tomatoes, and chives then season all over with salt and pepper. Toss until the cheese has melted. Remove from heat and top with avocado and more chives. Serve immediately with warm tortillas to make tacos.
INGREDIENTS
2 tbsp. olive oil
3 russet potatoes, peeled and chopped into small cubes
1/3 c. water
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
10 large eggs
1/4 c. whole milk
1/4 c. red onion, finely chopped
1 c. Shredded Monterey Jack
1 c. chopped cherry tomatoes
2 tbsp. finely chopped chives (plus more for garnish)
1 avocado, chopped
Corn tortillas, warmed, for serving
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