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Southwest Breakfast Skillet
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Southwest Breakfast Skillet

Course: Breakfast
Servings

4

servings
Prep time

10

minutes
Cooking time

35

minutes

Indulge in the flavors of the Southwest with this tantalizing creation: the Southwest Breakfast Skillet. This hearty dish harmonizes the rich flavors of Yukon Gold potatoes, savory breakfast sausage, and wholesome pinto beans, all baked together to perfection.
Begin by sautéing breakfast sausage until golden and fully cooked, then set it aside while the potatoes take the stage. The potatoes, cut into bite-sized pieces, sizzle in the skillet until tender, absorbing all the flavors from the sausage remnants.
Once the potatoes are just right, they’re joined by the earthy notes of pinto beans, the zesty kick of salsa, and a generous layer of melted cheese, creating a savory medley that simmers to perfection. Nestling four eggs into the savory mix, the skillet takes a quick trip to the oven, allowing the eggs to bake until they reach that perfect balance of set whites with a delightfully runny yolk.
When it emerges from the oven, this breakfast delight is adorned with slices of creamy avocado and a sprinkle of vibrant cilantro, adding a fresh and invigorating finish to each bite. Served alongside extra salsa and optional tortilla chips or warm tortillas, this Southwest Breakfast Skillet is a wholesome and satisfying way to start any morning or to savor for brunch with loved ones.

Ingredients

  • 1 pound Yukon Gold or russet potatoes

  • 1 (about 15-ounce) can of pinto beans

  • 12 ounces uncooked breakfast sausage

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 cup mild or medium salsa, plus additional for serving

  • 1 1/4 cups shredded cheddar, pepper jack, or Mexican blend cheese, divided

  • 4 large eggs

  • 1 medium avocado

  • 1/4 cup fresh cilantro leaves

  • Tortilla chips or tortillas, for serving (optional)

Directions

  • Preparation: Position a rack in the middle of the oven and preheat to 375°F. Peel and cut 1 pound of potatoes into 1-inch pieces. Drain and rinse 1 can of pinto beans. If needed, remove the casings from 12 ounces of breakfast sausage.
  • Sausage and Potatoes: Heat a 10-inch cast-iron skillet or ovenproof nonstick frying pan over medium-high heat. Cook the sausage until browned and fully cooked, approximately 8 minutes. Transfer the cooked sausage to a paper towel-lined plate, preserving the fat in the pan.
  • Potatoes: Add the potatoes to the skillet, seasoning with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Cover and cook, occasionally stirring, until the potatoes are tender, about 10 minutes.
  • Combining Ingredients: Introduce the beans, cooked sausage, 1 cup of salsa, and 1 cup of shredded cheese to the skillet. Stir to combine, allowing it to simmer, then reduce the heat to low. Sprinkle the remaining 1/4 cup of cheese on top. Make four small indentations in the mixture with a spoon, and crack one egg into each.
  • Baking: Bake until the egg whites set while the yolks remain runny, approximately 10 to 12 minutes. In the meantime, slice and pit 1 avocado. Coarsely chop 1/4 cup of fresh cilantro leaves.
  • Final Touch: Once out of the oven, garnish the skillet with avocado slices and chopped cilantro. Serve with extra salsa and tortilla chips or tortillas if desired.

Notes

  • Storage: Leftovers can be stored in an airtight container and refrigerated for up to 4 days.