One skillet is all you need to create this satisfying, veggie-loaded breakfast (or dinner) dish. This skillet is packed with mushrooms, bell pepper and chard to help up your veggie count for the day and is topped with bacon, eggs, cheese, pico de gallo and fresh cilantro.
Southwest Breakfast Skillet
Serves 4
Active Time: 35 minutes
Total Time: 35 minutes
Ingredients 4 strips center-cut low-sodium bacon (4 ounces)
12 ounces Yukon Gold or red potatoes, scrubbed and cut into 1/2-inch pieces
1/4 cup water, plus more if needed
8 ounces white button mushrooms, diced
1 medium red, orange or yellow bell pepper, diced
1/2 small red onion, diced
1/4 teaspoon salt, divided
1/4 teaspoon ground pepper, divided
4 cups Swiss chard, stemmed and thinly sliced (from 1 bunch)
1 clove garlic, minced
4 large eggs
1/2 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro
1/4 cup prepared salsa or pico de gallo Directions…