Kickstart your day with a burst of flavor and a dash of spice with this Southwest Breakfast Skillet! Packed with crispy hash brown potatoes, sizzling bacon, and colorful bell peppers, this hearty dish is topped off with gooey shredded cheese and a kick of jalapeños. Perfect for a weekend brunch or a weekday pick-me-up, it’s sure to make your mornings anything but ordinary!

Southwest Breakfast Skillet

Southwest breakfast skillet

Breakfast Ingredients:

1 bag frozen hash brown potatoes
4 eggs, room temp
1/4 cup caramelized garlic
Salt and pepper, to taste
1 lb bacon
1 red bell pepper, diced
1 green bell pepper, diced

2 Jalapeños diced and seeds removed
1 cup Shredded Cheese
Cooking spray

Southwest Breakfast Directions:

Spray your cast iron skillet with cooking spray, heating it to medium to high temp.

Add the bacon, garlic, and peppers and fry until crisp, remove the mix and place to the side

While the bacon is cooling, pour off some of the bacon grease leaving enough to fry the hash brown potatoes on medium to high heat.

Once almost cooked add your bacon pepper mix and fold to combine

Make four pockets and crack one egg into each one

Top with the shredded cheese allowing the eggs to cook completely and the cheese to slightly melted.

Cover to thoroughly cook the egg to desired doneness.

If desired add the diced jalapeno pepper on top for garnish.

Serve with salsa and or sour cream as desired.

And there you have it – a Southwest Breakfast Skillet that’s as vibrant as your morning should be! This quick and delicious recipe brings the right mix of comfort and zing to your table, leaving everyone satisfied and ready to tackle the day. Whether you’re feeding a hungry crowd or treating yourself to a solo feast, this skillet is a surefire way to start the day on a high note.

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Yield: 5

Southwest Breakfast Skillet

Southwest breakfast skillet

Packed with crispy hash brown potatoes, sizzling bacon, and colorful bell peppers, this southwest breakfast skillet is a great way to start your day.

Ingredients

  • 1 bag frozen hash brown potatoes
  • 4 eggs, room temp
  • 1/4 cup caramelized garlic
  • Salt and pepper, to taste
  • 1 lb bacon
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 Jalapeños diced and seeds removed
  • 1 cup Shredded Cheese
  • Cooking spray

Instructions

Spray your cast iron skillet with cooking spray, heating it to medium to high temp.

Add the bacon, garlic, and peppers and fry until crisp, remove the mix and place to the side

While the bacon is cooling, pour off some of the bacon grease leaving enough to fry the hash brown potatoes on medium to high heat.

Once almost cooked add your bacon pepper mix and fold to combine

Make four pockets and crack one egg into each one

Top with the shredded cheese allowing the eggs to cook completely and the cheese to slightly melted.

Cover to thoroughly cook the egg to desired doneness.

If desired add the diced jalapeno pepper on top for garnish.

Serve with salsa and or sour cream as desired.

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Nutrition Information:

Yield:

5

Serving Size:

1

Amount Per Serving: Calories: 618Total Fat: 45gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 261mgSodium: 1852mgCarbohydrates: 9gFiber: 1gSugar: 2gProtein: 42g

Nutritional info is an estimate.