Katelyn's Southwest Breakfast Skillet

Start your day with bold flavors and hearty textures by whipping up Katelyn's Southwest Breakfast Skillet, a one-pan meal packed with vibrant ingredients and savory spices. This lively breakfast favorite combines crispy, golden-brown potatoes seasoned with cumin and smoked paprika, crisp bacon crumbles, and a medley of sautéed bell peppers, onions, and jalapeños for a zesty kick. Perfectly cooked eggs nestled into the skillet add richness, while a melted layer of sharp cheddar cheese ties it all together. Garnished with fresh cilantro and served with sour cream and salsa, this dish is a flavor-packed fusion of comfort food and Southwest flair. Ready in just 50 minutes, it’s perfect for weekend brunch or an indulgent start to any day. Keywords: Southwest breakfast skillet, one-pan breakfast recipe, crispy potatoes, skillet eggs, bacon and cheese breakfast, brunch recipe with potatoes, Southwest flavor.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 3 medium Russet potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoons Garlic powder
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 6 slices Bacon
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 1 small Yellow onion
• 1 small Jalapeño
• 4 large Eggs
• 0.75 cups Cheddar cheese
• 2 tablespoons Fresh cilantro
• 0.25 cups Sour cream
• 0.5 cups Salsa

Directions

Step 1

Peel and dice the russet potatoes into small cubes. Rinse them under cold water to remove excess starch and pat them dry with a towel.

Step 2

In a large non-stick or cast-iron skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced potatoes, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Stir to coat the potatoes evenly with the seasoning.

Step 3

Cook the potatoes for 15-20 minutes, stirring occasionally, until they are golden brown and crispy on the outside and tender on the inside. Transfer the cooked potatoes to a plate and set aside.

Step 4

In the same skillet, add the bacon slices and cook over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and place it on a paper towel-lined plate. Once cooled, crumble the bacon into bite-sized pieces.

Step 5

Drain most of the bacon grease from the skillet, leaving about 1 tablespoon in the pan. Add the diced red bell pepper, green bell pepper, yellow onion, and finely chopped jalapeño to the skillet. Sauté the vegetables over medium heat for 5-7 minutes, until softened and slightly caramelized.

Step 6

Return the cooked potatoes to the skillet and stir them in with the sautéed vegetables. Sprinkle the crumbled bacon over the mixture.

Step 7

Using a spoon, create 4 small wells in the potato mixture. Crack one egg into each well. Cover the skillet with a lid and cook over low heat for 5-7 minutes, or until the egg whites are set but the yolks are still runny (cook longer if you prefer firmer yolks).

Step 8

Sprinkle the shredded cheddar cheese over the skillet. Cover again for 1-2 minutes to allow the cheese to melt.

Step 9

Remove the skillet from the heat and garnish with freshly chopped cilantro.

Step 10

Serve immediately, topped with a dollop of sour cream and a spoonful of salsa on each plate for an extra Southwest flavor.

Nutrition Facts

Serving size	(1456.9g)

Amount per serving	% Daily Value*
Calories	1907.7

Total Fat 102.0g	0%
Saturated Fat 38.5g	0%
Polyunsaturated Fat 5.8g
Cholesterol 890.6mg	0%
Sodium 5130.4mg	0%
Total Carbohydrate 165.7g	0%
Dietary Fiber 19.7g	0%
Total Sugars 27.3g
Protein 82.7g	0%

Vitamin D 171.7IU	0%
Calcium 741.3mg	0%
Iron 14.6mg	0%
Potassium 4827.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.0%

Protein: 17.3%

Carbs: 34.7%