Breakfast Taco Skillet Recipe

A savory aroma fills the air as you imagine a colorful Breakfast Taco Skillet sizzling away on the stovetop. Picture vibrant peppers dancing in the pan alongside fluffy eggs and crispy tortillas, enticing your taste buds with promises of flavor explosions.

Now, let me take you on a journey back to my college days when breakfast was often a sad bowl of cereal or—gasp—yesterday’s pizza. But then I discovered this gem of a dish that transformed my mornings into something epic. Whether it’s a lazy Sunday brunch or a quick weekday breakfast, this skillet is the hero we didn’t know we needed.

I once made this dish for friends during a weekend getaway, and their delighted reactions were priceless—a clear indication that this recipe is always a crowd-pleaser.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggs: Fresh eggs are crucial; they add fluffiness and richness that elevate the whole dish.
• Bell Peppers: Choose vibrant colors like red and yellow for sweetness and visual appeal.
• Onion: A medium onion will add depth; sauté until translucent for maximum flavor.
• Corn Tortillas: Soft corn tortillas hold everything together beautifully; cut them into strips for easy mixing.
• Black Beans: Canned black beans save time; rinse them first to reduce sodium content.
• Cilantro: Fresh cilantro adds a burst of freshness at the end; don’t skip it!
• Spices (Cumin & Chili Powder): These spices pack a flavorful punch; adjust to your heat preference.
• Cheese (Optional): Grated cheese adds creaminess; use your favorite type for an extra layer of flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare yourself for some serious skillet action—here’s how you’ll whip up this delightful dish!

Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add diced onions and bell peppers, cooking until soft and fragrant—about 5 minutes—making sure to stir occasionally.

Add Black Beans and Spices: Toss in the drained black beans along with cumin and chili powder. Stir well and let it cook for another 3-4 minutes until everything is heated through.

Add Eggs to the Mix: Crack the eggs directly into the skillet over the vegetable mixture. Gently stir until they’re scrambled and fully cooked—this should take about 4-5 minutes.

Add Tortilla Strips: Fold in the tortilla strips carefully so they soak up all those delicious flavors without becoming mushy; let them warm through for about 2 minutes.

Final Touches with Cilantro and Cheese (if using): Sprinkle chopped cilantro on top right before serving, along with any cheese if desired. Give it one last gentle mix to combine all the goodness.

Enjoy every bite of your glorious Breakfast Taco Skillet!

And there you have it—a simple yet incredibly satisfying meal perfect for any time of day!

Perfecting the Cooking Process

Start by sautéing the vegetables until tender, then add cooked potatoes before scrambling the eggs. This method ensures everything is flavorful and perfectly cooked.

Add Your Touch

Feel free to swap out the veggies based on what’s in your fridge, or add cheese for extra creaminess. Don’t hesitate to sprinkle some hot sauce for a spicy kick!

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat in a skillet over medium heat until warmed through to maintain texture.

Cooking this Breakfast Taco Skillet has become a cherished weekend tradition in my home. The laughter around the table while we customize our toppings reminds me how food beautifully brings people together.

FAQ

What type of potatoes work best in a Breakfast Taco Skillet?

Yukon gold or red potatoes offer great flavor and texture for this recipe.

Can I make this dish vegetarian?

Absolutely! Just omit any meat and load up on extra veggies instead.

How can I meal prep this Breakfast Taco Skillet?

Prepare all ingredients ahead and store them separately, then cook when ready to serve.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Breakfast Taco Skillet

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• Author: Sophie
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Delight in a vibrant Breakfast Taco Skillet, packed with fresh ingredients and bold flavors, perfect for a quick and satisfying meal any time of the day.

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Ingredients

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• 6 large eggs
• 1 cup diced bell peppers (red and yellow)
• 1 medium onion, diced
• 4 corn tortillas, cut into strips
• 1 can (15 oz) black beans, drained and rinsed
• ¼ cup chopped fresh cilantro
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 tbsp olive oil
• ½ cup grated cheese of choice (optional)

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Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and bell peppers; sauté for about 5 minutes until soft.
2. Stir in the black beans, cumin, and chili powder. Cook for another 3-4 minutes until heated through.
3. Crack the eggs into the skillet and gently scramble them with the vegetable mixture until fully cooked (about 4-5 minutes).
4. Fold in the tortilla strips and let them warm for about 2 minutes.
5. Top with chopped cilantro and cheese, if using, before serving.

Notes

• Customize by adding your favorite vegetables or spices.
•  For a spicy kick, drizzle hot sauce on top before serving.
•  Store leftovers in an airtight container for up to three days; reheat in a skillet to maintain texture.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 1/4 skillet (approximately 250g)
• Calories: 320
• Sugar: 3g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 8g
• Protein: 14g
• Cholesterol: 370mg