After making several breakfast skillets, I can say this veggie-packed Southwest breakfast skillet is my favorite! It's full of Southwestern-inspired flavors like cumin and paprika and packed with healthy proteins and nutritious veggies to start your day on the right foot.
If you leave out the bacon, the entire recipe is vegetarian. And it tastes amazing with dairy-free cheese alternatives too. Either way, this tasty recipe is perfect for brunch, guests, camping, or to make ahead and eat all week!
Why you’ll love this Southwest Breakfast Skillet:
- crispy bacon, creamy cheese, and plump veggies make for an excellent mouth feel
- packed with flavor
- full of protein
- perfect for guests
And if you make it in a cast iron skillet, it can also be made over a campfire! For this reason, I highly recommend the Lodge 10-inch cast-iron skillet I use here.
What is so special about cast iron skillets?
Cast iron skillets are special because they provide even heating and last forever. Even after rusting or being dropped, this cookware can be saved! They are perfect for use on a traditional stovetop, in the oven, and over a campfire. They hold heat well, and continue cooking even after being removed from the heat source.
I primarily use cast iron over the campfire, anytime the skillet will be placed in the oven, and when sauteeing on the stovetop uncovered.
This Southwest Breakfast Skillet is first cooked on the stove and then baked in the oven to set, making it a perfect cast iron skillet recipe!
Other recipes you can make in a 10-inch cast iron skillet:
How do you cook this skillet over a campfire?
This is a recipe I first made in a traditional kitchen with plans to take it to the open fire ASAP. With that in mind, I have not tried making this recipe over the fire yet.
For my adventurous souls reading this, I would make this recipe with nearly the same method over the campfire.
Camp cooking tips:
Cooking vegetables over the fire
If the vegetables are sticking while sauteing, the skillet is too hot. Remove it from heat and continue sauteing until the sticking resolves.
You also may need to add very tiny splashes of water to deglaze the pan.
Dutch Oven or Skillet
You can make this recipe in a 10-inch cast-iron skillet or a 10-inch shallow dutch oven (5 quart). Then, when it’s time to bake, all you need to do is cover with the lid.
If you already own this Dutch oven, the lid will fit the 10-inch skillet too. Both are made by Lodge.
Make ahead and reheat
You can make this Southwest Breakfast Skillet the night before, and simply reheat it over the campfire. Make sure to keep it refrigerated in the meantime and in a cooler for transport.
Southwest Breakfast Skillet Ingredients
Bacon (optional)
If making this recipe vegetarian, replace the bacon with 3 tablespoons of a liquid oil, like avocado or canola oil.
Vegetables
- mushrooms
- yellow onion
- green bell pepper
- roma tomatoes
Spices
- cumin
- smoked paprika (regular paprika works here too)
- garlic powder
- salt
- ground black pepper
- chili powder
Eggs and Dairy (or dairy-free alternatives)
- shredded cheddar cheese (I use real cheddar or Daiya Cheddar Shreds)
- eggs
- a splash of milk (or dairy-free alternative)
Garnishes (optional)
- avocado
- chopped green onions
How do you make a skillet breakfast from scratch?
You can find the full recipe below, but here are the basic steps to make a skillet breakfast from scratch:
- Cook bacon and other breakfast meats first, then remove from the skillet and set aside.
- Cook the vegetables and add any spices.
- Top the vegetables with cheese, whisked eggs, and breakfast meats.
- Bake until the cheese melts and the eggs set.
That’s it! Only four steps to a super flavorful and impressive breakfast that’s packed with healthy veggies!
What do I pair with this Southwest Breakfast Skillet?
Because this skillet is a savory breakfast dish, I love pairing it with a fresh fruit salad! And if I'm making a fancy brunch, I'll make some cinnamon rolls too.
More healthy breakfast recipes:
- 3 Easy Gluten Free Smoothies
- Mango Coconut Chia Pudding
- Mocha Chia Pudding
- Gluten Free Pumpkin Pancakes
- Super Easy Rice Porridge
- Gluten Free Rhubarb Cake with strawberries and streusel
Southwest Breakfast Skillet Recipe
Print
Impressive Southwest Breakfast Skillet
- Total Time: 1 hour
- Yield: 6 1x
- Diet: Gluten Free
Description
A super amazing healthy breakfast skillet with Southwestern flavors and tons of veggies! Replace the bacon with 3 tablespoons of liquid oil for vegetarian. This dish is naturally gluten-free and can be made dairy-free with a cheese alternative.
Ingredients
- 4 slices thick cut bacon, cut into 1-inch pieces
Vegetables
- 1 cup mushrooms, roughly chopped
- 1 cup yellow onion, roughly chopped
- ½ medium green bell pepper, diced
- 1 cup roma tomatoes, roughly chopped
- 2 cups diced russet potatoes
Spices
- ¾ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon chili powder
Dairy and Eggs
- 1 cup shredded cheddar cheese
- 6 eggs
- 1 tablespoon milk
Garnish
- Avocado and chopped green onions
Instructions
1. Preheat the oven to 350 F.
2. Bacon: In a 10-inch skillet on medium heat, fry the bacon until crisp (about 5 minutes), flipping and stirring on occasion to prevent sticking. Transfer bacon to a paper towel-lined plate and set aside. 
3. Vegetables: Add all vegetables and spices to the skillet with the remaining bacon fat and toss to coat. Cook on medium heat, stirring on occasion until soft (about 15 minutes). Meanwhile, in a medium mixing bowl, whisk together eggs and milk. 
4. Assemble: Remove the skillet from heat. Sprinkle cheese evenly over the vegetables. Then pour over the egg mixture and distribute bacon evenly on top. 
5. Bake: Place the skillet on the middle oven rack. Bake for 25-30 minutes or until the edges brown, the top rises, and a toothpick inserted in the center comes out clean. Garnish with avocado and sliced green onions and enjoy! 
Notes
Storage: Store in an airtight container in the refrigerator for up to three days. Freezing is not recommended.
Reheating leftovers: Bake at 350 degrees F for 5-7 minutes, or until the cheese is melted and slices are cooked through.
- Prep Time: 10
- Cook Time: 50
- Category: Breakfast, Brunch
- Method: Skillet
- Cuisine: American
Keywords: Breakfast skillet cast iron, Healthy breakfast skillet, Mexican breakfast skillet, Southwest skillet, Southwest breakfast scramble
Get ready to impress with this one! Guaranteed if you try it once, you'll make it again 😉
xo, Jamie
Laura
Love it! I made this for Sunday brunch and my family and I love that it's both healthy and tastes better than eating breakfast out.
★★★★★
Jamie
Wow thank you so much Laura -- better than eating out is an amazing compliment! I'm so glad you enjoyed it 🙂
Ronnie
made this for an end of summer brunch party and it was sooo good! Passed out the recipe to all the guests after. Make more stuff like this!
★★★★★
Sandy
I love that this is naturally gluten-free! My dad thought it had gluten lol. Which means he loved it...
★★★★★
Lucas
Everyone seriously NEEDS to try this! I follow Jamie on instagram and used the tips in her stories. I broiled it in the oven for just a few minutes and it made the top especially nice and crispy! I also used Jamie's tip to use canned fire roasted tomatoes--this is seriously good stuff people!!
★★★★★