Cast Iron Southwest Breakfast Skillet
This veggie-packed Cast Iron Southwest Breakfast Skillet is healthy and full of flavor! With fresh avocado, baked eggs, crispy bacon, potatoes, and bold southwestern spices, it's the perfect protein-packed brunch recipe to make for yourself or to share with friends.
Servings 6
Calories 332kcal
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
- Prep: Preheat the oven to 350 F.
- Bacon: In a 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.
- 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.
- Assemble: Remove the skillet from heat. Sprinkle cheese evenly over the vegetables. Then pour over the egg mixture and distribute bacon evenly on top.
- 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 breakfast skillet leftovers 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. You can also use the microwave, but baking has the best reheated texture.
Vegetarian: Replace the bacon with 3 tablespoons of oil or butter.
Dairy-Free: Dairy-free milk and cheese work great in this recipe! I used almond milk and Daiya Cheddar Shreds for our dairy-free recipe trial. Everyone loved it!
Nutrition
Calories: 332kcal | Carbohydrates: 20g | Protein: 17g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 221mg | Sodium: 557mg | Potassium: 645mg | Fiber: 2g | Sugar: 4g | Vitamin A: 936IU | Vitamin C: 20mg | Calcium: 190mg | Iron: 2mg