I love going out for mexican food, corn tortillas and salsa. I also love breakfast and eggs. So naturally, I wanted to combine the two! Enter this Mexican Breakfast Skillet!
This mexican breakfast skillet is perfect for a weekend breakfast or to meal prep for your week, just like my gluten free breakfast casserole! This is an easy recipe perfect for breakfast on the go and it all cooks up in one skillet. You can get this mexican skillet breakfast on the table in less than 30 minutes!
This Mexican Skillet Breakfast recipe is an easy gluten free breakfast, just like my egg bake with ham. It is also nut free and the whole thing can be made dairy free.
why you’ll love this recipe
- Easy and Quick: This mexican breakfast skillet recipe comes together in under 30 minutes, perfect for busy mornings. I love having this ready to go in the mornings for a hearty breakfast before I start my day.
- Flavorful and Customizable: The taco seasoning and yogurt crema create a delicious base, but you can easily adjust the spice level and toppings to your preferences.
- One-Pan Wonder: Everything for the mexican skillet breakfast cooks in one skillet, making cleanup a breeze. I hate doing dishes so this is definitely ideal!!
- Dairy-Free Option: The lactose-free yogurt and yogurt crema make it perfect for those with dairy restrictions.
ingredients & substitutions
Eggs: Star of the Mexican Skillet Breakfast recipe, providing protein! I use whole eggs here but you can always use egg whites, liquid eggs or egg substitute instead.
Yogurt: I choose from low fat yougurt, fat free yogurt, dairy free yogurt or plain yogurt.
Bell peppers & onion: Any veggies work great here. I have even used veggies like spinach, mushrooms, or tomatoes.
Corn tortillas: Sub with tortilla chips on top if you do not have corn tortillas.
Taco seasoning: I use a store bought one but you can also make it yourself withchili powder, cumin, garlic, salt, pepper, paprika, etc.
Cheddar cheese: Use any cheddar cheese you’d like here. I use shredded cheddar cheese, sliced cheddar cheese, low fat cheese or dairy free cheese. They all work great!
Yogurt crema: If you don’t love yogurt, use mashed avocado or plant-based sour cream instead in this mexican skillet breakfast.
If you also love an easy recipe with tomatoes like me, check out these 20 easy tomato recipes!
directions
Step 1
Make the Yogurt Crema: Blend the yogurt and roasted red pepper in a small food processor or blender until smooth. Set aside.
Step 2
Saute the diced onion and bell pepper in a large skillet with a tablespoon of olive oil on medium-high heat for 5 minutes, until softened. Use less olive oil if it is a nonstick skillet.
Step 3
Stir in the black beans and taco seasoning into the large cast iron skillet.
Step 4
Push the bean mixture to one side of the pan and add a pat of butter or another drizzle of oil. Crack the eggs into the empty space and scramble them until desired consistency.
Step 5
Once the eggs are cooked, spread them evenly over the bean mixture. Sprinkle the Mexican Skillet Breakfast with shredded cheddar cheese and cover the pan to melt the cheese for a minute.
expert tips & tricks
- Feel free to customize the toppings of your Mexican Breakfast Skillet recipe with chopped cilantro, breakfast potatoes, lime juice, poblano peppers, pico de gallo, green onions or hot sauce. I love a little hot sauce on top of this.
- This Mexican Breakfast Skillet is vegetarian but you can add any meat you want such as bacon or mexican chorizo. You can also add your own twist to this mexican egg skillet and add spicy sausage, green chilies Monterey jack cheese or russet potatoes.
recipe variations
- To make this Mexican Skillet Breakfast recipe low carb, I like to skip the tortillas and serve over a bed of chopped romaine lettuce or cauliflower rice for a low carb breakfast skillet.
- For the low fat recipe, I use low-fat cheese or skip it entirely. Choose a low-fat yogurt. Use egg whites instead of full eggs for a healthier, lower fat mexican breakfast skillet.
- To make this Mexican Skillet Breakfast recipe vegan, I like to replace the yogurt with plant based vegan yogurt. Use vegan cheese or omit it for a dairy-free mexican breakfast skillet. Use liquid egg substitutes or scrambeled tofu instead of eggs.
how to serve, store and meal prep
I like to serve my mexican breakfast skillet immediately for the freshest flavor! I serve with a wooden spoon and divide it onto plates or enjoy straight from the pan. Feel free to top with kosher salt and black pepper.
Leftovers of the mexican breakfast casserole recipe store well! I let them cool completely, then I transfer to an airtight container in the fridge for up to 3 days. For longer storage, I portion into freezer-safe containers and freeze for up to 3 months.
Reheat individual portions of the mexican breakfast skillet recipe in a microwave-safe baking dish covered with a damp paper towel, or in a skillet over medium heat until warmed through.
To meal prep, I like to cook the base (veggies, beans, spices) ahead of time, portioning it into containers. Scramble fresh eggs and assemble each skillet individually when ready to enjoy.
you may also like
Mexican Breakfast Skillet (gluten free, dairy free option)
Ingredients
- 4 eggs
- 2 tbsp Plain Yogurt dairy free or fat free
- 1 bell pepper diced
- 1 onion diced
- 2-3 corn tortillas warmed
- 3 tbsp black beans rinsed and drained
- 1 tbsp taco seasoning
- 1/2 cup shredded cheddar cheese dairy free or fat free
- 2 tbsp Plain Yogurt dairy free or fat free
- 2 tbsp roasted red pepper diced
- 2 tbsp salsa
- 1/2 cup shredded lettuce
- 1/2 avocado sliced
Instructions
- Make the Yogurt Crema: Blend the yogurt and roasted red pepper in a small food processor or blender until smooth. Set aside.
- Cook the skillet: Heat a large skillet over medium heat. Add a small amount of oil if needed. Saute the diced onion and bell pepper for 5 minutes, until softened.
- Add the beans and spices: Stir in the black beans and taco seasoning. Cook for an additional minute, stirring to coat the beans in the spices.
- Scramble the eggs: Push the bean mixture to one side of the pan and add a pat of butter or another drizzle of oil. Crack the eggs into the empty space and scramble them until desired consistency.
- Assemble the skillet: Once the eggs are cooked, spread them evenly over the bean mixture. Sprinkle with shredded cheddar cheese and cover the pan to melt the cheese for a minute.
- Serve and enjoy: Transfer the skillet to a plate or divide it onto individual serving plates. Top with warmed tortillas, salsa, yogurt crema, shredded lettuce, and sliced avocado.
I. Love this talk
Best recipe ever healthy relaxing it’s just so good words can’t describe
Thank you so much!!!