This mexican breakfast skillet is perfect for a weekend breakfast or to meal prep for your week! This is an easy recipe perfect for breakfast on the go. It it is a great way to make your mornings easier and make it at night to have it for breakfast the next morning. This easy breakfast casserole recipe uses all the toppings you would normally add to tacos but on top of eggs! Think huevos rancheros but easier!
This mexican breakfast skillet is gluten free, nut free and the whole thing can be made dairy free and low fat.
why you’ll love this recipe
- Easy and Quick: This mexican breakfast skillet comes together in under 20 minutes, perfect for busy mornings.
- Healthy and Nutritious: Packed with protein from eggs and yogurt, fiber from beans and tortillas, and vitamins from veggies.
- 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 cooks in one skillet, making cleanup a breeze.
- Dairy-Free Option: The lactose-free yogurt and yogurt crema make it suitable for those with dairy restrictions.
ingredients & substitutions
Eggs: Star of the show, providing protein and richness.
Yogurt: Adds tang and creaminess. Use regular yogurt if lactose isn’t an issue.
Bell peppers & onion: Flavor base with vitamins. Swap with other veggies like spinach, mushrooms, or tomatoes.
Corn tortillas: Warm base for scooping. Sub with tortilla chips if you do not have corn tortillas. Or use flour tortillas if you are not gluten free.
Black beans: Fiber and protein boost. Use pinto beans or lentils if preferred.
Taco seasoning: Spice mix for Mexican flavor. Make your own with chili powder, cumin, paprika, etc.
Cheddar cheese: Melty topping. Swap with other shredded cheese such as part skim milk mozzarella, omit for vegan option.
Yogurt crema: Cool counterpoint to the spices. Use mashed avocado or plant-based sour cream instead.
Salsa & lettuce: Fresh toppings to the mexican breakfast skillet for added flavor and texture. Swap with pico de gallo, cilantro, or hot sauce.
Avocado: Creamy richness and healthy fats. Omit or replace with other toppings.
taste & texture
This mexican breakfast skillet offers a mix of textures and flavors. Scrambled eggs are soft and fluffy, contrasting with the crispy tortillas and crunchy veggies. The black beans add a creamy texture and earthy taste, balanced by the tangy yogurt crema. Taco seasoning brings warmth and spice, while fresh toppings like salsa and avocado offer bursts of brightness and coolness.
Make the Yogurt Crema: Blend the yogurt and roasted red pepper in a small food processor or blender until smooth. Set aside.
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.
Stir in the black beans and taco seasoning into the large cast iron skillet.
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.
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.
expert tips & tricks
- Feel free to customize the toppings with your favorites, such as chopped cilantro, breakfast potatoes, lime juice, poblano peppers, pico de gallo, green onions or hot sauce.
- This reicpe 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.
how to make this lower carb
Skip the tortillas and serve over a bed of chopped romaine lettuce or cauliflower rice for a low carb breakfast skillet.
how to make this low fat or healthier
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.
how to make this vegan
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
Serve your mexican breakfast skillet immediately for the freshest flavors. With a wooden spoon, divide it onto plates or enjoy straight from the pan with warmed tortillas and your chosen toppings. Feel free to top with kosher salt and black pepper.
Leftovers of the mexican breakfast casserole recipe store well! Cool completely, then transfer to an airtight container in the fridge for up to 3 days. For longer storage, portion into freezer-safe containers and freeze for up to 3 months.
Reheat individual portions of the mexican breakfast skillet 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, 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.
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Mexican Breakfast Skillet (gluten free, dairy free option)
- 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
- 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.