The combination of beans, green chiles, and eggs come together deliciously in this Tex-Mex Breakfast Skillet. This hearty breakfast dish is super quick to make and has a kick of spicy tex-mex flavor!
Happy World Egg Day! Since 1996, the second Friday in October has become a day to celebrate (and eat, of course) this delicious breakfast food – maybe even giving you an excuse to cook them for lunch and dinner too. Thank you to Davidson’s Safest Choice® for partnering with me to bring you this delicious recipe!
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At my house, we eat eggs for breakfast nearly every morning. Eggs are easy to make in a rush, and the protein they provide is a much better way to start the day than most other breakfast foods. Pancakes and cereal may be delicious, but the mid-morning crash is not a great way to start a work or school day – starting the day with protein helps everyone stay more focused and full throughout the day. (I even let my 6th grader make his own eggs in the morning. He leaves the stovetop a mess and his eggs can be kinda crunchy, lol, but I think it goes a long way in helping him learn to do things on his own.)
There was no way I could let World Egg Day pass by without celebrating eggs (aka eating eggs, lol). We live in South Central Texas, and tex-mex style dishes make an appearance on the menu multiple times a week, so it only made sense to share this Tex-Mex Breakfast Skillet. It is simple, quick and oh-so-yummy! (Want more egg recipes? Check out all my egg-based dishes here.)
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I love my egg yolks a bit runny, but I’ve always been a bit concerned about feeding undercooked eggs to my family– thankfully, that’s one issue I don’t need to worry about anymore.
If you’re a fan if tex-mex style dishes like we are, this recipe is definitely a keeper. I can see this breakfast skillet becoming a regular favorite in our house! The flavors of the tomatoes, diced green chiles and beans really compliment each other and the eggs and since I used canned refried beans and canned tomatoes w/ diced green chilis, the dish came together in less than 15 minutes. (Plus, it’s made with pantry staples that you probably always have on hand.)
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Tex-Mex Breakfast Skillet
Ingredients
- 1 can refried beans
- 1 can diced tomatoes with green chilies (Use 3/4 can if you want it less spicy.)
- salt to taste
- pepper to taste
- 1/4 tsp cumin
- 4 egg
- 1/4 c + more for garnish shredded Monterey Jack cheese
- 4 tortillas
- 4 green onions, diced
Instructions
- In mixing bowl, mix beans, tomatoes, salt, pepper, and cumin. Spray 10-inch skillet with cooking spray. Spread bean mixture to skillet and bring to simmer.
- Using back of spoon, make 4 depressions in bean mixture and crack eggs into depressions. Cover and cook over medium heat until the whites are set and yolks are cooked to desired doneness. About 7 to 10 minutes.
- Sprinkle beans and eggs with 1/4 cup cheese. Serve in tortillas and garnish with cheese and diced onions.
I’m a brand ambassador for Davidson’s Safest Choice® and a member of their Darling Dozen. This post is sponsored but all opinions are 100% my own- I love these eggs and used them even before I was lucky enough to partner with them! See all my recipes using Safest choice eggs here.
mel says
This such a great breakfast idea. I am sure that my family would love to try this.
Chelley @ A is For Adelaide says
This looks SO good! My hubby loves easy breakfasts that are easy and my family also LOVES eggs! We are going to try this in the morning.
Our Family World says
Oh my goodness! This is my kind of breakfast, it looks good and tasty!
elizabeth o says
That looks like a great protein rich breakfast which is a great way to start the day. I haven’t had eggs in a while and I do love them… So you gave me an idea. 🙂
Rebecca says
That look so good. Making me hungry. Thanks for the recipe.
Raquel says
We love breakfast at our home. I had not heard of Davidson’s before. Will be looking for them!
mary says
This looks so good and a unique twist on breakfast!
Erin says
I am such a huge fan of Davidson’s Safest Choice Eggs! I love that they have cage free eggs, hopefully they will start offering free range soon also!
PS – I pinned this one for later – I can’t wait to try it!!
Emily says
This looks so good! I love refried beans!! What a fun breakfast, I think this would go over well with my family..
Kara says
Yum! I love anything tex-mex!
Meaghan says
Tex Mex is my favorite, but I hadn’t really experimented with it breakfast-wise. Thanks fro changing that for me!!
Melanie says
This looks good! I know my husband would like it if I made it for him!
Laura Kelly says
This looks so yummy!
christine says
I love these kids of flavors w/ breakfast. I’m forever making breakfast burritos and quesadillas etc. I like that breakfast has turned into a skillet meal – easy clean up. Oh and I agree, if they are willing to cook let them. My 7 year old makes bacon and scrambled eggs on his own and even though he “cleans” up after, I spend double the time cleaning up but there is just something about a kid cooking….. 🙂
Nicole Hood says
This Tex Mex Skillet looks amazing. Those eggs sounds delish!
Christine says
This is exactly the kind of breakfast my husband chooses, whenever possible. I admit I hadn’t thought of making it at home, but this really does look easy enough. Thanks for sharing.
Katie Clark says
This looks so bright and cheery – perfect for breakfast.
Justine Howell says
Now this looks like an amazing breakfast!!
Charbel says
Yum! I love savory breakfasts, and this one looks great!
Kim Lee says
My weekend breakfast is sorted! This looks amazing! Can’t wait to give it a try!
Jillian says
This breakfast skillet looks amazing!
Sabrina says
My husband loves egg breakfasts! This is perfect for him!
Pam says
Hi, this looks yummy, I’m just wondering if anyone has aever tried this in a crockpot? I’m trying to free up my oven, for a Christmas brunch.
Jamie says
I bet this would be great in a crock pot. I have not tried it, but my thought would be to: mix beans, tomatoes, salt, pepper, and cumin add to crock pot and heat for 2 hours on low. Lift crock pot lid and using back of spoon, make 4 depressions in bean mixture and crack eggs into depressions. Re-cover and cook on heat until the whites are set and yolks are cooked to desired doneness. (15 minutes for runny yolks, 20 minutes for firmer yolks. ) If you try it, please come back and share your results!
~Jamie