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!
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.)
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.)
Tex-Mex Breakfast Skillet
- 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
- 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.