High Protein Southwest Breakfast Skillet

I’m always down for a high-protein, one-pan breakfast. After loving my Loaded Breakfast Casserole and Cheesy Chicken Hashbrown Casserole, I wanted something just as satisfying that still fits into a smart meal plan, but with a bold, Southwest-inspired twist. This Southwest Breakfast Skillet recipe is exactly that.

It brings together crispy-on-the-outside, fluffy-on-the-inside hashbrowns, tender black beans, soft scrambled eggs, gooey melted cheese, and smoky seared sausage in a single skillet –I use chicken sausage to keep the macros in check, but classic Mexican chorizo is just as delicious and has a more authentic, fiery flavor. 

Best of all, this dish is designed to deliver about 30 grams of protein for under 500 calories per serving, making it perfect for powering your morning without weighing you down –and the whole thing is ready in 30 minutes or less! 🙌

Recipe features

• High protein, low calorie. Each serving delivers 30 grams of protein for under 500 calories. Perfect for anyone chasing a high-protein, low-fuss breakfast that keeps you full.
• Quick & easy. Ready in 30 minutes or less, this skillet is simple enough for busy weekdays yet special enough to serve for weekend brunch gatherings.
• Fully customizable. Swap the sausage or load up on your favorite toppings to make this skillet feel brand-new every time you serve it.

Ingredients you’ll need

• Oil. I brown the hashbrowns and the sausage in avocado oil to keep the dish heart-healthy. Light olive oil works too, but avoid butter, as it may burn before your potatoes get crispy.
• Hashbrowns. I use refrigerated Simply Potatoes Southwest-Style Hashbrowns. The regular version is great here as well. They’re a quick, no-peel, no-grate, pre-seasoned shortcut to crispy hashbrowns. Frozen hashbrowns will also work. You’ll have to thaw them fully and pat them dry first. 
• Bell pepper. Red bell pepper adds a natural sweetness to balance the savory elements, but a green bell pepper can work too if that’s what you have. 
• Cooking spray. I use avocado oil spray to help brown the hashbrowns and the sausage. Olive oil spray also works well.
• Chicken sausage. Gilbert’s Ancho Queso Chicken Sausage is my go-to protein for its smoky, mildly spicy flavor, but you can swap in other lean options like Boar’s Head Chicken Chorizo or Aidells Chicken Chorizo. 
• Eggs. These are the skillet’s protein-rich base, but you can easily lighten it up a little by swapping some of the whole eggs for liquid egg whites. 
• Black beans. Packed with fiber and plant-based protein, these help keep this breakfast filling well past lunch. Pinto beans would also be great here. Just be sure to drain and rinse them first. 
• Shredded cheese. Low-fat cheddar cheese, shredded from a block, melts like a dream, giving you that irresistible, gooey, melty finish you just can’t get from pre-shredded cheese. Monterey Jack or Colby Jack are great swaps if you want a creamier, milder melt. 

How to make a Southwest breakfast skillet

Step 1: Preheat. Preheat your oven to broil and warm 1 tablespoon of avocado oil in a large, oven-safe skillet over medium heat. 

Step 2: Crisp hashbrowns. Add the hashbrowns and diced red pepper to the skillet, spreading and pressing them out into an even layer, then divide them into four sections (so they’re easier to flip later), and cook undisturbed until the bottoms are lightly golden.

Step 3: Flip & finish. Spray the tops with avocado oil spray, then flip each section carefully and continue cooking undisturbed until both sides are crisp. If needed, turn once more for even browning. Transfer the potatoes to a plate and cover to keep warm.

Step 4: Sear the sausage. Lightly re-spray the pan with avocado oil spray, then add the sausage, and sear for about 1 minute per side, just until you get a little caramelization and that gorgeous golden color. Remove and cover to keep warm.

Step 5: Cook the eggs. Wipe out the skillet with a damp paper towel, then add the remaining tablespoon of avocado oil, reduce the heat to medium-low, and pour in the scrambled eggs. Stir often until they’re softly set but still moist.

Step 6: Broil & serve. Return the sausage and hashbrown mixture to the skillet, add the beans, salt, and pepper, and give everything a good stir, then sprinkle shredded cheese over the top. Slide the skillet under the broiler for about 1 minute until the cheese is melted. Add your favorite toppings, and dig in!

Recipe tips and FAQs

• No large oven-safe skillet? No worries. Simply assemble the skillet in a non-stick skillet on the stovetop as instructed, then cover it with a lid, and cook over low heat just until the black beans are warmed through and the cheese is melted. 
• The trick to crispy, golden hashbrowns is spreading them evenly in a preheated pan and gently pressing them down with a spatula to maximize contact. Let them sizzle undisturbed for 6-7 minutes before flipping and cooking the other side –this is how you ensure they crisp instead of steam.
• Searing the sausage matters! Even though we’re using fully cooked chicken sausage, taking a minute to sear it gives it a lightly caramelized, crisp exterior and also helps lock in juiciness. Don’t skip this step!
• To ensure soft, fluffy eggs (not rubbery), start with the freshest eggs you can find, lightly beat them until bubbles rise to the surface (this incorporates air for fluffiness), and cook low and slow, stirring constantly.
• Broiler safety tip! Once you slide your skillet under the broiler, don’t go far –broilers work fast and can turn perfectly melted cheese from bubbly to burnt in seconds. 

Variations

One of the best things about this protein-packed Mexican hashbrown skillet is the endless customization possibilities:

• Switch up the sausage – Pork sausage, turkey sausage, traditional chorizo, or even my homemade Lean Beef Sausage work just as well as chicken sausage. You can even do plant-based breakfast sausages as a vegetarian option. Whatever you choose, make sure it aligns with your macro goals and is fully cooked before adding it to the skillet.
• Customize the spice – For a slightly smokier dish, swap some or all of the red bell pepper for poblano or roasted red peppers and add smoked paprika with the seasonings. If you want to turn up the heat, add diced jalapeño and a pinch of cayenne pepper.
• Bulk it up with veggies – Zucchini, mushrooms, baby spinach, or corn kernels all work beautifully in this skillet. Just sauté them before adding the eggs so they don’t release excess moisture into the dish. 

Serving suggestions 

My family loves this Southwest Skillet Breakfast with just ketchup. Still, I prefer going big on toppings and loading mine up with sliced avocado, chopped tomatoes, fresh or pickled jalapeños, salsa, cilantro, and a dollop of sour cream (or Greek yogurt for extra protein!). 

You could also do guacamole or creamy avocado yogurt dip, pico de gallo, a sprinkle of crumbled cotija cheese, or a drizzle of your favorite hot sauce –just think about what you’d put on a taco and you’re on the right track.

This skillet is hearty enough to stand alone, but if you’re feeding a hungry breakfast or brunch crowd, a few Mexican/Southwest-inspired sides never hurt. Here are some ideas: 

• Tortillas – Warm flour or corn tortillas for wrapping or chips for scooping! 
• Zesty salad – Like this Black Bean Chickpea Salad with Lime Vinaigrette or this Fiesta Salad.
• Classic sides – Think starchy options, including cilantro lime rice, Mexican rice, refried beans, skillet sweet potatoes, or street corn (AKA elote!)

More high-protein breakfast recipes

• Steak & Egg Breakfast Burrito
• Southwest Egg Muffins
• Breakfast Meatloaf
• Low-Carb Breakfast Burritos
• Green Chile Breakfast Burritos with Sausage

If you love this Mexican breakfast skillet, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!

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