High Protein Southwest Breakfast Skillet
This Southwest breakfast skillet is loaded with protein and flavor, easy to customize, made in one pan, and ready in under 30 minutes.
Servings 4
Calories 461kcal
Equipment
- Large oven-safe skillet
Ingredients
- 2 tbsp avocado oil divided
- 20 oz refrigerated hashbrowns *I used the Simply Potatoes Southwest-style hashbrowns
- avocado oil spray or olive oil spray
- ½ cup red bell pepper finely chopped
- 5 oz Gilbert's Ancho Queso chicken sausage (2 links) sliced into bite-sized pieces (see notes for sausage swaps)
- 8 large eggs lightly beaten
- ½ cup black beans rinsed and drained well
- salt and pepper to taste
- 1 cup low-fat cheddar cheese shredded from a block
- *optional toppings for serving: jalapeños (fresh or pickled), chopped tomatoes, sliced avocado, cilantro, salsa, and sour cream
Instructions
- Preheat the oven to broil and heat 1 tbsp avocado oil in a large non-stick skillet over medium heat.
- Add the hashbrowns and diced red pepper to the pan, pressing down into an even layer. Divide into four sections so they are easy to flip. Cook undisturbed for 6-7 minutes until lightly golden brown on the bottom.
- Spray the hashbrowns with avocado oil spray, then flip the potatoes over in sections. Cook the other side for 7-9 minutes more until golden and tender, turning once if needed. Remove the potatoes from the skillet and cover to keep warm.
- Spray the pan lightly with avocado oil spray, then add the chicken sausage. Cook for about a minute on each side until lightly golden. Remove the sausage from the pan and cover to keep warm.
- Use a damp paper towel to wipe out the skillet, then add the remaining tablespoon of avocado oil. Reduce the heat to medium-low, and add the scrambled eggs to the skillet. Cook for 2-3 minutes, stirring often, until eggs are just set but still very moist.
- Add the sausage and hashbrown mixture back to the pan, season with salt and pepper, stir, then top with shredded cheese. Transfer the skillet to the oven and broil for about a minute, watching closely, until the cheese is melted.
- Add your favorite toppings and dig in!
Notes
*You can easily lighten this up a bit by using a blend of whole eggs and liquid egg whites.
*If your skillet isn't oven-proof, you can cover the skillet with a lid and let it cook on low just until the black beans are warm and the cheese is melted.
*Other great lean sausage options for this recipe are the Boar's Head chicken chorizo sausage, and Aidells chicken chorizo sausage. I used chicken sausage to keep the macros in check, but any precooked sausage links will work for this recipe. Feel free to use precooked pork sausage or traditional chorizo. You can cook ground sausage in advance, so you just need to warm it up and get it nice and golden before mixing with the other ingredients.
*Monterey Jack and Colby Jack are great cheese swaps for the cheddar.
Nutrition
Calories: 461kcal | Carbohydrates: 35g | Protein: 30g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 405mg | Sodium: 592mg | Potassium: 700mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1531IU | Vitamin C: 50mg | Calcium: 195mg | Iron: 4mg