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Home / Recipes / Tex Mex Breakfast Skillet – Paleo, Whole 30

Tex Mex Breakfast Skillet – Paleo, Whole 30

Breakfast, Dairy Free, Gluten Free, One Pot Meals, Recipes, Whole30 Recipes

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Breakfast skillets are actually a dish that we eat for any meal of the day. They are so easy and have protein, starch, veggies and healthy fat all in one pan. This Tex Mex breakfast skillet is one of our favorites, it has so much flavor.

tex mex breakfast skillet

To keep this dish Whole 30 compliant, make sure that you check the label on your bacon and ham. It is a lot easier to find compliant bacon these days, Applegate and Natural Ranchers have some. If you can’t find ham that you like, you can also use a  compliant sausage.

Make this dish your own by using the meat and veggies that you have in the fridge and pantry. You could use sausage, kale, squash etc. I love to make a dish like this when I am trying to clean out the fridge before I go grocery shopping.

Used in this Recipe:

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5 from 4 votes

Tex Mex Breakfast Skillet

Print Recipe
A perfect one skillet breakfast packed with your favorite Tex Mex flavors!
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins

Ingredients

  • 4 strips bacon
  • 1 cup Ham cubed
  • 1 large Sweet Potato peeled and cubed
  • 1 Green Bell Pepper diced
  • 1/2 cup red onion diced
  • 1/2 Jalapeno seeded and diced
  • 1 tsp salt
  • 1 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Paprika
  • 2 Tbls Broth or water
  • 2 cups Fresh Spinach
  • 4 large eggs
  • 1 Avocado sliced for topping
  • 2 Tbls Cilantro chopped for topping
  • 1 Tbls Green Onions chopped for topping

Instructions

  • Heat a large skillet over medium heat and cook the bacon until done and remove from pan
  • Remove all but 1 Tbls of the bacon fat and add in the cubed ham. Cook until slightly caramelized (about 3-5 minutes) and then remove from pan
  • Add in the sweet potato, onion, jalapeno, bell pepper and seasonings and cook for 5-7 minutes, stirring occasionally
  • Pour in the broth and cover (5-7 minutes) to continue cooking the sweet potatoes and then stir in the spinach, make 4 wells in the mixture and crack an egg in each well
  • Cook for another 5-7 minutes covered or until eggs are cooked to desired consistency
  • Top with cilantro, avocado and green onions. I also mixed a little hot sauce and mayo to make a sauce for the top

Nutrition

Calories: 436kcal | Carbohydrates: 27g | Protein: 21g | Fat: 27g | Fiber: 7g
Course: Breakfast
Cuisine: American
Servings: 4 servings
Calories: 436kcal

June 25, 2018 · 4 Comments

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Comments

  1. Luvalab says

    April 4, 2020 at 9:17 am

    Thanks for this recipe, it was delicious! I didn’t have a jalapeño unfortunately but used hot smoked paprika then hit it with Cholula hot sauce at the end. Since I am slow to start my engine in the morning, I like that I can chop everything at night and only have to dump it in the pan to produce a healthy, filling, very tasty breakfast.

    Reply
    • Sara says

      April 7, 2020 at 10:04 am

      5 stars
      I’m so glad you enjoyed it, thank you for sharing 🙂

      Reply
  2. Luvalab says

    April 4, 2020 at 9:18 am

    5 stars
    Oops, I always forget to rate a recipe!

    Reply
  3. Faith says

    April 11, 2020 at 11:33 pm

    What kind of broth do you recommend?

    Reply

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