Tex Mex Breakfast Skillet

This high protein breakfast skillet combines Mexican chorizo with eggs, potatoes, poblano peppers, green chile enchilada sauce, and melted jack cheese to create a one pan breakfast that’s perfect for feeding a crowd or next week’s meal prep.

It’s highly customizable and thanks to ingredients like lean chorizo and egg whites, every serving is packed with 25 grams of protein and only 345 calories! Let’s take a look at how to make it.

How to Make a Mexican Breakfast Skillet

Begin by cooking twelve ounces of Mexican chorizo in a nonstick skillet that ideally has a lid. Since everything is cooked in the same pan, nonstick makes cooking the egg whites a breeze. And having a lid will speed up the cooking time of the potatoes. If your pan doesn’t have a lid, you can cover the pan with a quarter or half sheet pan.

Living in central Texas, I have access to tons of Mexican chorizo options. This includes a premium lean chorizo with nearly a 2:1 protein to fat ratio. I’ve included notes in the recipe card below with tips on making homemade low fat chorizo options at home if you have trouble finding a lean chorizo like the one I used.

The potatoes and peppers should pick up a nice amount of color from any residual fat from the chorizo and a bit of added olive oil. If your veggies are picking up too much color before the potatoes are fully cooked, you can add a tablespoon or two of water to the pan to create more steam for faster cooking.

Ingredient note: For a lower carb option, swap the potatoes for diced radishes like in my low carb breakfast skillet.

To keep the fat content of this breakfast enchilada skillet on the lower end, the recipe calls for liquid egg whites. Feel free to use whole eggs or a blend of whole eggs and egg whites. If you want to go with whole eggs, you could crack some on top and bake for 12-15 minutes at 400ºF like I mentioned in my breakfast chili and eggs recipe.

To make a breakfast enchilada casserole, you need enchilada sauce. Like my ground beef enchilada skillet and veggie enchiladas skillet, this recipe calls for green chile enchilada sauce. But feel free to use any variety.

For the final “enchilada” component of a breakfast enchilada skillet, you’ll need corn tortillas. You can chop or tear the tortillas into any size you want. I go with a medium-dice for even distribution. Feel free to add an extra 2-4 tortillas for more texture and corn flavor.

If you’d rather go with a layered casserole, you can transfer half the mixture out of the pan and place 3-4 tortillas in the center before repeating and topping with cheese. See my turkey enchilada casserole if you need a visual example.

And finally, the shredded cheese topping. You’ll want to go with a high moisture melting cheese like pepper jack, Monterey jack, or Colby jack. Sharp cheddar also works in a pinch, but the former trio matches the flavor profile a bit better.

You can cover the pan to melt the cheese or pop it under your oven’s broiler for a few minutes. I prefer the latter.

Want to See This Recipe in Action?

Check out my recent video about one pan meals we make on the road to stay fit while traveling. It features this breakfast skillet and four other one pan heavy hitters.

That’s a wrap—er, enchilada! There’s a printable recipe card below. You can leave any recipe or ingredient questions you might have in the comments below that.

And if you try this chorizo and egg skillet and love it, I always appreciate recipe reviews!