Mexican Breakfast Skillet
A one pan breakfast with Mexican chorizo, potatoes, poblano peppers, egg whites, green chile enchilada sauce, tortillas, and melted cheese.
Servings: 6 Servings
Calories: 345kcal
Ingredients
- 12 oz Mexican Chorizo*
- 1 Tablespoon Olive Oil
- 1 1/2 pound Russet Potatoes diced
- 3 Poblano or Bell Peppers diced
- Pinch of Salt and Pepper
- 2 cups 490g Liquid Egg Whites (or 8 whole eggs)
- 1 cup Enchilada Sauce
- 4 Corn Tortillas diced
- 2 oz Shredded Pepper Jack or Monterey Jack Cheese
Instructions
- Cook the chorizo in a large nonstick skillet over medium heat. (You shouldn't need any oil.) Transfer the cooked chorizo to a large bowl and set aside.
- Add the olive oil, followed by the potatoes, peppers, and a pinch of salt and pepper. Toss everything together and cover the pan. Cook for 6-8 minutes, stirring occasionally, until the potatoes are tender. Transfer the veggies to the bowl with the cooked chorizo.
- Reduce the heat to medium-low and add the egg whites to the pan. Fully cook before stirring in the enchilada sauce. Turn off the heat.
- Add the veggies and chorizo back to the pan along with the tortillas. Stir everything together and top with cheese. Either cover the pan to melt the cheese or place under the broiler.
- Garnish with fresh cilantro, fat free Greek yogurt or sour cream, guacamole or creamy jalapeño sauce, and hot sauce, if desired.
Notes
*I used APCO lean chorizo with 6g fat and 11g protein per 2 oz. If you can't find a lean chorizo, I have homemade ground chicken chorizo and lean pork tenderloin chorizo recipes. You can also use turkey sausage crumbles or a plant-based chorizo substitute like soyrizo.
Nutrition
Calories: 345kcal | Carbohydrates: 26g | Protein: 25g | Fat: 12g