Tex-Mex Breakfast Skillet

Tex-Mex Breakfast Skillet

This quick cast iron skillet breakfast is a delicious favorite for everyone...make it for someone you love!

Prep Time:

5 min

Cook Time:

20 min



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  • 1 Tablespoon olive oil
  • 20 Ounces Simply Potatoes Southwest Style Hash Browns
  • 1 Cup red bell pepper chopped
  • 8 Ounces country style chicken sausage
  • 1 Tablespoon butter
  • 8 eggs lightly beaten
  • 1/2 Cup black beans
  • 1/4 Cup fresh cilantro chopped
  • 1 Cup low sodium Monterey Jack cheese shredded
  • 1 jalapeno sliced
  • Sour cream to serve
  • Salsa to serve


  1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat. Add Simply Potatoes Southwest Style Hash Browns and red pepper, spreading in an even layer; pressing down lightly with spatula. Cook for 6 to 7 minutes or until golden brown on bottom.
  2. Turn potatoes over with spatula (do this in sections). Continue cooking 6 to 8 minutes or until golden brown and tender, turning once more if necessary. Remove potatoes from skillet; cover to keep warm.
  3. Reduce heat to medium-low. Add chicken sausage and gently brown the chicken sausage. Remove from skillet, slice lengthwise, then into 1/4-inch pieces and cover to keep warm.
  4. Add butter to skillet; heat until melted. Add eggs, cook 3 to 4 minutes, stirring occasionally, until eggs are set but still moist. Return potatoes and chicken sausage to skillet; gently mix with cooked eggs and black beans. Sprinkle with cilantro and cheese. Heat until cheese is melted. Top with salsa, sour cream and sliced jalapeno.
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