Texas-Style Egg-Potato Skillet

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prep time 20 minutes
yield 6 servings


Bacon and eggs – classic. Now add cheese and salsa, and you’ve got a hearty dinner: Texas-Style-Egg-Potato Skillet.


  • 4 Thick Slices Turkey Bacon (4 oz.) Chopped
  • 1 Medium Baking Potato Diced (1/2-Inch)
  • 8 Nellie’s Free Range Eggs Beaten
  • 1/2 Cup Pico de Gallo or Chunky Salsa
  • 1/2 Cup Shredded Smoked Cheddar Cheese (2 oz.)
  • 6 Flour or Whole Wheat Tortillas (8-inch) Warmed


  • COOK bacon in large nonstick skillet over medium heat until edges begin to brown. POUR OFF drippings. ADD potato; cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
  • POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
  • STIR IN pico de gallo; heat through. SPRINKLE with cheese. SERVE with tortillas, if desired.
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