Description
This High Protein Southwest Breakfast Skillet is a flavorful and nutritious morning meal featuring crispy hashbrowns, savory chicken sausage, black beans, and scrambled eggs topped with melted cheddar cheese. Finished under the broiler for a perfect cheesy crust and customizable with fresh toppings like avocado, jalapeños, and salsa, this skillet offers a satisfying, protein-packed start to your day in just 25 minutes.
Ingredients
Base
- 2 tbsp avocado oil (divided)
- 20 oz refrigerated hashbrowns (Simply Potatoes Southwest-style recommended)
- Avocado oil spray (or olive oil spray)
- ½ cup red bell pepper (finely chopped)
Protein Components
- 5 oz Gilbert’s Ancho Queso chicken sausage (2 links, sliced into bite-sized pieces)
- 8 large eggs (lightly beaten)
- ½ cup black beans (rinsed and drained well)
Dairy
- 1 cup low-fat cheddar cheese (shredded from a block)
Seasoning and Toppings
- Salt and pepper (to taste)
- Optional toppings: jalapeños (fresh or pickled), chopped tomatoes, sliced avocado, cilantro, salsa, sour cream
Instructions
- Preheat and Prepare Skillet: Preheat your oven to broil and heat 1 tablespoon of avocado oil in a large non-stick skillet over medium heat to prepare for cooking the hashbrowns.
- Cook Hashbrowns and Peppers: Add the hashbrowns and finely chopped red bell pepper to the skillet, pressing the mixture into an even layer divided into four sections for easy flipping. Cook undisturbed for 6 to 7 minutes until the bottom turns lightly golden brown.
- Flip and Finish Hashbrowns: Spray the top of the hashbrowns with avocado oil spray, then carefully flip the potatoes over in sections. Continue cooking for another 7 to 9 minutes until golden and tender, turning once if needed. Remove the hashbrowns from the skillet and cover to keep warm.
- Cook Sausage: Lightly spray the pan again with avocado oil spray and add the sliced chicken sausage. Cook each side for about one minute until lightly golden. Remove sausage from the skillet and keep covered to maintain warmth.
- Scramble Eggs: Wipe the skillet clean with a damp paper towel, then add the remaining 1 tablespoon of avocado oil. Reduce heat to medium-low and pour in the lightly beaten eggs. Stir frequently and cook for 2 to 3 minutes until eggs are just set but still moist.
- Combine and Broil: Return the cooked sausage and hashbrown mixture to the pan, add the rinsed black beans, and season with salt and pepper. Stir everything together, then sprinkle the shredded low-fat cheddar cheese evenly on top. Transfer the skillet to the oven and broil for about one minute, watching closely until the cheese melts and bubbles.
- Add Toppings and Serve: Remove the skillet from the oven and add optional toppings such as jalapeños, chopped tomatoes, sliced avocado, cilantro, salsa, and sour cream as desired. Serve immediately and enjoy your protein-packed Southwest breakfast skillet.
Notes
- Use Simply Potatoes Southwest-style hashbrowns for authentic Southwest flavor.
- For sausage swaps, chicken or turkey sausage with similar seasoning works well.
- Watch the broiler closely as cheese can burn quickly.
- Black beans add extra protein and fiber but can be omitted if preferred.
- Customize toppings to your taste for added freshness and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop and Broiling
- Cuisine: Southwestern
