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High protein Southwest breakfast skillet with eggs, veggies, and spices.

High Protein Southwest Breakfast Skillet

A hearty and nutritious breakfast skillet packed with protein from chicken sausage and eggs, enhanced with colorful veggies and topped with melty cheese.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Southwestern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Skillet
  • 2 tbsp avocado oil (divided) Offers a nutritious, heart-healthy fat; olive oil can also be used.
  • 20 oz refrigerated hashbrowns Preferably Simply Potatoes Southwest-style hashbrowns for added flavor; fresh potatoes can be grated.
  • ½ cup red bell pepper (finely chopped) Feel free to swap with any color bell pepper.
  • 5 oz Gilbert's Ancho Queso chicken sausage Provides a spicy kick; replace with any chicken or turkey sausage.
  • 8 large eggs (lightly beaten) Egg whites can be used for a lighter option.
  • ½ cup black beans (rinsed and drained) Canned white beans can be a substitute.
  • 1 cup low-fat cheddar cheese (shredded) Swap for pepper jack for an extra kick.
  • Salt and pepper (to taste) Essential to enhance the flavors.

Method
 

Preparation
  1. Preheat the oven to broil, then heat 1 tablespoon of avocado oil in a large non-stick skillet over medium heat.
  2. Add the hashbrowns and chopped red bell pepper, pressing down to form an even layer. Divide into four sections for easy flipping. Cook undisturbed for 6-7 minutes until lightly golden brown.
  3. Spray the hashbrowns with avocado oil spray, flip them, and cook the other side for 7-9 minutes until golden and tender. Remove from heat and keep warm.
Cooking
  1. In the same skillet, lightly spray with avocado oil spray, then add the chicken sausage. Cook each side for about a minute until lightly golden. Set aside to keep warm.
  2. Wipe out the skillet, add the remaining tablespoon of avocado oil, and reduce heat to medium-low. Pour in the eggs and scramble for 2-3 minutes until just set but still moist.
  3. Return the sausage and hashbrown mixture to the skillet, season with salt and pepper, stir, and top with shredded cheese. Broil in the oven for about a minute until the cheese melts.
Serving
  1. Add your favorite toppings and enjoy the bursting flavors of your High Protein Southwest Breakfast Skillet!

Notes

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on low heat for a quick breakfast. You can freeze the cooked skillet! Portion into freezer-safe containers, leaving room for expansion. Thaw overnight in the fridge before reheating.