- 4 strips center-cut low-sodium bacon (4 ounces)
- 12 ounces Yukon Gold or red potatoes, scrubbed and cut into 1/2-inch pieces
- ¼ cup water, plus more if needed
- 8 ounces white button mushrooms, diced
- 1 medium red, orange or yellow bell pepper, diced
- ½ small red onion, diced
- ¼ teaspoon salt, divided
- ¼ teaspoon ground pepper, divided
- 4 cups Swiss chard, stemmed and thinly sliced (from 1 bunch)
- 1 clove garlic, minced
- 4 large eggs
- ½ cup shredded Cheddar cheese
- ¼ cup chopped fresh cilantro
- ¼ cup prepared salsa or pico de gallo
Southwest Breakfast Skillet
One skillet is all you need to create this satisfying, veggie-loaded breakfast (or dinner) dish. This skillet is packed with mushrooms, bell pepper and chard, and topped with bacon, eggs, cheese, pico de gallo and fresh cilantro.
Nutrition Information
169
Calories
11g
Carbohydrates
9g
Protein
247mg
Potassium
6g
Fiber
5g
Sugar
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