In search of Mexican breakfast ideas? This simple one-pan meal features Chorizo, Sausages, tomatoes, potatoes, and beans in a delicious Mexican breakfast skillet. Easy to make and has incredible flavor!
FOR A TASTE OF MEXICO IN THE MORNING, TRY WHIPPING UP THIS FLAVORFUL MEXICAN BREAKFAST SKILLET
MAIN INGREDIENTS
- Chorizo: I love Mexican-style chorizo in this breakfast skillet. You can use pork or beef chorizo.
- Spicy Italian Sausages, and mild brats
- Potatoes: I used baby potatoes, however, Yukon Gold or Red Potatoes can be used, just be sure to slice them thinly to ensure adequate cooking.
- Pinto Beans: I used home-cooked beans, but you can use canned instead. I love the Brand "Goya" the best.
- Tomato: Peeled San Marzano tomatoes in Sauce for a little bit of junks of tomato pieces.
- Cheese: Sprinkle some shredded cheddar in the last few minutes of baking (optional)
- Serving Ideas: Top the Mexican breakfast skillet with Crema, Creme Fraiche, or a dollop of sour cream. Fresh slices of Avocado, Pico de Gallo, and cilantro. Serve with eggs over easy, or sunny side up.
HOW TO MAKE THIS MEXICAN BREAKFAST SKILLET
Step 1. Drizzle olive oil into an oven-proof skillet on medium/low heat. Saute onion until translucent, for about 2 minutes. Then add garlic and cook for 1 minute.
Step 2. Raise the heat to medium, then add the chorizo. Cook chorizo for about 5 minutes, stirring occasionally. Once the chorizo has browned slightly, add the other sausages without the casing. Break them apart as much as you like. You can make them into small crumbles or bigger pieces. Cook until nicely browned.
Step 3. Pour in the pinto beans. Stir. Cook for a minute then pour the peeled tomatoes. Break them apart into small chunks. Cook for a few minutes then add the cream.
Step 4. Season with chicken bouillon and garlic powder. Finish the sauce off with a good squeeze of fresh lime juice. Stir, then arrange the sliced potatoes on top. Season with salt and pepper and place in the preheated oven to cook until potatoes are nice and crispy, for about 20 to 25 minutes.
Sprinkle fresh chopped parsley, or cilantro if you like, and serve hot with warm sourdough bread and a side of eggs in any style. Enjoy!
MORE MEXICAN BREAKFAST IDEAS
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Recipe
MEXICAN BREAKFAST SKILLET
Ingredients
- Β½ cup yellow onion, chopped
- 2 garlic cloves, finely minced
- 6 oz pork chorizo, no casing
- 2 brats, no casing
- 2 spicy Italian sausage, no casing
- 2 cups pinto beans, cooked, or (1) 15 oz canned pinto beans
- 15 oz peeled San Marzano tomatoes
- Β½ cup Mexican crema, mild sour cream
- 1 teaspoon chicken bouillon
- 1 teaspoon garlic powder
- salt & pepper
- Β½ lime juice
- 2 medium-sized potatoes, thinly sliced
Instructions
- Drizzle olive oil into an oven-proof skillet on medium/low heat. Saute onion until translucent, for about 2 minutes. Then add garlic and cook for 1 minute. 2. Raise the heat to medium, then add the chorizo. Cook chorizo for about 5 minutes, stirring occasionally. Once the chorizo has browned slightly, add the other sausages without the casing. Break them apart as much as you like. You can make them into small crumbles or bigger pieces. Cook until nicely browned.3. Pour in the pinto beans. Stir. Cook for a minute then pour the peeled tomatoes. Break them apart into small chunks. Cook for a few minutes then add the cream. 4. Season with chicken bouillon and garlic powder. Finish the sauce off with a good squeeze of fresh lime juice. Stir, then arrange the sliced potatoes on top. Season with salt and pepper and place in the preheated oven to cook until potatoes are nice and crispy, for about 20 to 25 minutes. Sprinkle fresh chopped parsley, or cilantro if you like, and serve hot with warm sourdough bread and a side of eggs in any style. Enjoy!
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