Description
Start your morning with this Cheesy Mexican Breakfast Skillet, a hearty one-pan breakfast loaded with crispy potatoes, colorful bell peppers, fluffy eggs, bold Mexican-inspired seasonings, and plenty of melted cheese. Perfect for busy weekdays, weekend brunches, or breakfast-for-dinner, this easy skillet recipe is packed with flavor and comes together in under an hour. Serve it with avocado, salsa, and fresh cilantro for a satisfying meal the whole family will love.
Ingredients
For the Skillet
- 4 medium russet potatoes, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeño, finely chopped (optional)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- Salt and black pepper to taste
For the Eggs
- 8 large eggs
- 2 tablespoons milk
For the Cheese Topping
- 1½ cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
Optional Garnishes
- Fresh cilantro
- Avocado slices
- Salsa
- Sour cream
- Green onions
- Lime wedges
Instructions
Step 1: Prepare the Potatoes
Heat olive oil and butter in a large cast-iron skillet over medium-high heat.
Add diced potatoes and cook for 12–15 minutes, stirring occasionally until crispy and golden brown.
Season lightly with salt and pepper.
Step 2: Cook the Vegetables
Add onion, bell peppers, and jalapeño to the skillet.
Cook for 5–6 minutes until softened.
Stir occasionally to prevent sticking.
Step 3: Add Seasonings
Sprinkle in:
- Chili powder
- Cumin
- Smoked paprika
- Garlic powder
Mix thoroughly so the vegetables and potatoes are evenly coated.
Cook for another minute to bloom the spices.
Step 4: Prepare the Eggs
In a bowl whisk together:
- Eggs
- Milk
- Pinch of salt
- Pinch of pepper
Whisk until smooth.
Step 5: Add Eggs to the Skillet
Reduce heat to medium-low.
Pour egg mixture evenly over the potato mixture.
Allow eggs to cook undisturbed for 2–3 minutes.
Gently stir portions if needed for even cooking.
Step 6: Add Cheese
Sprinkle cheddar and Monterey Jack cheese evenly over the skillet.
Cover with a lid and cook for 3–4 minutes until cheese is melted and bubbly.
Step 7: Garnish and Serve
Top with:
- Fresh cilantro
- Green onions
- Avocado
- Salsa
- Sour cream
Serve immediately.
Notes
For extra crispy potatoes, avoid stirring them too often while cooking.
Freshly shredded cheese melts much better than pre-shredded packaged cheese.
Adjust the spice level by adding more or less jalapeño and chili powder.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Stovetop Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 servings
- Calories: 420 calories
