Fiesta Bacon Breakfast Skillet

With Red Potatoes, Monterey Jack Cheese, and Pico de Gallo

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs

A note about serious food allergies

Thought Home Chef only had you covered for dinner? Think again. This rustic country skillet – featuring oven-roasted red potatoes, scratch-made pico de gallo, eggs, smoky bacon, and creamy Mexican cheese – makes a sensational breakfast or dinner. We like to cook these up on a leisurely Saturday morning, serve 'em up in mini cast-iron skillets, and enjoy with strong coffee and the morning paper (or good company) for a memorable at-home brunch.

In Your Box (serves 2)

  • 1 Jalapeño Pepper
  • 2 Garlic Cloves
  • 1 Tomato
  • 1 Red Onion
  • 4 Cilantro Sprigs
  • 1 Lime
  • 16 oz. Red Potatoes
  • 6 Bacon Strips
  • Info
    5 fl. oz. Liquid Egg
  • Info
    2 oz. Cheddar-Jack Cheese, Shredded
  • Nutrition (per serving)

  • Calories
    849
  • Carbohydrates
    105g
  • Fat
    31g
  • Protein
    38g
  • Sodium
    1080mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Baking Sheets
  • 2 Mixing Bowls
  • 1 Large Oven-Safe Non-Stick Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 375 degrees and prepare two baking sheets with foil or use a nonstick baking sheets. Thoroughly rinse produce and pat dry. Finely dice jalapeño. Mince garlic. Finely dice tomato. Coarsely chop cilantro. Halve lime. Scrub and quarter potatoes.

  • Step 2 - Cook the Bacon
    2

    Cook the Bacon

    Place the bacon on a baking sheet. Bake in the oven for 8-10 minutes, or until crispy and golden brown. Place bacon on a paper towel-lined plate to soak up excess drippings. Reserve 1 Tbsp. of the bacon drippings. When bacon is cooled, chop into ¼" pieces.

  • Step 3 - Roast the Potatoes
    3

    Roast the Potatoes

    In a large mixing bowl, combine the potatoes, 2 tsp. olive oil, and a pinch of salt and pepper. Mix together to ensure the potatoes are thoroughly coated in the oil and spices. Place on a baking sheet and roast in the oven for 12-15 minutes, or until golden brown and crisp.

  • Step 4 - Prepare the Pico de Gallo
    4

    Prepare the Pico de Gallo

    In a mixing bowl, combine the tomato, onion, jalapeño, garlic, half the cilantro, and juice of the lime. Season with salt to taste. Place in the refrigerator to chill until ready to serve.

  • Step 5 - Assemble the Skillet
    5

    Assemble the Skillet

    In a large oven-safe pan, warm bacon drippings over medium heat. Once warm, add liquid egg and cook, stirring occasionally until eggs are fluffy and somewhat firm. Then mix in the potatoes and bacon. Top with shredded cheese, and place the pan in the oven and bake until the cheese is melted, about 5 minutes.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Divide the skillet contents onto two separate plates or, for a fun touch, mini skillets. Top with a dollop of Pico de Gallo. Garnish with remaining cilantro and a crack of fresh black pepper.