MY NEW FAVORITE [ONE PAN] BREAKFAST SKILLET - ENOUGH TO FEED EVERYONE! | SAM THE COOKING GUY

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still adding flavor.

sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is leaner, while ground beef is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is budget-friendly.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients, while frozen hash browns save time.

Heat olive oil in a 12-inch cast iron pan over high heat.

Add chorizo and cook for about 1.5 minutes until it starts to brown.

Add diced poblano peppers, red jalapenos, and yellow onion; cook for about 4-5 minutes until softened.

Remove the cooked vegetables and chorizo from the pan and set aside.

Add 2 tablespoons of olive oil to the same hot pan and add 20 ounces of diced potatoes; stir to coat.

Cover the pan with a lid and cook for about 7-8 minutes, turning once or twice.

Add 28 ounces of crushed tomatoes to the potatoes and mix well.

Season with salt, black pepper, and about half a teaspoon of cumin; mix again.

Add garlic powder and Chipotle chili powder to taste; mix well and cover to let it bubble.

Add a generous amount of cheddar cheese on top and cover for 2 minutes to melt the cheese.

Create divots in the mixture and crack eggs into each divot; season the eggs with salt and pepper.

Cover the pan and cook until the egg whites are set but the yolks are still runny, keeping an eye on it to avoid overcooking the yolks.

Once done, garnish with diced avocado, cilantro, green onion, and fresh tomatoes.

Serve with tortillas for a breakfast taco experience.

Cooking Techniques

Equipment Needed

Spice Level: