Southwestern Breakfast Skillet

Breakfast gets deliciously colourful! In this Southwestern Breakfast Skillet, you get all your savory breakfast favourites in one pan. You won’t want to skip out on this one.
Served with a side of warm Sonora Tortillas – mmmm!
https://www.eatingwell.com/recipe/7891798/southwest-breakfast-skillet/

4 Strips of Bacon

12 oz Yukon Gold or Red PotatoesScrubbed and cut into 1/2-inch pieces

¼ cup WaterPlus more if needed

8 oz White Button MushroomsDiced

1 Medium Red, Orange, or Yellow Bell PepperDiced

½ Small Red OnionDiced

¼ tsp SaltDivided

¼ tsp Ground PepperDivided

4 cups Swiss ChardStemmed and thinly sliced

1 Garlic CloveMinced

4 Large Eggs

½ cup Shredded Cheese

¼ cup Chopped Fresh Cilantro

¼ cup Prepared Salsa or Pico de Gallo

Cook bacon in a large nonstick skillet over medium heat, flipping once, until crispy, 5 to 7 minutes. Transfer the bacon to a paper-towel-lined plate. Pour off all but 2 teaspoons of the bacon fat.

Return the pan to medium heat. Add potatoes and cook, stirring often, for 2 minutes. Add water; cover and steam for 5 minutes, stirring once halfway through. Add mushrooms, bell pepper, onion, and 1/8 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in chard and garlic; cook until the chard is tender and wilted, about 2 minutes more. Crumble the bacon and stir into the mixture.

Spread the mixture evenly in the pan. Using the back of a wooden spoon, make 4 indentations. Crack 1 egg into each indentation. Season with the remaining 1/8 teaspoon each salt and pepper. Cover and cook until the egg whites are set, about 5 minutes.

Remove from heat and top with cheese, cilantro and salsa (or pico de gallo).

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Southwestern Breakfast Skillet