Best New Mexican Breakfast Skillet Recipes

Mexican Breakfast Skillet image

Provided by Old El Paso

Categories Breakfast

Time 30m

Yield 4

Number Of Ingredients 14

6 eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
4 small red potatoes, unpeeled, chopped into 1/2-inch pieces (about 2 cups)
1/2 cup chopped red bell pepper
1 tablespoon finely chopped, seeded jalapeño chile
1 teaspoon finely chopped garlic
1 cup Old El Paso™ Shredded Mexican Style 4 Cheese Blend (4 oz)
1/4 cup sliced green onions (4 medium)
2 teaspoons chopped fresh cilantro leaves
1/2 cup pico de gallo salsa
1/3 cup Old El Paso™ Creamy Salsa Verde Sauce

Steps:

In medium bowl, beat eggs with whisk. Add milk, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper; beat well. Set aside.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add potatoes; sprinkle remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper on potatoes. Cook 5 minutes, stirring occasionally. Add bell pepper; cook 4 to 5 minutes or until vegetables are tender. Add chile and garlic; cook 30 to 60 seconds, stirring frequently, until softened.
Reduce heat to medium; add egg mixture to skillet; cook 3 to 5 minutes, scraping cooked eggs up from bottom of skillet occasionally, until mixture is firm but still moist.
Remove from heat; stir in cheese and green onions. Top with cilantro and pico de gallo. Drizzle sauce over top.

Fried Matzoh image

Provided by Carole Chernick

Yield Serves 2 to 4

Number Of Ingredients 4

4 eggs
Salt and pepper
4 sheets plain matzoh, broken into quarters
3 tablespoons butter

Steps:

In a mixing bowl, beat the eggs and add a dash of salt and pepper. In another bowl, soak the matzoh in warm water for about 30 seconds. Remove and set aside. In a large skillet over medium heat, melt the butter. Add the matzoh to the egg mixture, tossing gently to coat (making sure not to break up the matzoh too much), and add this to the hot skillet. Allow the matzoh to cook undisturbed for 2 to 3 minutes, or until the bottom begins to brown. Turn it over, stirring gently to cook through and allow the other side to brown (the matzoh will begin to break up at this point, which is fine). Add salt and pepper to taste. Serve immediately.