I am a savory breakfast kind of gal! I will pretty much always take eggs in some form for brunch (and often also for dinner! I usually have brinner at least twice a week). This Southwest Breakfast Skillet is a little spicy, and totally loaded with some of my favorite foods. I often prep a full skillet of this and portion it out into five servings to heat up and enjoy before work.

 

Here’s what you’ll need…

1 medium sweet potato, sliced into disks

1 lb meatless crumbles or ground turkey

2 large bell peppers, chopped

1/2 yellow onion, diced

1 Tbs cumin

1 Tbs chili powder

1/4 cup True Made Food Veracha

1 cup spinach

5 eggs

4 green onions, chopped

coconut oil, olive oil, or butter to coat the pan

 

Directions:

  1. Add onions and oil to cast iron skillet on medium heat and allow to cook until translucent
  2. Add ground turkey with cumin, chili powder, and veracha and continue stirring until fully browned
  3. Remove from heat and set aside
  4. Layer bottom of skillet with sliced sweet potatoes and allow to brown on each side, about 3 minutes per side
  5. Reduce heat to medium low, add back ground turkey, and remaining ingredients and cook covered for 6-7 minutes
  6. Crack eggs on top, cover, and continue to cook until yolks reach desired runny-ness
  7. Top with green onions

 

If you’re feeling fancy…

Top it off with more veracha or homemade guac

or

Add black beans and corn for additional fiber and plant-based protein

 

This Southwest Breakfast Hash is exactly what your weekend brunch needs. Loaded with protein, full of flavor, and mixed with lots of veggies in every bite.

Print
Southwest Breakfast Hash
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This Southwest Breakfast Hash is loaded with flavor and just the right amount of heat. You'll be adding this to your regular brunch rotation in no time. 

Course: Breakfast
Cuisine: Mexican
Servings: 5
Author: Maddie Augustin
Ingredients
  • 1 medium sweet potato sliced into disks
  • 1 lb meatless crumbles or ground turkey
  • 2 large bell peppers chopped
  • 1/2 yellow onion diced
  • 1 Tbs cumin
  • 1 Tbs chili powder
  • 1/4 cup True Made Food Veracha
  • 1 cup spinach
  • 5 eggs
  • 4 green onions chopped
  • coconut oil olive oil, or butter to coat the pan
Instructions
  1. Add onions and oil to cast iron skillet on medium heat and allow to cook until translucent
  2. Add ground turkey with cumin, chili powder, and veracha and continue stirring until fully browned
  3. Remove from heat and set aside
  4. Layer bottom of skillet with sliced sweet potatoes and allow to brown on each side, about 3 minutes per side
  5. Reduce heat to medium low, add back ground turkey, and remaining ingredients and cook covered for 6-7 minutes
  6. Crack eggs on top, cover, and continue to cook until yolks reach desired runny-ness
  7. Top with green onions
Recipe Notes

If you're feeling fancy... Top it off with more veracha or homemade guac or Add black beans and corn for additional fiber and plant-based protein