Skillets like this one are my favorites to meal prep for the week. They are so simple to cook up, you can use just about whatever ingredients that you have on hand, you can have them for breakfast, lunch, or dinner, AND they’re delicious!

I’m a big fan of spices and flavor! There is no skimping in that department in my kitchen. This Tex-Mex Breakfast Skillet is packed with flavors of cumin, chili peppers, and charred veggies. You just can’t go wrong!

It’s the best when you have this meal prepped and all you have to do in the morning is reheat it. It’s so much better than other convenient, quick breakfasts out there. Plus, this one is good for you and will fuel you throughout your day!

If you want to take it to the next level, top this skillet with a fried egg! YUM!

Print Recipe

Tex-Mex Breakfast Skillet

Course

anytime, Breakfast

Prep Time

5 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 2 tbsp Avocado oil sub coconut/olive oil
• 1 Large onion diced - about 1 1/2 cups
• 1 Bell pepper
• 10 oz Frozen butternut squash chopped (you can find this in your grocer's freezer section)
• 1 Large sweet potato peeled and chopped into 1/2" pieces (*see recipe note for keto sub)
• 1 lb Ground breakfast sausage sub plain ground sausage and 1 tsp ground sage
• 2 tsp Coarse pink salt
• 2 tsp Smoked Paprika
• 2 tsp Garlic powder
• 2 tsp Onion powder
• 1 tsp Pepper
• 1 tsp Chili powder
• 1/4 cup Nutritional yeast optional
• Chopped green onions and cilan optional

Course anytime, Breakfast Prep Time 5 minutes Cook Time 20 minutes Servings servings Ingredients 2 tbsp Avocado oil sub coconut/olive oil 1 Large onion diced - about 1 1/2 cups 1 Bell pepper 10 oz Frozen butternut squash chopped (you can find this in your grocer's freezer section) 1 Large sweet potato peeled and chopped into 1/2" pieces (*see recipe note for keto sub) 1 lb Ground breakfast sausage sub plain ground sausage and 1 tsp ground sage 2 tsp Coarse pink salt 2 tsp Smoked Paprika 2 tsp Garlic powder 2 tsp Onion powder 1 tsp Pepper 1 tsp Chili powder 1/4 cup Nutritional yeast optional Chopped green onions and cilan optional

Instructions

1. In a large pan over medium heat, saute onions in avocado oil for 2-3 minutes until they've started to soften.
2. This step is totally optional! While the onion cooks, char the bell pepper under the broiler for extra flavor. Slice the pepper in half, longways, remove the seeds and place on a sheet pan under the broiler for a few minutes or until desired charred amount of skin.
3. Chop the bell pepper (charred or not) and add to the softened onions.
4. Add in sweet potatoes and butternut squash. Stir together and cook for 5 minutes.
5. Add in the breakfast sausage and break it up as it begins to brown.
6. Add in all of the seasonings, as well as the nutritional yeast, if desired.
7. Continue to stir the veggies and break up the sausage until it's almost completely browned.
8. Cover and cook for 8-10 minutes or until the squash and sweet potatoes are soft.
9. If desired, stir in a handful of chopped cilantro and 5-6 green onions.
10. Enjoy immediately, as is, or top with a fried egg!
11. Store leftovers in the refrigerator for quick breakfasts throughout the week!

Recipe Notes

* If you're sticking to keto and want to eliminate extra carbs, you can substitute 10 more oz of butternut squash for the sweet potatoes.