Texas-Style Egg and Idaho® Potato Skillet

Start the day with a big bang of protein with this recipe for Texas-Style Egg and Idaho® Potato Skillet. Round out the meal with a side of tortillas if desired. 


  • 4 thick slices turkey bacon (4 oz.), chopped
  • 1 medium baking potato, diced (1/2-inch)
  • 8 eggs, beaten
  • ½ cup pico de gallo OR chunky salsa
  • ½ cup shredded smoked cheddar cheese (2 oz.)
  • Optional: 6 white OR whole wheat flour tortillas (8-inch), warmed


  1. Cook bacon in large nonstick skillet over medium heat until edges begin to brown. Pour off drippings. Add potato; cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
  2. Pour eggs over mixture in skillet. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
  3. Stir in pico de gallo; heat through. Sprinkle with cheese and serve with tortillas, if desired.
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Yield: 6
Calories: 379
Sodium: 1046mg
Fat: 18g
Saturated Fat: 6g
Trans Fat: 0g
Carbs: 32g
Fiber: 2g
Protein: 21g
Cholesterol: 277mg

Recipe courtesy of the American Egg Board. 

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