Breakfast In A Skillet Texas Style Food

BREAKFAST IN A SKILLET - TEXAS STYLE

Steps:

• 1. Wash potatoes and slice into medium thick rounds. I like using a mandolin for this. Place in bowl and drizzle with a little olive oil and any spicy seasoning (seasoning opt). Now layer bottom of cast iron skillet or any baking dish, approx 9x11. Cook over low heat with lid on for about 15 - 20 min until you can easily place a fork through, they should not be cooked all the way though. Once potatoes are fork tender, place about 3/4 c of cheese on top of potatoes.
• 2. For the egg mixture I used leftover taco meat and leftover pico de gallo so I was ready to go. Mix eggs, taco meat and pico together well in bowl. Pour over cheese topped potatoes.
• 3. Place in a 350° oven on center rack and bake uncovered for about 25-35 min or until center is no longer giggly. During the last few minutes of cooking time add more cheese on top and allow to melt. Let cool in pan for about 10-15 min before slicing and serving.
• 4. https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html

TEXAS-STYLE SKILLET

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until the meat is no longer pink; drain. Add the beans, tomatoes, chilies, rice, water and seasonings. Bring to a boil. Reduce heat; covered and simmer for 25 minutes, stirring occasionally. , Serve in the skillet or transfer to a shallow serving dish. Sprinkle with toppings of your choice. Serve with tortilla chips.

COWBOY BREAKFAST SANDWICHES

Steps:

• Cook the Texas toast on a griddle over medium heat, using lots of butter. Set aside.
• Fry the sausage patties in a skillet over medium heat, flattening with the spatula as they cook. Set aside.
• Mix the eggs, half-and-half and some salt and pepper in a separate bowl. Pour the eggs onto the griddle in a rectangular shape. Flip to cook on both sides. Cut the rectangle of eggs into 8 squares and set aside on a plate.
• Increase the heat, then jump the jalapeno slices onto the hot griddle. Let them sizzle for a couple of minutes, chopping them with the side of the spatula as they cook. Drop on a tablespoon of butter for flavor. Cook until the jalapenos have some brown and black bits. Remove from the griddle, then set aside.
• Spread whatever sandwich spread you'd like to use onto the Texas toast. Top with a sausage patty, eggs, a slice of cheese and some jalapenos. Top with another slice of Texas toast, then wrap in foil for serving.

LOADED BREAKFAST SKILLET

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet.
• Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper.
• Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.

BREAKFAST SKILLET

Steps:

• Preheat oven to 350°F.
• Combine potato cubes with cumin and black pepper.
• Drizzle olive oil over potatoes, and mix well.
• Place on a baking pan and bake for 30 minutes, until browned and crispy.
• When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms.
• Remove from heat, add tomato, and set aside.
• Prepare the eggs any way you like (I like them over-medium).
• When potatoes are done, mix well with veggies.
• Sprinkle with cheese.
• Place eggs on top and enjoy!