This delicious Texas-style skillet is packed with protein, giving you a delicious, nutritious start to your day!
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.)
6 white OR whole wheat flour tortillas (8-inch)
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. SERVE with tortillas, if desired.
Lighter Option – Recipe can be made with reduced-fat cheese, if desired.