Santa Fe Breakfast Skillet

An easy to make breakfast skillet, Sante Fe Breakfast Skillet was inspired by a breakfast dish on the Denny's menu... I know Denny's... who would have thought?

We ordered it long ago and liked it.  I forgot about it and tried it again recently, only to be disappointed.  We both remembered it better.  It was sparse on the veggies.. and far too greasy for my liking... so I decided to make my own at home.   With a few changes in cooking method... I got it to come out just right... at least we thought so.

TIPS

I changed the cooking method for most of the dish... by oven roasting the potatoes and the vegetables.. the dish was not greasy at all...

Another bonus for oven roasting instead of frying... is that you pop it in the oven and the oven does the work for you.. no standing over a hot stove. 

I also made a heaping amount of veggies for the base... making a meal hearty enough for supper.  The quantities listed are what I used.. you can use more or less of them as you prefer.

I cut the oven in half .. then cut slices.

I roast the potatoes and the veggies on separate baking pans... the potatoes take longer so I put them in the oven first.. then about 15 minutes into the baking.. I place the baking pan with the veggies in.

I line the baking pans with non-stick foil.. it works perfectly.. nothing sticks and clean up is a snap!

Cut up the potatoes and place them in a large bowl... then olive oil is a quick drizzle over them... toss them to evenly coat... (your hands work best) ... then sprinkle them with a little onion powder and dump onto a foil lined baking pan.  Spread them out then dust with Fajita seasoning...

In the same bowl you used for the potatoes.. dump the cut up veggies.. a quick drizzle of olive oil ... toss them to coat... then dump them on a foil lined baking pan.  Dust with Fajita seasoning.

Remember a little olive oil goes a long way... you use about 1 tablespoon on the potatoes and about 1 on the veggies... just eyeball it (as Rachael Ray would say).

I use my Fajita seasoning to season the potatoes and the veggies... you should try my recipe for it.. I keep it in a jar and use it in so many recipes... click here for the recipe.

To dust the potatoes and the veggies lightly with the seasoning.. I put some of the seasoning in a small strainer and gently tap it as I pass over them on the baking sheet.

You do need to cook the chorizo in a pan.. but that doesn't require a lot of work.. just a little watching and flipping.

You should be able to find chorizo in your grocery store... we find it by the kielbasa and bacon.  If you don't see it ... ask the grocery manager.

Mexican chorizo comes in plastic casings.. they look like orangey hot dogs.  You cut the casing open and squeeze out the chorizo into your skillet.. it's pasty ... as it cooks.. take a spatula and break it into pieces.. it will crumble... it usually is quite greasy... so you may want to drain it on paper towels after cooking...

This is a great dish to make for a crowd... just increase the amounts of the ingredients... and either fry up your eggs like we did or try making poached eggs... I have a perfect method for a crowd... make poachedeggs in the oven.. click here for the How-To post.

This recipe made two large portions... as pictured.

I hope you enjoy this delicious breakfast skillet!

Recipe:  Santa Fe Breakfast Skillet

All you need:

2 links chorizo, cooked and crumbled *See TIPS

1/2 red bell pepper, cut into chunks

1/2 green bell pepper, cut into chunks

1/2 yellow bell pepper, cut into chunks

1 small onion, sliced *See TIPS

1 pkg. (8 oz. ) fresh mushrooms, quartered

6 small red potatoes, quartered

Olive oil

Sprinkling of onion powder for the potatoes

2 tablespoons Fajita seasoning

2 eggs fried or poached

All you need to do:

Preheat the oven to 375 degrees F.

Line 2 baking pans with non-stick foil.

Cut up the potatoes and place them in a large bowl... then olive oil is a quick drizzle over them... toss them to evenly coat... (your hands work best) ... then sprinkle them with a little onion powder and dump onto a foil lined baking pan.  Spread them out, try to have most cut side up....  then dust with Fajita seasoning... place them in the oven... and set the timer for 15 minutes.

In the same bowl you used for the potatoes.. dump the cut up veggies.. a quick drizzle of olive oil ... toss them to coat... then dump them on a foil lined baking pan.  Dust with Fajita seasoning. 

When the timer goes off... put the veggies in the oven with the potatoes and continue roasting for about 30 minutes... until the potatoes are golden.. a little crispy on the outside and soft on the inside... the veggies should be soft and a bit charred (how soft and charred is up to you.. however you like it).

In the meantime, cook the chorizo and drain on paper towels.  When the potatoes and veggies are done.. dump them and the cooked chorizo in the large bowl you used to prep them... toss to evenly mix.

Place a "bed of the roasted potatoes/veggies on each plate.. then top with the fried or poached eggs.

Serve immediately.