Texas-Style Egg and Potato Skillet

• From: American Egg Board

Ingredients

• 4 thick slices turkey bacon, chopped

• 1 med baking potato, diced (1/2-inch)

• 8 eggs, beaten

• 1/2 cup chunky salsa (or pico de gallo)

• 1/2 cup shredded smoked Cheddar cheese

• 6 8-inch flour (or whole wheat) tortillas, warmed (optional)

Smoked cheddar, bacon, and salsa make for a skillet breakfast that packs a wallop of flavor.

Directions

• 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, 6–8 minutes
• Pour eggs over mixture in skillet. As eggs begin to set, gently the eggs across the pan with an inverted spatula, forming large soft curds. Continue cooking—pulling, lifting, and folding eggs—until thickened and no visible liquid egg remains. Do not stir constantly.
• Stir in salsa; heat through. Sprinkle with cheese. Serve with tortillas, if desired.