Source: Incredible Egg Board

Texas-Style Egg and Potato Skillet
For a fast and tasty breakfast skillet or a simple supper, scramble eggs with bacon and potatoes and mix them with pico de gallo for a dish with Tex-Mex flair.
Serves: 6
Prep Time: 5 minutes
Cook Time: 15 minutes


4 thick slices turkey bacon, chopped
1 medium baking potato, cut into 1/2-inch dice
8 large eggs, beaten
1/2 cup pico de gallo or chunky salsa
1/2 cup shredded smoked Cheddar cheese
6 flour or whole wheat tortillas, 8 inches in diameter, warmed

Cook the bacon in a large nonstick skillet over medium heat until the edges begin to brown but before it turns crispy. Pour off the drippings. Add the diced potato and cook, stirring, for 6 to 8 minutes or until the potato is tender and browned and the bacon is crisp.

Pour the eggs over the potato mixture in the skillet and cook over medium heat, gently pulling the setting eggs across the pan with a spatula to form large, soft curds. Continue pulling, lifting and folding the eggs until thickened and no visible liquid remains. Do not stir constantly.

Stir in the pico de gallo and heat through. Sprinkle with the cheese and serve with warm tortillas.