Breakfast & Brunch

Mexican Egg Skillet

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Prep Time
10 min
Cook Time
10 min

  • 2 Tbsp. butter
  • 1/2 cup onion, chopped
  • 1/2 cup green or red bell pepper, diced
  • 1/2 cup mushrooms, sliced
  • 4 large eggs
  • 1 cup (4 oz.) Sargento® Fine Cut Shredded 4 Cheese Mexican or Sargento® Chef Blends® Shredded Taco Cheese
  • Salt
  • Pepper
  • Salsa (optional)
  1. Melt butter in large skillet over medium heat. Add onion and bell pepper; cook 3 minutes, stirring occasionally.
  2. Add mushrooms; cook 5 minutes or until vegetables are tender, stirring occasionally. Push vegetables to edges of skillet. Break eggs into skillet. Season eggs and vegetables with salt and pepper to taste. Sprinkle cheese over eggs and vegetables.
  3. Cover and cook 1 minute or until cheese is melted. Serve with salsa, if desired.

Serving Size 2

Calories 498

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 38.20g 59%
Sat. Fat 19.70g 99%
Mono Unsat. Fat 11.90g
Poly Unsat. Fat 2.90g
Cholesterol 456mg 152%
Sodium 802mg 33%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Sugars 0g
Protein 27g
Vitamin A 274RE
Vitamin C 33mg 55%
Calcium 455mg 46%
Iron 2mg 11%