Breakfast & Brunch

Mexican Egg Skillet

Prep Time: 10 min  |  Cook Time: 10 min  |  Servings: 2  |  Calories: 498
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Mexican Egg Skillet
Prep Time
10 min
Cook Time
10 min

Start your morning the Mexican way with a zesty skillet meal made with buttery sautéed onions and bell peppers with added mushrooms and melted Sargento® Shredded 4 Cheese Mexican - Fine Cut on top. Don’t forget your favorite zesty salsa.

  • 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® Shredded 4 Cheese Mexican - Fine Cut or Sargento® 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 20.50g 99%
Mono Unsat. Fat 11.70g
Poly Unsat. Fat 2.90g
Cholesterol 454mg 152%
Sodium 761mg 33%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 8%
Sugars 0g
Protein 27g
Vitamin A 274RE
Vitamin C 33mg 55%
Calcium 465mg 46%
Iron 3mg 11%