The ULTIMATE Family Breakfast…a TEXAS Skillet!

We had a challenge this week here at FF: Find the BEST EVER “fill in the blank”. It was like Mission Impossible and I was SO up for this challenge. Since many of you have commented in the past that breakfast is a tough meal to change up, I thought I would share a dish that is as fun to make as it is to eat!

You may have heard that EVERYTHING is BIGGER in Texas…and it is true. Even Breakfast is BIGGER in Texas. I want to introduce you to the Texas Skillet–a breakfast any cowgirl would be proud to serve!

I must admit that over the past three years, I’ve honed my own recipes for this dish that quickly became a family tradition on Saturday mornings. I thought that NONE could rival my own…until a little breakfast bistro came to my little town. Egg Cetera! (Cute name, huh?!)

Egg Cetera literally dominates this style of cooking and offer SEVEN varities of this breakfast dish. Not to be outdone, I’ve stepped up my game in the skillet cooking department. And since y’all can’t get here, I’m going to do the next best thing. I’m bringing it to you. Let’s get started…

The Skillet. Not just any old skillet will do. You need a black iron one! The older it is, the better “seasoned” it will be. A “seasoned” skillet is one that has been in a fire pit to burn off old “stuff” and prepare it for oiling. Traditionally, lard was used to oil them. But I use peanut oil and get the same result.

No skillet you say? Never fear. I found a great one courtesy of Camp Chef that will do the trick if you don’t own one already. They’re “pre-seasoned” and ready to go!

The ingredients. In season veggies are a must, so depending on what’s in season you may add or substitute ingredients for that fresh from the garden taste! Most ingredients in this dish are from scratch, so you’ll need to do a little prep work the day/evening before–but it is worth it!

Shopping list:

• One dozen eggs (Free range, organic are best)
• One 3 lb bag Red Potatoes
• 6 Big Boy Tomatoes (when in season) or one 16oz can Diced Tomatoes
• 3 Roma Tomatoes
• One medium red onion
• Minced Garlic in jar
• 1 bunch of Fresh Rosemary
• Sour Cream (the REAL stuff!)
• 1 package of Shredded Cheddar Jack cheese
• 1 small bunch of Green Onions
• 1 package center cut bacon (I use Hormel)
• 1 package of ham chunks (I use Hormel)
• 1 package of breakfast sausages (I use Tennesse Pride)
• 1 bottle of Habanero Pepper Sauce (found in the condiment aisle)
• 1 small bunch of cilantro (may substitue dried if needed)
• 1 bottle of Lea and Perrins Worcestershire Sauce
• 1 lime
• Sea Salt (fine ground)
• Black Pepper (fresh ground)

Prep Work:

The day before, I always make my own salsa. There’s nothing like it and you won’t believe how easy it is!

Edie’s Fresh Salsa:

In your trusty food processor, place 6 seeded and diced Big Boy Tomatoes (you may use one 16oz can of diced tomatoes if out of season) Remember that in Texas tomatoes are ALWAYS in season–thanks to the heat. lol

Next add 2 TBSP of minced Garlic, 2 TBSP of Worcestershire Sauce, a few handfuls of chopped Cilantro, 1/2 cup of red onion diced and juice of one lime & a pinch of sea salt. Blend in your trusty food processor to desired consistency. My family prefers that it be well chopped, however yours may prefer chunky style. Last you’ll add 2-3 TSP of Habanero Pepper Sauce to taste. We like it HOT and the heat will sneak up on you–especially since it will chill overnight in the fridge.

The Morning of Prep Work:

Dice your Red Potatoes into even pieces, leave skins on–so rinse and scrub them first! I use a half to a whole bag depending on how many I’m cooking for. Set aside in bowl.

Remove the rosemary leaves from a few sprigs by running you hands along the stem moving outward. Add to potatoes in bowl.

Cut Bacon, Sausage and Ham into bite-sized pieces.

Dice your Roma tomatoes, chop your green onions and the other half of the red onion you used for the salsa. I keep my chopped veggies on my BIG cutting board next to the stove so that I can get them into the pan easily!

Let’s get this Skillet going!

Fire up your skillet on medium heat and start to brown your meats. (bacon, ham and sausage) Push to the outer edge of the skillet to keep warm. Next, add the potatoes, red onion and rosemary to the center of the skillet in the drippings rendered from the meat. Add salt and pepper to taste. Brown potatoes on both sides to desired crispness. Push to the outer edges of the skillet to prepare for the scrambled eggs.

Whip eggs in bowl in pour in center of skillet. Scramble. You may also make the eggs over medium or over hard if you prefer them that way.

When eggs are complete, you will remove them from the pan while you mix the potatoes, onions, meat in the skillet. Next top with scrambled eggs. Next add cheese, sour cream and green onions to taste. Top with salsa as the final garnish and DIG IN.

I hope that you enjoy this dish as much as my family does. I’ve included some pictures from the “Country Skillet” taken at Egg Cetera.

If you’re itching to try MORE Iron skillet cooking, I included a great recipe book for you! Simply CLICK the picture below. Enjoy!