Nacho Chicken Tex-Mex Breakfast Skillet
This hearty Tex-Mex breakfast skillet combines savory Nacho Chicken, crispy potatoes, scrambled eggs, melty Pepper Jack cheese, and fresh avocado for a bold and satisfying start to your day.
SELECT YOUR SIZE:
Ingredients
1/2 Cup Beehive Meals Nacho Chicken
1 1/2 Cups, O'Brien Frozen Potatoes
4 Large Eggs, scrambled
1/2 Cup Pepper Jack cheese, shredded
1 Avocado, diced
Hot Sauce or Salsa of choice
Ingredients
1 Cup Beehive Meals Nacho Chicken
3 Cups, O'Brien Frozen Potatoes
8 Large Eggs, scrambled
1 Cup Pepper Jack cheese, shredded
2 Avocado, diced
Hot Sauce or Salsa of choice
Ingredients
1 1/2 Cup Beehive Meals Nacho Chicken
4 1/2 Cups, O'Brien Frozen Potatoes
12 Large Eggs, scrambled
1 1/2 Cup Pepper Jack cheese, shredded
3 Avocado, diced
Hot Sauce or Salsa of choice
Ingredients
2 Cup Beehive Meals Nacho Chicken
6 Cups, O'Brien Frozen Potatoes
16 Large Eggs, scrambled
2 Cup Pepper Jack cheese, shredded
4 Avocado, diced
Hot Sauce or Salsa of choice
Instructions
1. Follow cooking instructions to cook Nacho Chicken.
2. In a large skillet, fry O'Brien potatoes per bag cooking instruction and set aside.
3. Scramble eggs in skillet until set, then add potatoes and warmed chicken filling back in and gently fold to mix together.
4. Add cheese and let set on LOW until cheese starts to melt.
5. Remove portions to serving plate and top with diced avocado and hot sauce/salsa.