Pete and Gerry’s Organic Eggs ARE NOT affected by egg recall. See Details »

Texas-Style Egg – Potato Skillet


Texas-Style Egg - Potato Skillet Overall rating: 0 out of 5 based on 0 reviews.

Bacon and eggs – classic. Now add cheese and salsa, and you’ve got a hearty dinner: Texas-Style-Egg-Potato Skillet.


20 Minutes


6 Servings


4 Thick Slices Turkey Bacon (4 oz.) Chopped

1 Medium Baking Potato Diced (1/2-Inch)

8 Pete & Gerry’s Organic Eggs Beaten

1/2 Cup Pico de Gallo or Chunky Salsa

1/2 Cup Shredded Smoked Cheddar Cheese (2 oz.)

6 Flour or Whole Wheat Tortillas (8-inch) Warmed


Scramble Mexican favorites, like potatoes and tortilla chips, for a fast and tasty breakfast skillet or simple supper.

Lighter Option: Recipe can be made with reduced-fat cheese, if desired.


  1. COOK bacon in large nonstick skillet over medium heat until edges begin to brown. POUR OFF drippings. ADD potato; cook and stir until potato is tender and browned and bacon is crisp, 6 to 8 minutes.
  2. POUR eggs over mixture in skillet. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
  3. STIR IN pico de gallo; heat through. SPRINKLE with cheese. SERVE with tortillas, if desired.

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Pete and Gerry’s Organic Eggs not affected by egg recall!

Over 200 million eggs have been recalled recently by another company due to a concern over Salmonella stemming from a single Rose Acre Farms location in North Carolina.

None of our eggs are part of this recall as we would never produce eggs on a factory farm of that size or style. If you’re concerned about eggs you purchased recently, see what brands have been recalled.

Pete and Gerry’s Organic Eggs are produced responsibly and safely on small family farms. Learn more about why our eggs are different.