- 1 small yellow onion, diced
- 1 red bell pepper, seeded and diced
- 1/2 cup frozen corn
- 1 jalapeño, seeded and diced
- 6 cups torn kale (from about 3–4 large leaves, tear into bite size pieces )
- 3 cups frozen hash browns, thawed
- 1 15-ounce can black beans, rinsed and drained
- 6 pasture-raised eggs, beaten with a pinch of salt
- 1/2 cup pasture-raised cheddar cheese (omit if dairy-free)
- 3 green onions, chopped
- 1/2 cup torn cilantro leaves
- Salsa of choice
- Fine grain sea salt
- Avocado oil
- Preheat your oven to 350 degrees Fahrenheit.
- In a 10” cast iron skillet over medium high heat, add a drizzle of avocado oil. Add onions, bell pepper, corn, jalapeño, and generous sprinkle of salt, and cook until just brown. Stir the kale and cook until it’s wilted and much smaller in size, about 5 minutes.
- Turn off heat and stir in hash browns and beans. Add another sprinkle of salt, then add eggs. Stir to distribute evenly and top with cheese, if using.
- Bake until set, about 30 minutes. Top with cilantro, green onions, and salsa just before serving. To reheat: Microwave or bake at 350 degrees Fahrenheit until warm. Keep cilantro and green onions in a baggie in the fridge and add just before serving. Serves 4-6. Enjoy!
Keywords: one-pan southwestern breakfast skillet