Southwest Breakfast Skillet

Ingredients

• 4 strips center-cut low-sodium bacon (4 ounces)
• 12 oz Yukon Gold or red potatoes, scrubbed and cut into 1/2-inch pieces
• 1/4 cup water, plus more if needed
• 8 oz white button mushrooms, diced
• 1 medium red, orange or yellow bell pepper, diced
• 1/2 small red onion, diced
• 1/4 tsp salt, divided
• 1/4 tsp ground pepper, divided
• 4 cup Swiss chard, stemmed and thinly sliced (from 1 bunch)
• 1 clove garlic, minced
• 4 large eggs
• 1/2 cup shredded Cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/4 cup prepared salsa or pico de gallo

Instructions

1. Cook bacon in a large nonstick skillet over medium heat, flipping once, until crispy, 5 to 7 minutes. Transfer the bacon to a paper-towel-lined plate. Pour off all but 2 teaspoons of the bacon fat.
2. Return the pan to medium heat. Add potatoes and cook, stirring often, for 2 minutes. Add water; cover and steam for 5 minutes, stirring once halfway through. Add mushrooms, bell pepper, onion, and 1/8 teaspoon each salt and pepper; cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in chard and garlic; cook until the chard is tender and wilted, about 2 minutes more. Crumble the bacon and stir into the mixture.
3. Spread the mixture evenly in the pan. Using the back of a wooden spoon, make 4 indentations. Crack 1 egg into each indentation (see Tip). Season with the remaining 1/8 teaspoon each salt and pepper. Cover and cook until the egg whites are set, about 5 minutes.
4. Remove from heat and top with cheese, cilantro and salsa (or pico de gallo).