California Breakfast Skillet

A simple, one skillet breakfast that is perfect for the weekends! Eggs, potatoes and tomatoes, served inside a warm tortilla..YUM!

This recipe contains olive oil, potatoes (russet), eggs, milk (whole), onions (red), tomatoes (cherry), cheese (monterey jack, shredded), chives (fresh), avocados, water, garlic powder, paprika, tortillas (corn)

5 - 6 Servings

Prep time: 10 min

Cook time: 30 min

Ingredients:

• 2 tbsp. olive oil
• 3 whole russet potatoes; peeled and chopped into small cubes
• 10 large eggs
• 1/4 cup(s) whole milk
• 1/4 cup(s) red onion
• 1 cup(s) cherry tomatoes, chopped
• 4 oz. monterey jack cheese, shredded (1 cup)
• 2 tbsp. chives, finely chopped plus more for garnish
• 1 whole avocado, pitted and chopped
• 1/3 cup(s) water
• 1/2 tsp. garlic powder
• 1/2 tsp. paprika
• 1 pkg(s) corn tortillas

Instructions:

• 1. Bring a pot of water to a boil and add cauliflower. Cook 5-8 minutes (depending on size) until tender. Drain and allow to cool.
• 2. In a large bowl, stir together cream cheese, mayonnaise, garlic powder, and pepper.
• 3. Stir cauliflower into cream cheese mixture. Add pickled jalapenos, green onions, shredded cheese, crumbled bacon and chopped cilantro.
• 4. Season to taste. Refrigerate until ready to serve.