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Southwestern Skillet

  • Prep Time: 15 minutes
  • Cook Time: 25 - 33 minutes
  • Servings: 6
  • Course: Breakfast

A hearty one-pan meal loaded with vegetables and baked eggs.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Cover pan with Reynolds Wrap® Aluminum Foil to seal in flavor and keep ingredients moist.


  • 2 tablespoons butter
  • 1 pound small yellow potatoes, chopped
  • 1 red pepper, diced
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 cup black beans, rinsed and drained
  • 2 teaspoons chopped cilantro
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded Monterey Jack cheese
  • 6 eggs
  • 1 avocado, cut into 6 slices
  • Salsa for serving
  • Reynolds Wrap® Aluminum Foil


Step 1

Preheat the oven to 375 degrees F.

Step 2

Melt the butter over medium-high heat in a 10–12-inch oven-safe skillet. Add the potatoes and cook 10 minutes. Add the peppers, onions and garlic. Continue cooking for 5 minutes. Remove from heat. Stir in black beans, cilantro, salt and pepper. Use a spatula to spread the mixture evenly throughout the pan. Sprinkle on cheese.

Step 3

Crack the eggs across the top of the potato mixture. Loosely cover with Reynolds Wrap® Aluminum Foil.

Step 4

Bake 10 minutes, remove the foil and bake an additional 5 to 8 minutes or until egg whites are fully cooked and yolk is still runny.

Step 5

Serve with fresh avocado slices and salsa.

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