Salsa Verde Soy Breakfast Skillet

Salsa Verde Soy Breakfast Skillet

Well we are coming to an end of our soybean feature during my Crop of the Month series, next we will move onto corn and corn-related recipes! 

As I’ve been going through this journey exploring soy foods, I’ve come to find that I enjoy soy products a lot more than I ever imagined! I shared about TSP (textured soy protein) when I made tacos with it and I was pleasantly surprised how much I actually liked it! This time I decided to include it in a classic breakfast skillet. 

Growing up, my dad was the master breakfast maker. I honestly longed for Sunday mornings when he would make us all breakfast. He regularly created all sorts of fun skillet meals with hashbrowns, eggs, vegetables, and other ingredients. I would always ask him, “Dad, where did you find this recipe?” His answer was always, “I made it up” said with a smile. I think it is pretty clear I gained that “skill” from him. And this skillet was just that. 

Salsa Verde Soy Breakfast Skillet - Prairie Californian

This skillet is super easy  (honestly if you don’t want to try it with soy, just sub already browned sausage) and packed full of protein thanks to the soy protein! The best thing about skillets, though, is there are no hard and fast measurements or ingredients. It is a very organic and laid back way of cooking. Putting things all in a pan and serving/enjoying it right from the pan! 

I’ve been on a salsa verde kick lately… If you’re looking for one of the rest salsa verde recipes to make at home, this one is my go-to from The Beef Jar

Salsa Verde Soy Breakfast Skillet
Serves 3
Print
Prep Time
5 min
Cook Time
15 min
Prep Time
5 min
Cook Time
15 min
Ingredients
  1. 2 tablespoons butter
  2. 1/2 onion, diced
  3. 1/2 pepper, diced (I used poblano)
  4. 1 cup diced potatoes (I used frozen)
  5. 1 cup TSP (textured soy protein)
  6. 1 cup broth (chicken or vegetable)
  7. 1/3 cup salsa verde, more to taste
  8. 2 - 3 eggs
  9. salt and pepper to taste
  10. your favorite toppings: I used cilantro, some more salsa verde, & queso fresco
Instructions
  1. Heat a medium skillet over medium high heat. Melt butter in skillet.
  2. Add onion, pepper, and potatoes. Cook over medium heat until browned and softened.
  3. Add TSP, broth, and salsa verde. Cook for 5 minutes or until almost all moisture is absorbed.
  4. Crack 2 - 3 eggs over skillet. Turn heat to low, cover, and cook until eggs reach desired doneness. You can also scramble them and pour over.
  5. Top with your favorite toppings. Salt and pepper to taste.
Notes
  1. Feel free to add or omit as necessary. The best part about a skillet, it is easily adaptable.
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