Tex-Mex Turkey Sausage Breakfast Skillet with Charred Corn, Black Beans & Soft Eggs

Tex-Mex cooking blends Texas ranch traditions with Mexican spices into bold morning fare. This one-skillet breakfast chars sweet corn beside turkey sausage, then tucks in black beans and soft eggs for a high-protein start.

Serves 4 · 12 min prep · 18 min cook

Estimate for one serving

• 425 cal
• 28g protein
• 29g carbs
• 23g fat

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Ingredients

• 1 tbsp olive oil
• 8 oz turkey breakfast sausage, casings removed
• 2 cups fresh sweet corn kernels
• 1 medium red bell pepper, diced
• 1 jalapeño, seeded and minced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 can (15 oz) canned black beans, drained and rinsed
• 1 medium heirloom tomato, diced
• 4 large eggs
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped
• 1 lime
• 1 avocado, sliced

Instructions

1. 1Heat a 12-inch cast-iron or heavy nonstick skillet over medium-high heat until hot, then add the olive oil and swirl to coat. Crumble in the turkey breakfast sausage and cook, breaking it into small pieces with a wooden spoon, until browned and cooked through with no pink remaining, about 5 to 6 minutes.
2. 2Push the sausage to one side of the skillet. Add the fresh sweet corn kernels in an even layer on the empty side and let them sit undisturbed for 2 to 3 minutes so the bottoms char and turn deep golden with a toasty aroma. Stir the corn into the sausage and cook 1 minute more.
3. 3Add the diced red bell pepper and minced jalapeño. Cook, stirring occasionally, until the pepper softens and develops light blistered edges, about 3 minutes.
4. 4Stir in the minced garlic, ground cumin, chili powder, smoked paprika, kosher salt, and black pepper. Cook just until the spices bloom and smell fragrant, 30 to 45 seconds, watching carefully so the garlic does not burn.
5. 5Fold in the drained black beans and diced heirloom tomato. Cook 2 minutes, scraping up any browned bits from the bottom of the pan as the tomato juices loosen them, until the mixture is hot and slightly saucy.
6. 6Use the back of a spoon to create four shallow wells in the sausage-corn mixture. Crack one egg into each well so the whites settle into the vegetables.
7. 7Reduce the heat to medium-low. Sprinkle the shredded Monterey Jack cheese evenly over the entire skillet, then cover with a tight-fitting lid. Cook until the egg whites are fully set and opaque but the yolks are still soft and runny, 4 to 6 minutes (or 1 to 2 minutes longer for firmer yolks).
8. 8Remove the skillet from the heat. Squeeze the juice of the lime over the top and scatter the chopped cilantro across the surface.
9. 9Divide the skillet into four portions, making sure each plate gets one egg. Top each serving with sliced avocado and serve immediately while the eggs are warm and the corn still carries charred flavor. Leftovers reheat well in a covered skillet or microwave for quick school mornings.