I could eat potatoes for every single meal of the day, and truthfully, sometimes I do. I think my favorite time of day for potatoes, though, is on a slow Saturday morning or a Sunday brunch. There's just something about an over medium egg cracked over roasted potatoes and bacon. 

My favorite way to cook this is in a cast iron skillet, but I have to say my favorite way to clean up afterwards is on a simple sheet pan in the oven, but I digress. 

Like everything, I would say to make it how you like it best. For example, my husband would rather his eggs be scrambled and a nice little drizzle of hot sauce over everything. For me, eggs and potatoes always taste better with fresh, diced avocado on top.


3-4 strips of bacon, cut into about .5" pieces

3-4 red potatoes

1/4 sweet Vidalia onion, diced

1 green pepper, diced

3 eggs 

1 avocado, diced 

fresh minced garlic (1 clove or 1 tsp)

1 tsp chili powder (optional)

salt & pepper to taste


Heat up your cast iron skillet on the stove with your choice of oil, I usually use olive oil or avocado oil. Also, preheat the oven to 350 degrees. 

Toss in the fresh garlic and bacon, and sauté until the bacon is about halfway cooked through. Then toss in all the veggies (potatoes, onions, and peppers) and salt, pepper, and chili powder and cook until the potatoes are tender. 

Once everything is cooked to your liking, make three holes in the mix to crack the eggs in. Add a pinch of salt and pepper to the eggs and put the whole pan in the oven until eggs are cooked to your liking- over medium usually takes about 8-10 minutes. 

Top with avocado, cheese, hot sauce, or whatever you fancy!

If you're feeding a crowd, a pan or two of enchiladas is always crowd favorite. Add some fresh lettuce, tomatoes, and sour cream on top- and maybe some margaritas on the side- and it'll quickly become one of your favorites too.

My husband has family in southern Colorado along the New Mexico border, where green chili is a staple. Since we've been together, I've started adding diced green chilis to everything- chili, buffalo chicken dip, eggs, and more!

The great thing about a pan of enchiladas is that while it feeds a crowd, it's also great for meal prepping and heats up just as good as fresh out of the oven. So whether you're cooking for 5 or doing your 5 day weekday meal prep, these are a must-try. 


2 large boneless, skinless chicken breasts

1 8oz package of cream cheese

1 can of diced hatch green chili

1 can of green or salsa verde enchilada sauce

1 package of shredded Mexican blend cheese

1 package of soft corn tortillas

1 tsp chili powder

1 tsp cumin

salt & pepper, to taste

cilantro, for garnish

queso fresco, for garnish


Preheat the oven to 400. Season your chicken breasts with salt, pepper, chili powder, and cumin and cook for about 30 minutes or until fully cooked. You can also use a rotisserie chicken to skip this step. 

Shred the chicken very finely. (Hint: a stand mixer with the whisk attachment will shred chicken in minutes and is much less work!). Once the chicken is shredded, add in the cream cheese, diced green chili, and half of your shredded cheese and mix until blended well. 

In a 9x12" dish, cover the bottom in a thin layer of the green enchilada sauce. Use a regular spoon and put a heaping spoonful of the chicken and cream cheese mixture into the corn tortillas. Wrap up the tortillas and place in the dish. Once the dish is full, pour the green enchilada sauce on the top of the rolled tortillas. 

Cook at 350 for 12-15 minutes to warm thoroughly. Garnish with cilantro and quest fresco and top with your favorite fresh toppings! 


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