Loaded Breakfast Skillet

• 1 pound Yukon Gold or russet potatoes
• 1 (about 15-ounce) can pinto beans
• 12 ounces uncooked breakfast sausage
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup mild or medium salsa, plus more for serving
• 1 1/4 cups shredded cheddar, pepper jack, or Mexican blend cheese, divided
• 4 large eggs
• 1 medium avocado
• 1/4 cup fresh cilantro leaves

Tortilla chips or tortillas, for serving (optional)

1. Arrange a rack in the middle of the oven and heat the oven to 375°F. Meanwhile, peel and cut 1 pound potatoes into 1-inch pieces. Drain and rinse 1 can pinto beans. Remove the casings from 12 ounces breakfast sausage if needed.
2. Heat a 10-inch cast-iron skillet or ovenproof nonstick frying pan over medium-high heat. Add the sausage and cook, breaking it up into bite-sized pieces with a wooden spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage to a paper towel-lined plate, leaving the fat in the pan.
3. Add the potatoes to the skillet and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cover and cook, stirring occasionally, until the potatoes are tender and can be easily pierced with a knife, about 10 minutes.
4. Add the beans, sausage, 1 cup salsa, and 1 cup of the shredded cheese. Stir to combine and bring to a simmer, then rescue heat to low. Sprinkle with the remaining 1/4 cup cheese. Create 4 divots in the mixture with the back of a spoon. Crack 1 large egg into each divot.
5. Bake until the egg whites are set but the yolks are still runny, 10 to 12 minutes. Meanwhile, pit and slice 1 avocado. Coarsely chop 1/4 cup fresh cilantro leaves.
6. Remove the skillet from the oven and top with the avocado and cilantro. Serve with more salsa and tortilla chips or tortillas, if desired.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.