Skip to Content

Tex-Mex Sheet Pan Breakfast

This post may contain affiliate links. Please view my disclosure page for more information.

Share with your friends!

Simple to make but so full of flavor, this Tex-Mex sheet pan breakfast also makes a great dinner. Just chop the veggies and watch the magic happen!

small cubes of veggies and egg served

Melissa’s Produce sent me produce for recipe development. As always opinions are honest and my own. 

      This Tex-Mex style sheet pan meal is so versatile, adaptable and delicious. It is a nutritious way to start your day and it’s great for dinner as well.

    It was definitely tempting to do all dessert recipes with the freaky fruit selection that Melissa’s Produce sent. But the chayote squash had my attention and it was begging to be made into something savory.

two green chayote squash

      I have been loving sheet pan meals lately. Generally they are pretty low fuss to put together with minimal clean up afterwards too.

     So I thought it would be fun to put together a Tex-Mex style sheet pan meal playing to the origins of the squash. After rifling through my pantry and fridge, inspiration struck.

scooping seed out of the middle of a chayote squash with a spoon

     I pulled out some of my favorite staples like black beans and chili powder. I had onions and peppers from our CSA, so they went in too.

    After tossing in some cubed potatoes and the cubed chayote, we really had something going! Baddabing, baddaboom… dinner was in the oven.

sheet pan filled with diced veggies and black beans

     The eggs get added a bit later to keep them from getting too dried out and rubbery. Just make them little nests and crack them right in.

     Some diced tomatoes and cilantro added a fresh finish and a colorful garnish.  A little hot sauce on top was really good too! I was quite pleased with the results.

eggs being cracked into nests formed by roasted veggies on sheet pan

     I wasn’t so sure what my husband would think though. Breakfast food isn’t his favorite any time and especially not for dinner.

    He later admitted he had his doubts when he saw what I had made, but that didn’t stop him from going back for more. He ended up eating half the trayful!

eggs baked on sheet pan with diced vegetables, beans etc. Ready to serve

      This had my mom’s name written all over it, so I sent her a picture as well. She was immediately interested and declared she was not waiting for me to post the recipe, she needed it now.

      Being the good daughter I am, I obliged and sent it over. She made a batch the next day subbing in sweet potatoes for the chayote.

close up of corner of pan showing roasted veggies and cooked eggs

    She and my dad loved it. They have had it more times than us now. I guess we had better catch up!

Tips and tricks:

  • If you don’t have chayote, more potatoes or sweet potatoes are a good substitute.
  • I can also see cubes of butternut or buttercup squash being great 
  • You could meal prep this by making a tray of the vegetables ahead of time and just warming them and topping with a fried egg during the week.
plated filled with vegetables, eggs and sprinkled with cilantro and hot sauce

More Tex-Mex breakfast ideas:

Yield: 6 Servings

Tex-Mex Sheet Pan Breakfast

sheet pan filled with roasted vegetables and eggs ready to eat

This Tex-Mex style sheet pan meal is so versatile, adaptable and delicious. It is a nutritious way to start your day and it’s great for dinner as well.

Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes

Ingredients

  • 2 chayote squash
  • 2 medium potatoes
  • 1 small onion
  • 1 bell pepper
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup corn (defrosted frozen works well)
  • 1 Tablespoon oil
  • 1-2 teaspoons chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 6-12 eggs
  • optional garnishes: diced tomatoes, cilantro and/or hot sauce

Instructions

  1. Preheat the oven to 400 F and line a sheet pan with parchment paper or a silicone baking mat.
  2. Slice the chayote in squash in half. Remove the pit and peel the exterior. Dice into about 1/2″ cubes.
  3. Dice the potatoes, onions, and bell pepper.
  4. In a large bowl, stir together the oil and the seasonings.
  5. Toss the chopped veggies, black beans and corn in the oil and seasoning. Spread over lined baking sheet.
  6. Roast for 20 minutes, stirring once half way through.
  7. Make 6 wells in the veggies and fill with cracked eggs. Put one or two eggs in each well depending on how hearty you want each portion to be.
  8. Return to oven and bake for 8-10 minutes or until eggs are cooked to your liking.
  9. Garnish with diced tomatoes, cilantro and hot sauce if desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please view my disclosure page for more information.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 365Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 372mgSodium: 559mgCarbohydrates: 42gFiber: 11gSugar: 5gProtein: 22g

All nutritional information is estimated and will depend on the exact ingredients you use.

Did you make this recipe?

I'd love to see it! Share a picture on Instagram or Pinterest and tag me @carleecooks to let me know how it went!

This Tex-Mex style sheet pan meal is so versatile, adaptable and delicious. It is a nutritious way to start your day and it's great for dinner as well.

Share with your friends!

← Previous
Cheesy Garlic Sourdough Foccacia
Next →
Healthy Pumpkin Nice Cream
Skip to Recipe