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Tex-Mex Sheet Pan Breakfast
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
mins
Cook Time
28
minutes
mins
Total Time
43
minutes
mins
Servings:
6
Servings
Author:
Carlee
Ingredients
2
chayote squash
2
medium potatoes
1
small onion
1
bell pepper
15
oz
can black beans
drained and rinsed
1
cup
corn
defrosted frozen works well
1
Tablespoon
oil
1
teaspoons
chili powder
¼
teaspoon
cumin
¼
teaspoon
salt
¼
teaspoon
pepper
¼
teaspoon
garlic powder
6
eggs
optional garnishes: diced tomatoes
cilantro and/or hot sauce
Instructions
Preheat the oven to 400 F and line a sheet pan with parchment paper or a silicone mat.
Slice the chayote in squash in half. Remove the pit and peel the exterior. Dice into about ½″ cubes.
Dice the potatoes, onions, and bell pepper.
In a large bowl, stir together the oil and the seasonings.
Toss the chopped veggies, black beans and corn in the oil and seasoning. Spread over lined baking sheet.
Roast for 20 minutes, stirring once half way through.
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.
Return to oven and bake for 8-10 minutes or until eggs are cooked to your liking.
Garnish with diced tomatoes, cilantro and hot sauce if desired.
Nutrition
Serving:
1
Serving
|
Calories:
365
kcal
|
Carbohydrates:
42
g
|
Protein:
22
g
|
Fat:
13
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
8
g
|
Cholesterol:
372
mg
|
Sodium:
559
mg
|
Fiber:
11
g
|
Sugar:
5
g
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