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.
Servings: 6 Servings
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
- diced tomatoes, cilantro, hot sauce etc. for garnish optional
Instructions
- Preheat the oven to 400℉ and line a sheet pan with parchment paper or a silicone mat.
- Slice the 2 chayote squash in half. Remove the pit and peel the exterior. Dice into about ½″ cubes.
- Dice the 2 medium potatoes, 1 small onion, and 1 bell pepper.
- In a large bowl, stir together the 1 Tablespoon oil and 1 teaspoons chili powder, ¼ teaspoon cumin, ¼ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon garlic powder.
- Toss the chopped veggies, 15 oz can black beans and 1 cup 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: 1Serving | Calories: 225kcal | Carbohydrates: 30g | Protein: 12g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 164mg | Sodium: 444mg | Potassium: 712mg | Fiber: 8g | Sugar: 3g | Vitamin A: 964IU | Vitamin C: 46mg | Calcium: 73mg | Iron: 3mg
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