Tex-Mex Sheet Pan Breakfast

This Tex-Mex sheet pan breakfast is full of veggies, eggs, and more. It is super flavorful and is a great way to start you day. It also makes a great breakfast for dinner option if you are looking for some variety in your dinner menu.

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.

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.

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.

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.

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!

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.

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 as part of the mix.
• 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.

Popular Tex-Mex Recipes To Try

Baked Breakfast Chimichangas

Breakfast Enchiladas

Smothered Breakfast Burritos

Sweet Potato Hash With Chorizo

4.80 from 5 ratings

Tex-Mex Sheet Pan Breakfast

Author: Carlee

Servings: 6 Servings

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.

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Prep: 15 minutes mins

Cook: 28 minutes mins

Total: 43 minutes mins

Ingredients 

0.5x1x2x

• ▢ 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.
  2 chayote squash
• Dice the potatoes, onions, and bell pepper.
  2 medium potatoes, 1 small onion, 1 bell pepper
• In a large bowl, stir together the oil and the seasonings.
  1 Tablespoon oil, 1 teaspoons chili powder, ¼ teaspoon cumin, ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder
• Toss the chopped veggies, black beans and corn in the oil and seasoning. Spread over lined baking sheet.
  15 oz can black beans, 1 cup corn
• 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.
  6 eggs
• 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.

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Nutrition Information

Serving: 1Serving | Calories: 365kcal | Carbohydrates: 42g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 372mg | Sodium: 559mg | Fiber: 11g | Sugar: 5g

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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