Tex-Mex Sheet Pan Dinner

This delicious Tex-Mex Sheet Pan Dinner would also be delicious served for breakfast.

Tex-Mex Sheet Pan Dinner

Instead of parboiling potatoes on the stovetop, you can microwave them on HIGH for about 5 minutes or until almost tender.


  • 1 pound potatoes, peeled and chopped*
  • 1 tablespoon olive oil
  • 2 teaspoons Tex-Mex seasoning
  • 1/2 pound chorizo sausage, sliced
  • 4 eggs
  • 1/2 cup chopped tomatoes
  • 1/2 avocado, peeled, pitted and chopped
  • 1/4 cup cup chopped green onion
  • 2 tablespoons fresh cilantro

* Russet potatoes are best to use in this dish.


  1. Heat oven to 375 degrees F.
  2. Parboil potatoes for 10 to 12 minutes or until almost tender; drain well.
  3. Toss together potatoes, olive oil and Tex-Mex seasoning.
  4. Arrange potatoes and chorizo in even layer on foil-lined baking sheet.
  5. Bake for 15 to 20 minutes or until potatoes are golden and sausage is cooked.
  6. Crack eggs over potato mixture.
  7. Return to oven; bake for 7 to 9 minutes or until eggs are set.
  8. Sprinkle with tomatoes, avocado, green onion and cilantro.

Prep: 15 min | Cook: 45 min | Yield: 4 servings

Recipe and photo used with permission from: American Egg Board

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