Tex-Mex Sheet Pan Dinner

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  • Ingredients
    1 lb. potatoes, peeled and chopped
    1 tbsp. olive oil
    2 tsp. Tex-Mex seasoning
    1/4 lb. 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 tbsp. fresh cilantro

    Yields: 4 servings

  • Nutritional Information

    Per Serving: 1/4 of recipe

    Calories: 420

    Fat: 27 g
    Saturated Fat: 8 g

    Cholesterol: 225 mg
    Sodium: 660 mg
    Carbohydrate: 25 g
    Fiber: 3 g
    Sugars: 2 g
    Protein: 19 g


  1. PREHEAT oven to 375°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. BAKE for 15 to 20 minutes or until potatoes are golden and sausage is cooked.

  5. CRACK eggs over potato mixture. RETURN to oven; BAKE for 7 to 9 minutes or until eggs are set. SPRINKLE with tomatoes, avocado, green onion and cilantro.

Insider Info

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

Russet potatoes are best to use in this dish.