Tex-Mex Sheet Pan Dinner
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
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
PREHEAT oven to 375°F.
PARBOIL potatoes for 10 to 12 minutes or until almost tender; DRAIN well.
TOSS together potatoes, olive oil and Tex-Mex seasoning.
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.
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.
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.