Tex-Mex Sheet Pan Dinner

Tex-Mex Sheet Pan Dinner


  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.


  • 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


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.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.