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Originally Posted On: https://www.goodcook.com/recipes/chorizo-and-egg-breakfast-bowl-sheet-pan
Bring on the meal prep! With this clever breakfast sheet pan recipe, you’ll be able to build a whole week of delicious breakfast bowls all at once. Or, serve it up as it comes hot out of the oven to a room full of people you love. This big batch recipe is easy to prepare, made with savory Southwest flavors, and is a great way to get more veggies and protein into any morning.
What is the difference between a sheet pan and a cookie sheet?
A baking sheet or cookie sheet usually has no rim or one edge, which is raised slightly to make for easy grabbing. While a sheet pan generally has a taller rim (about 1″ high). For this recipe, the higher edges of the sheet pan help keep all the ingredients in a while, keeping the runny egg whites in place as they bake.
How do you care for sheet pans?
Rinsing a sheet pan in warm, soapy water immediately after baking is the best way to take good care of your kitchenware. If your sheet pan has a nonstick coating, wipe it clean with warm, soapy water and a dish rag or sponge, avoiding abrasive scrubbing. For extra-tough stains or cooked foods, soak the sheet pan overnight with a small amount of warm water mixed with baking soda and dish soap. Then wipe clean in the morning.
How long do cooked eggs last in the fridge?
Once cooked, eggs should be enjoyed within 3-4 days if baked or scrambled. And hard-boiled eggs should be enjoyed within 5 days. As with all leftovers, always mark a date on the outside of your food storage containers. This way, you can easily remember when something found its way to the fridge.
To use this recipe as a meal prep breakfast:
- Allow the finished dish to cool slightly before packing it in our GoodCook EveryWare Bento Bowl.
- Cover with the airtight lid, and place in the fridge until ready to enjoy.
- Reheat in the microwave, and enjoy all meals within 3-4 days of storing.
- serves: 6
- difficulty: Low
- prep: 15 minutes
- type: Breakfast
- total time: 30 minutes
ingredients
- 3 small red potatoes, microwaved until tender, then diced
- 1 small sweet potato, microwaved until tender, then diced
- 1 purple onion, diced
- 1 green pepper, diced
- 1 red pepper, diced
- 4 chorizo sausages, cooked and sliced
- 1 can of black beans
- 3 Tbsp olive oil
- 2 Tbsp taco or Southwest seasoning
- 6 eggs
- 1 Tbsp finely chopped cilantro
- 1/2 bunch green onions, diced
- 1 avocado, sliced
- 1 cup halved cherry tomatoes
- 1/2 cup sour cream or Greek Yogurt
directions
- Heat oven to 400ºF.
- In a large bowl, toss potatoes, sweet potato, onion, peppers, sausages, and beans drizzled with olive oil and taco seasoning, then toss until well coated. Pour atop a nonstick or parchment-lined baking sheet. Move the veggies slightly, making 6 small holes across the top of the baking sheet. Crack eggs into each hole, then bake for 8-10 minutes, until the eggs are soft and slightly runny.
- Garnish with cilantro and onions. Serve with avocado, fresh tomatoes, and a dollop of sour cream or Greek Yogurt.
- If desired, transfer to meal prep containers and enjoy all week
