This Chorizo Sheet Pan Breakfast is packed with healthy protein, starches, fats, and veggies! This is a great meal to prep for a week’s worth of breakfast or to whip up whenever you’re hosting your next brunch.

Chorizo potato sheet pan breakfast

Freezer-Friendly Breakfast Recipe

I’m excited to extend my sheet pan dinner series today with a quick venture into breakfast land! This egg-free breakfast option is delicious, simple to prepare, and incredibly satisfying. In fact, I’ve since made it twice more so that I could spoon off portions into freezer-friendly containers. Meals like this (ones that freeze/defrost well) are one of my favorite healthy living hacks! Double the batch, freeze what you can’t eat right away, and know that you’re only a defrost away from a healthy breakfast on a future busy morning.


Chorizo Sheet Pan Breakfast Ingredients

Chorizo is the star of this sheet pan breakfast! Flavorful in its own right, we’re pairing it with roasted potatoes and peppers. The beauty of a sheet pan meal is that all the flavors combine in the oven, resulting in a poised, ingredient-balanced meal. If you’re looking for ways to make this your own, feel free to swap in pork sausage for the chorizo, maybe add a few sprinkles of cojita cheese to the top, and toss in a few greens (like brussels) to the mix.

Potato chorizo sheet pan breakfast
Chorizo Potato Sheet Pan Breakfast

This morning I’m heading off to Austin, TX to meet a few of my favorite girls! Juli from PaleOMG, Lexi from Lexi’s Clean Kitchen, Vanessa Barajas of Clean Eating with a Dirty Mind and I are getting together with our friends from Siete Family Foods for a few days of fun! To follow along, be sure to check out our social media accounts for the next couple days!

Wishing you a fabulous Thursday, friends!


Cassy Joy

Chorizo Sheet Pan Breakfast

4.89 — Votes 9 votes
By Cassy
Prep: 20 minutes
Cook: 45 minutes
Total: 1 hour 5 minutes
Servings: 6 servings
This chorizo sheet pan breakfast is full of flavor and perfect for prepping for breakfast for the week ahead!


  • 2 red bell peppers deseeded and cut into 1/2 inch pieces
  • 1 1/2 pounds potatoes cut into 1/2-inch pieces
  • 2 tablespoons avocado or olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 pound ground chorizo cut into bite-sized pieces
  • 1 avocado sliced, for garnish
  • 1 lime sliced, for garnish
  • 2 tablespoons fresh chopped cilantro for garnish
  • 1 jalapeno sliced, for garnish


  • Preheat the oven to 350 F. Toss the bell peppers and potatoes in the avocado oil until evenly coated. Spread them out on a rimmed baking sheet in an even layer (divide between two sheets if too crowded). Sprinkle the top with the salt and pepper. Nestle the pieces of chorizo evenly among the peppers and potatoes. Bake at 350 F for 45 minutes, or until the potatoes look cooked through, but not burnt.
  • Squeeze the lime juice over the entire sheet pan then garnish with the avocado, jalapeno, and cilantro.
  • Enjoy!


Calories: 426kcal | Carbohydrates: 29g | Protein: 14g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 47mg | Sodium: 745mg | Potassium: 743mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1738IU | Vitamin C: 83mg | Calcium: 25mg | Iron: 2mg

Additional Info

Course: Breakfast
Cuisine: Mexican
Servings: 6 servings
Calories: 426
Keyword: breakfast, egg-free, meal prep, paleo, sheet pan

Like this recipe?

Leave a comment

About the Author

Cassy Joy Garcia, NC

Cassy Joy Garcia, a New York Times best-selling author, of Cook Once Dinner Fix, Cook Once Eat All Week, and Fed and Fit as well as the creative force behind the popular food blog Fed & Fit.

More Like This

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Delicious easy meal. We eat this for lunch and dinner as well. My toddler loves the potatoes

  2. 5 stars
    This was so delicious and easy to make. We’ve been eating it for breakfast for the last three days and we STILL look forward to it! Thanks again for your quick, easy, and yummy recipes! Your Cook Once, Eat All Week book literally taught me how to cook and has given me so much confidence in the kitchen.

  3. 5 stars
    I make this all the time, so easy and tasty. I add kale half way through for an added veggie.

  4. 5 stars
    I ended up making this for dinner tonight, (yay for breakfast leftovers!) and it was amazing. It was too hot to turn my oven on today so I cooked it in our Traeger grill, sheet pan & all. So easy and so delicious!

    1. Such a great idea, Katheryn! We’re glad you loved it!

  5. 5 stars
    Yes! This is perfect! My husband doesn’t eat eggs and he will love this!

  6. I love this, but am really not into potatoes. Any other veggies that might work?? Maybe rough chopped carrots??

    1. I made this with Butternut Squash and Apples, it was delicious

  7. 5 stars
    Love this! It is also great to make on the weekend and eat throughout the week. We’ve made this multiple times, and it is always a hit.

  8. 5 stars
    Oh my dear wonderfulness! I just made this and I am in love! The lime and cilantro garnish is not optional, oh my wow! The flavors are amazing! Definitely will be making this again. Tomorrow. Thank you for being awesome, Cassy Joy!!

  9. Just made this! I waited too long on the chorizo (should have put it in the freezer ugh!). So delicious and easy! I threw on a spice mix that I have to replace the chorizo and then topped with a couple runny eggs. Delightful!

  10. Hi Cassie! Question: is there a reason you don’t like the baking sheet with parchment first? Just wondering if I can make clean up easier. #teamlazy

  11. Sheet pan anything is my life saver. This is such a great idea for busy weekend mornings that still deserve a hearty breakfast. LOVE!

  12. I was on the search for something special to make when my husband’s brother and his wife visit next week and I knew this was perfect when it popped up in my Instagram feed this morning. Can’t wait to try it out!