This chorizo sheet pan breakfast is full of flavor and perfect for prepping for breakfast for the week ahead!
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
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.
Keywords: meal prep, egg-free, paleo, breakfast, sheet pan