Chorizo Sheet Pan Breakfast
This chorizo sheet pan breakfast is full of flavor and perfect for prepping for breakfast for the week ahead!
Servings: 6 servings
Ingredients
- 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
Instructions
- 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!
Nutrition
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