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Vegetarian Sheet Pan Mexican Breakfast on white marble

Vegetarian Sheet Pan Mexican Breakfast

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  • Author: Aberdeen
  • Total Time: 55 minutes
  • Yield: Serves 4-6 1x


A full eggs and potatoes breakfast with tons of Mexican inspired flavor done on one pan in less than an hour. Vegetarian and gluten free!


Units Scale
  • 2 to 2 1/2 lbs russet potatoes, diced
  • 1 poblano pepper, seeded and diced
  • 1/2 jalapeño pepper, seeded and minced
  • 1 red bell pepper, seeded and diced
  • 1/2 yellow onion, diced
  • 30 ounces canned black beans, drained
  • 8 large eggs
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 3/4 teaspoon ground Mexican oregano
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground garlic
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon extra virgin olive oil
  • Avocado, fresh cilantro, cotija cheese, pico de Gallo for garnish


  1. Preheat oven to 400°F. Grease a sheet pan with nonstick spray.
  2. Toss potatoes, bell pepper, poblano, jalapeño, onion, spices, olive oil, salt and pepper together on the sheet. Spread out across the sheet and bake for 30 minutes
  3. Carefully remove the pan from the oven. Create 8 wells for the eggs. Crack one egg into each well. Add the black beans to the pan in little piles.
  4. Gently place the pan back into the oven and bake another 8-12 minutes, until eggs are cooked as desired.
  5. Remove the pan from the oven. Garnish with fresh cilantro, jalapeño slices, pico de Gallo, diced avocado, and cotija cheese, finishing salt and pepper as desired. Serve immediately.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes