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This Sheet Pan Chorizo Egg Bake is one of my favorite breakfasts! It’s hearty, packed with the perfect amount of spice, and easy to make with only one pan.
As if that’s not enough, this baked eggs and chorizo recipe is also gluten-free and Paleo-friendly for the perfect breakfast everyone will enjoy!
Sheet Pan Baked Eggs and Chorizo
It’s no secret that we love sheet pan recipes around here. With options like our sheet pan honey mustard chicken and veggies, sheet pan ranch chicken and vegetables, and sheet pan herb butter salmon, we rotate through a variety of sheet pan meals each week and keep our busy weeknights easy when it comes to dinner.
However, we feel that sheet pan recipes for breakfast are often overlooked. Just as easy as the dinner recipes, they’re a great way to feed a crowd and make for quick meal prep for the week. Plus, you have the opportunity to pack in tons of flavor, protein, and nutrients as we do with this sheet pan chorizo egg bake!
Savory, subtly spicy, and ready to eat in under an hour, this recipe is a no-brainer when I need a crowd-pleasing dish. Think of it like a chorizo breakfast casserole recipe without the need to cook anything in a skillet or transfer ingredients to a baking dish. The perfect breakfast, brunch, or breakfast-for-dinner situation, it’s easy to prepare and can be customized to fit all your needs.
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe, ingredient list, instructions, and nutritional information such as carbohydrates, protein, fiber, etc.!
- Potatoes: We use a combination of yellow potatoes and sweet potatoes for a sweet, buttery taste. However, you can use any potatoes you like best.
- Onion: Use a yellow or white onion for a sweet, pungent taste.
- Oil: I prefer to use avocado oil for this recipe because it has a neutral flavor. However, olive oil will also work.
- Spices: Salt, black pepper, garlic powder, chili powder, cumin, paprika, turmeric, and oregano create a warm, savory, Mexican-inspired flavor. I like to add a dash of cayenne for a little heat, but that part is up to you!
- Beans: We use kidney beans, but you can use black beans, too. Or, feel free to omit them completely to keep this recipe Paleo and/or Whole30-friendly.
- Chorizo: Use any type of chorizo sausage you like best such as spicy chorizo or Mexican chorizo. Just make sure the package says fully cooked chorizo. Or, use plain cooked breakfast sausage links.
- Eggs: You’ll need 4 large eggs.
Where I Buy My Meat
- 100% Grass-Fed, Grass-Finished Beef
- Free-Range Organic Chicken
- Humanely Raised Pork
- Wild-Caught Seafood
Delivered to your door! The latest ButcherBox deal can be found right here!
How to Make This Easy Chorizo Egg Bake
- Season: Add the diced potatoes, onion, oil, and spices to a large bowl. Toss to combine and coat. Then, arrange the mixture on a rimmed baking sheet.
- Bake: Transfer the veggies to a preheated oven, and bake for 20 minutes.
- Combine: Add the beans to the potato mixture, and use a spoon to combine them with the veggies. Then, move the mixture to one side of the pan, and add the whole (or sliced chorizo). Bake again to heat through.
- Add the eggs: Create four small divots in the potatoes, and crack the eggs. Return the baking sheet to the oven until the eggs reach your desired doneness.
Kitchen Tools I Use
Possible Variations
Feel free to mix and match any ingredients you like best to make this chorizo egg bake recipe your own! Some great variations and additions include:
- Veggies: Add extra veggies like mushrooms, bell peppers, zucchini, broccoli, or cauliflower.
- Cheese: Sprinkle shredded cheese such as cheddar cheese, pepper jack, or a Mexican blend over the mixture.
- Protein: Add to or switch up the chorizo with shredded chicken or cooked taco meat.
FAQs
Eggs are naturally gluten-free, and most chorizo is also gluten-free, making this dish gluten-free, too. That said, be sure to double-check the ingredient list just in case!
This recipe is hearty enough to serve on its own. However, I love to use it as a filling for tacos, burritos, or breakfast quesadillas. Or, I often add a side of toast and fresh fruit when serving a crowd!
Don’t forget to provide topping options like salsa, guacamole, sour cream, and fresh cilantro, too!
This recipe is best served right away. However, if you have leftovers, you can transfer them to an airtight container, and store them in the fridge for 1-2 days.
Reheat in the microwave or oven just until warmed through. Just keep in mind that the eggs will continue to cook as you reheat.
More Sheet Pan Recipes
Sheet Pan Chorizo Egg Bake
Ingredients
- 1 medium yellow potato diced to 1/2″
- 1 small sweet potato diced to 1/2″
- 1 onion diced to 1/2″
- 2 tablespoons avocado oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon oregano
- pinch cayenne optional
- 1-15 oz can kidney beans drained and rinsed
- 4 fully-cooked chorizo sausages
- 4 organic pasture-raised eggs
Instructions
- Pre-heat oven to 400ºF.
- In a large bowl combine diced potato, sweet potato, onion, avocado oil, and all spices. Toss to combine and pour onto a rimmed baking sheet.1 medium yellow potato, 1 small sweet potato, 1 onion, 2 tablespoons avocado oil, 1 teaspoon fine sea salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon garlic powder, 1/4 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon paprika, 1/4 teaspoon turmeric, 1/4 teaspoon oregano, pinch cayenne
- Place in oven and bake for 20 minutes.
- Remove pan and add beans to potato mixture and using a spoon combine on the pan. Move the mixture to one side of the sheet pan add the whole chorizo sausage to the other. Return to oven for 10 minutes. (see note)1-15 oz can kidney beans, 4 fully-cooked chorizo sausages
- Remove from oven and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks. 10 minutes for more fully baked eggs.4 organic
How is 1 serving 4 grams?
We’ll get it updated. thank you!
Has anyone used ground chorizo?
The recipe appears to be missing. Where can I find it? Thanks!
We are so sorry and our team is working on fixing this glitch ASAP. Thank you for bearing with us!
I have chorizo that I need to use up but it is not fully cooked. Can I slice it and let it cook with everything else or should I cook it before?
Oh yum this looks amazing!
Give me anything with an egg and i’m sold!
Debs @ https://tiger-mint.com
OMG…I’m officially drooling.
I’ve never tried a sheet-pan recipe for breakfast, but this looks delicious!