Start your day off with a burst of flavor and color with this delightful Vegetarian Sheet Pan Mexican Breakfast! Imagine a vibrant medley of roasted vegetables, perfectly baked eggs, and creamy avocado, all served straight from the oven to your table. This easy-to-make recipe not only tantalizes your taste buds but also brings the essence of Mexican cuisine right into your kitchen. With just 45 minutes from prep to plate, you can whip up a hearty breakfast that serves four, making it perfect for family gatherings or brunch with friends. Ready to elevate your breakfast game? Let’s dive into this delicious recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 can black beans, drained
- 1 cup corn
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 avocado, sliced
- 4 large eggs
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper or lightly grease with cooking spray to prevent sticking.
- Drain the black beans and rinse thoroughly under cold water. Pat them dry with a clean kitchen towel to remove excess moisture.
- Dice the red and green bell peppers into uniform, bite-sized pieces, approximately 1/2 inch in size to ensure even cooking.
- Spread the black beans, corn, and diced bell peppers evenly across the sheet pan. Drizzle with a small amount of olive oil and season generously with salt and pepper.
- Roast the vegetables in the preheated oven for 15-18 minutes, stirring once halfway through to ensure even caramelization and prevent burning.
- Remove the sheet pan from the oven and create four small wells or indentations in the vegetable mixture using the back of a spoon.
- Carefully crack one egg into each well, keeping the yolks intact. Return the sheet pan to the oven.
- Bake for an additional 8-10 minutes, or until egg whites are set but yolks remain slightly runny, depending on personal preference.
- While eggs are cooking, slice the avocado into thin, fan-like pieces.
- Once eggs are cooked, remove the sheet pan from the oven and let it rest for 2-3 minutes.
- Garnish with fresh chopped cilantro and arrange avocado slices around the eggs.
- Serve immediately, directly from the sheet pan, ensuring each serving gets an egg, vegetables, and avocado.
Tips
- Prep Ahead: To save time in the morning, you can chop the vegetables and drain the beans the night before. Store them in the refrigerator for quick assembly in the morning.
- Customize Your Veggies: Feel free to swap in your favorite vegetables! Zucchini, cherry tomatoes, or even spinach can add a unique twist to the dish.
- Egg Preferences: If you prefer firmer yolks, bake the eggs a bit longer. Keep an eye on them to achieve your desired level of doneness.
- Spice It Up: Add a pinch of chili powder or cumin to the vegetable mix for an extra kick of flavor that complements the Mexican theme.
- Garnish Creatively: Fresh cilantro is a must, but consider adding a squeeze of lime juice or a dollop of salsa on top for an added zing!
- Serving Suggestions: This dish pairs wonderfully with warm tortillas or crusty bread for a complete breakfast experience.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 15g
Fat: 16g
Saturated Fat: 4g
Cholesterol: 190mg
