Sheet Pan Breakfast Fajitas
Everyone’s favorite fajitas for breakfast! Loaded with bell peppers and eggs that cook right on the sheet pan! EASY CLEAN UP!
Greetings from Big Bear!
Butters and I took a mini staycation 100 miles from the city.
Just so we can drink coffee on the porch with a view of the mountains.
And basically we are never leaving the cabin.
Except for that coffee run.
We’re also making these breakfast fajitas.
Eating them straight off the pan.
Because why add more to the dish load, right?
We’re all friends here, so no judgment.
Just let the yolk ooze out onto the peppers.
And dig right in with everyone else.
Sheet Pan Breakfast Fajitas
Everyone’s favorite fajitas for breakfast! Loaded with bell peppers and eggs that cook right on the sheet pan! EASY CLEAN UP!
Ingredients
- 1 red bell pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 tablespoon freshly squeezed lime juice
- 3 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 teaspoon ground paprika
- ¼ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 6 large eggs
- 1 avocado, halved, peeled, seeded and sliced
- ¼ cup chopped fresh cilantro leaves
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place bell peppers in a single layer onto the prepared baking sheet. Stir in olive oil, chili powder, lime juice, garlic, cumin, paprika and onion powder, and gently toss to combine; season with salt and pepper, to taste.
- Place into oven and bake until tender, about 12-15 minutes.
- Remove from oven and create 6 wells. Add eggs, gently cracking the eggs throughout and keeping the yolk intact; season with salt and pepper, to taste.
- Place into oven and bake until the egg whites have set, an additional 8-12 minutes.
- Serve immediately, garnished with avocado and cilantro, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
I made this today and made a few additions and changes. The end result was marvelous!
I added a quarter red onion, sliced. Instead of green bell pepper, I used the yellow to add to the red and orange [they come together at Sam’s Club]
Instead of dirtying the sheet pan, I covered it with parchment paper then sprayed that with olive oil spray.
I also put all the ingredients except the eggs, avocado and cilantro in a large bowl to coat well and made it much easier than directly in the pan. Then I added this to the pan and cooked as the recipe said.
Very nice, different way to eat breakfast!
Absolutely loved it! Made this for dinner actually, and even my picky 13-year-old ate every last bit! Going in the to-make-again folder for sure! (=
So easy, thank you!
Thinking onion would be good to add but don’t want it to overwhelm the flavor. Thoughts?
Sounds amazing!
Amazing break fast. I like your recipe. Thank you for sharing thi one.
Thank you for your feedback! Glad you liked it 🙂
Chungah, where do you get your sheet pans, or do you have recommendations? I’ve been in the market for something sturdy with a slight lip like I see in so many of your photos. Would appreciate any tips you have!
I actually buy them at Sur La Table!
This is brilliant! I have never enjoyed breakfast. No offense to the pancake and bacon crowd but… I am NOT a morning person so making a mess in the kitchen first thing in the morning…no thank you. Also, I have never enjoyed breakfast food for breakfast. Don’t get me wrong, I LOVE breakfast for supper…my taste buds have just always said no way for starting my day. (I’m the weird one having the chicken wrap…or burger…for breakfast. Lol) BUT Chungah to the rescue! It’s supper…but for breakfast…with an egg on top!!! AND all of that deliciousness in ONE PAN! Hello mornings!!! Thank you Chungah.
I have this feeling like Breakfast Fajitas are about to become 97.59 % of my breakfasts from now on.