📋 Mexican Sheet Pan Fried Eggs Recipe

one sheet pan mexican egg on a plate with tortilla toast and sheet pan with more eggs in the background

5 from 5 votes

📋 Mexican Sheet Pan Fried Eggs Recipe

These Sheet Pan Fried Eggs are like eating healthy nachos for breakfast! Baked sheet pan eggs (sunny side up eggs in the oven) are paired with Mexican nacho flavors like salsa, black olive, green onion, jalapeno and low-fat cheese for a quick and easy to make weekday morning breakfast. This breakfast can also be made ahead, as it keeps for a few days in the fridge. For those that like it less spicy, just skip the jalapenos. This recipe is also vegetarian, Weight Watchers friendly, gluten-free and perfect for feeding a crowd!

Course Breakfast, brunch

Cuisine Mexican

Keyword baked eggs, fried eggs in the oven, sheet pan eggs

Special Diet Gluten-free, Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 83kcal

Author Terri Gilson

Equipment

9x13 sheet pan

Ingredients

12 large eggs
3 tablespoon salsa
⅔ cup low- fat cheddar cheese
2-3 tablespoon tamed jalapenos
⅓ cup sliced black olives
2 green onions, chopped
2 tsp water

Garnish (optional)

guacamole (optional)
sour cream (optional)
additional salsa (optional)

Tortilla Toast chips

6 -6 inch tortillas gluten-free

US Customary - Metric

Instructions

Preheat oven to 425 degrees F/220 degrees C. Prepare a 9X13 cookie sheet pan with non-stick cooking spray.
Carefully crack eggs into the sheet pan. Try to spread them out the best you can, but they will go where they want to go so don't worry! Add 2 tsps of water dribbling between eggs, spreading as evenly as possible.
Sprinkle on jalepenos, black olives, salsa, green onion, then shredded cheese, distributing evenly over cracked eggs.
Bake eggs for 8-10 minutes for runny yolks. Serve immediately. * If you like the yolks a little firmer, then cook for longer (you will need to keep an eye on it)

Garnish (optional)

Add additional salsa and sour cream if desired.

Toast chips

Bake tortillas for 4-6 minutes (while eggs are baking) until lightly browned. Cool, then cut each tortilla into 6 pieces. Spread with guacamole, if desired.

Notes

**Note: If you use guacamole and sour cream, this will increase the calorie count and the WW freestyle smart points.

*** Note: I found that if I cooked a ½ sheet (6 eggs) it needed less time - only 7-8 minutes.

Nutrition