These Sheet Pan 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 and gluten-free and perfect for feeding a crowd! 2 Weight Watchers freestyle smart points per serving, including tortilla toast chips (4 chips)!
Preheat oven to 425 degrees F. Prepare a 11 x 17 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 cheese, distributing evenly over cracked eggs.
Bake eggs for 8-10 minutes. Serve immediately. * If you like the yolks a little firmer, then cook for longer (you will need to keep an eye on it)
Add additional salsa and sour cream if desired.
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.
**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.
Mexican Sheet Pan Eggs
Amount Per Serving
Calories 83Calories from Fat 45
% Daily Value*
Saturated Fat 1g6%
Vitamin A 335IU7%
Vitamin C 3.5mg4%
* Percent Daily Values are based on a 2000 calorie diet.