Sheet Pan Breakfast Fajitas

Sheet Pan Breakfast Fajitas

By Erin Huffstetler | 10/28/2018 | No Comments
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Looking for something new to serve for brunches and holiday breakfasts? These sheet pan breakfast fajitas only take 15 minutes to make, and will leave you with just one pan to wash when you’re done. But the best part is the breakfast itself. A sunny side up egg and fajita veggies piled high in a warm tortilla is a spectacular way to start the day. If you’re a fan of breakfast for dinner, it’s also happens to be a pretty spectacular way to end one.

Sheet Pan Breakfast Fajitas

Ingredients:

4 bell peppers, sliced (or 5 cups frozen pepper strips)
1 large onion, sliced
6 large eggs
3 Tbsp fajita seasoning mix Here’s my fajita seasoning recipe
2 Tbsp vegetable oil

What You Do:

Peppers and Onions Tossed With Oil and Fajita Seasoning

Preheat the broiler on your oven. Place a sheet pan inside, so it pre-heats, too.

While you’re waiting for the oven to heat up, toss the peppers and onions with the oil and fajita seasoning mix, until well coated.

Seasoned Fajita Veggies on Sheet Pan

Spread your seasoned veggies out on a sheet pan, and broil for 11 minutes, stirring regularly to keep them from burning.

Veggies Pushed Aside to Make Room for Eggs

Pull the pan from the oven, and push the veggies aside to create six spots for the eggs.

Eggs Cracked on Sheet Pan

Crack the eggs into the holes you’ve created.

Sheet Pan Breakfast Fajitas Closeup

Then, pop the pan back in the oven, and broil for another 3-4 minutes, or until the egg whites have set.

Breakfast Fajitas on Plates

Serve with warm tortillas, cheese and salsa.

Tip: Use a large spatula to serve the eggs, so you don’t break the yolks.

Need to Feed a Crowd?

Broil the peppers and onions on one pan, and the eggs on another. This will allow you to make twice as many veggies and eggs, so you have enough to feed up to 12 people. The best part? It’ll only take you an extra four minutes to make a double batch. Just broil the veggies for 15 minutes. Then, broil the eggs for 3-4 minutes. This will ensure that everything is still hot when you serve it.

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Sheet Pan Breakfast Fajitas

Sheet Pan Breakfast Fajitas

It only takes a sheet pan, and 15 minutes, to make these breakfast fajitas stuffed with sunny side up eggs and veggies.


  • Author: Erin Huffstetler, myfrugalhome.com
  • Prep Time: 5 minutes
  • Cook Time: 14 minutes (up to 15 minutes)
  • Total Time: 19 minutes
  • Yield: 6 servings (see notes for 12 serving version)
  • Category: Breakfast
  • Method: Oven
  • Cuisine: Mexican

Ingredients:

  • 4 bell peppers, sliced (or 5 cups frozen pepper strips)
  • 1 large onion, sliced
  • 6 large eggs
  • 3 Tbsp fajita seasoning mix Here’s my fajita seasoning recipe
  • 2 Tbsp vegetable oil

Instructions:

Preheat your broiler. Place a sheet pan in the oven, so it pre-heats at the same time.

Toss the veggies with the oil and fajita seasoning.

Then, spread them out in a single layer on the heated sheet pan.

Broil for 11 minutes, stirring periodically, so the veggies don’t burn.

Remove the pan from the oven. Push some of the veggies aside to make room for the eggs.

Crack the eggs into the holes you’ve made. Then, return the pan to the oven, and broil for another 3-4 minutes, or until the whites have set, and the yolks are as cooked as you’d like them.

Serve with warm tortillas, salsa, cheese and your favorite fajita toppings.

Notes

To make a larger batch, cook the veggies on one pan and the eggs on another. This will give you enough room to double the recipe. Broil the peppers and onions for 15 minutes, and the eggs for 3-4 minutes. Broil the veggies first, so everything will be hot when you serve it.

More Breakfast Recipes to Feed a Crowd

Crockpot Quiche

Crockpot Quiche

Ham, Egg and Cheese Croissant

Freezer Breakfast Croissant Sandwiches

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