Mexican Sheet Pan Breakfast Rice Skillet
One-pan Mexican breakfast with crispy rice, black beans, peppers, and baked eggs. Perfect for feeding a crowd on busy mornings.
AI SCORE
91
/100
⏱️
53 min
Time
👥
6 people
Servings
🔥
420 kcal
Calories
📊
easy
Difficulty
Ingredients
- 3 cups cooked brown rice
- 1 can black beans drained
- 2 poblano peppers diced
- 1 yellow onion diced
- 1 cup corn kernels
- 6 eggs
- 1 cup shredded cheddar cheese
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 3 tbsp olive oil
- 1/2 cup salsa
- 1/4 cup fresh cilantro
- Salt and pepper to taste
Instructions
1
Preheat oven to 400°F and grease a large sheet pan
2
Heat olive oil and toss with rice, black beans, poblanos, onion, and corn
3
Season with cumin, paprika, chili powder, salt, and pepper
4
Spread mixture evenly on sheet pan and bake 15 minutes
5
Remove and create 6 wells in the rice mixture
6
Crack eggs into the wells and sprinkle cheese around
7
Return to oven for 10-12 minutes until eggs are cooked to preference
8
Let rest 3 minutes, then garnish with cilantro
9
Serve with salsa on the side
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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