Tex-Mex Sheet Pan Baked Eggs

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This article is sponsored by Pace®Turn last night’s leftovers into your new favorite breakfast. Eggs are nestled into a hearty blend of roasted potatoes, beans, and Pace® Picante Sauce – then baked and garnished with zesty fresh cilantro and refreshing avocado crema.


  1. In a large bowl, toss together your leftover potatoes, black beans, and a jar of Pace® Picante Sauce. Tip on to a large sheet pan and bake at 350F° (180ºC) for 20 minutes. 
  2. Next, make your avocado crema, add avocados, lime juice, garlic, sour cream, salt, and pepper to a food processor and blend until smooth. 
  3. Once the potatoes have baked for 20 minutes and are crisp, remove them from the oven. Using a large spoon make 4 shallow indents in the mixture and crack in your eggs. Season with salt and pepper and place back in the oven for another 6-7 minutes. 
  4. Serve topped with your avocado crema, crumbled feta cheese, fresh cilantro, and tortillas.