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The best recipe for a chorizo sheet pan dinner.

Chorizo Sheet Pan Dinner

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  • Author: Erin Jensen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 2-4 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top + Oven
  • Cuisine: American


A quick and easy Chorizo Sheet Pan Dinner recipe for those busy weeknights! So much flavor and super simple! 


  • 46 cups brussel sprouts (remove outer leaves, cut off bottom, and then cut in half)
  • 612 oz chorizo (check ingredients for Whole30)
  • 1 tablespoon extra virgin olive oil
  • kosher salt & ground black pepper
  • 12 avocados, sliced
  • 24 eggs
  • garnish (optional): micro-greens.


  1. Preheat oven to 375 degrees F.
  2. Place prepped brussel sprouts in a large bowl. Drizzle with olive oil. Use your hands to massage the olive oil into the Brussel sprouts.
  3. Sprinkle with a generous amount of salt and some pepper.
  4. Take a parchment-lined baking sheet and place brussel sprouts on top.
  5. Cut up chorizo into thick slices and add to the prepared baking pan.
  6. Roast in oven for 15 minutes, tossing halfway.
  7. While that is roasting, prep as many avocado halves as you want.
  8. Also, get water ready to poach eggs. (NOTE: you can also just fry an egg if that is easier)
  9. As soon as chorizo/brussel sprouts are done, poach as many eggs as you want.
  10. To serve, place chorizo/brussel sprouts in bowl, top with poached egg, and half an avocado.
  11. Garnish with micro-greens, if desired.


  • Storage: any leftover chorizo and brussel sprouts can be kept in an airtight container in the fridge for 4-5 days. We suggest waiting on the poached egg until serving.


  • Serving Size: 6 oz
  • Calories: 356
  • Sugar: 2.1 g
  • Sodium: 586.4 mg
  • Fat: 27.7 g
  • Carbohydrates: 12.2 g
  • Protein: 17.1 g
  • Cholesterol: 130.5 mg