2 links chorizo, cooked and crumbled
1/2 red bell pepper, cut into chunks
1/2 green bell pepper, cut into chunks
1/2 yellow bell pepper, cut into chunks
1 small onion, sliced
8 oz. fresh mushrooms, quartered
6 small red potatoes, quartered
1 Olive oil
1 Onion powder
2 tbsp. Fajita seasoning
2 eggs fried or poached
Preheat oven to 375 degrees.
Line 2 baking pans with non-stick foil.
Cut potatoes and place them in a large bowl and drizzle olive oil over them to coat evenly.
Sprinkle them with onion powder and set on foil lined baking pan, spread out.
Dust with fajita seasoning and place in oven for 15 minutes.
Dump cut up veggies in same bowl potatoes were in and drizzle olive oil on top, tossing them to coat.
Place on foil lined baking pan and dust with fajita seasoning.
Put veggies in oven after 15 minutes and let them roast with potatoes for 30 minutes, until potatoes are golden.
Cook chorizo and drain on paper towels.
Mix cooked chorizo, potatoes, and vegetables in large bowl.
Top with fried or poached eggs.
Sugar: 29g
:
Calcium: 703mg
Calories: 1538kcal
Carbohydrates: 249g
Cholesterol: 460mg
Fat: 38g
Fiber: 41g
Iron: 26mg
Potassium: 7488mg
Protein: 64g
Saturated Fat: 19g
Sodium: 3149mg
Vitamin A: 4217IU
Vitamin C: 387mg
