sheet-pan-breakfast-fajitas

Sheet Pan Breakfast Fajitas

1 small sweet potato (about 8 oz.), peeled and cut into 1/4-inch-thick half-moons
2 tbsp. olive oil
2 peppers (one red, one yellow), quartered and sliced crosswise
1 red onion, cut into 1/4-inch-thick wedges
1/2 tsp. ground cumin
Kosher salt and pepper
8 large eggs (cold from fridge)
2 oz. extra-sharp white Cheddar, coarsely grated (about 1/2 cup)
1/2 lime, plus wedges, for serving
Chopped cilantro, sliced jalapeño, and diced avocado, for serving
8 medium flour tortillas, warmed

Step 1Heat oven to 425°F. On large rimmed baking sheet, toss potato with oil, then toss with peppers, onion, cumin, and 1/2 teaspoon each salt and pepper. Roast 15 minutes.
Step 2Toss vegetables, then move aside to make 8 empty spaces; crack 1 egg into each and season with a pinch each of salt and pepper.
Step 3Sprinkle cheese over vegetables and roast until whites are firm and yolks are desired doneness, 5 to 6 minutes for slightly runny yolks.
Step 4Squeeze juice of half lime over veggies, then sprinkle everything with cilantro and jalapeño if desired. Spoon eggs and veggies into tortillas, top with avocado, and serve with lime wedges if desired.