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Sheet Pan Sweet Corn Summer Squash Breakfast Hash

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 350
A vibrant and hearty breakfast hash featuring fresh summer vegetables, corn, and eggs baked to perfection on a sheet pan.

Ingredients

Vegetables

  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 medium summer squash, cut into 1/2-in cubes
  • 1 medium zucchini, cut into 1/2-in cubes
  • 2 medium russet potatoes, cut into 1/2-in cubes
  • 3 ears corn, husks and silk removed and kernels cut off the cob
  • 3 tablespoons unsalted butter, melted
  • to taste Salt and pepper
  • 4 large eggs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup sliced green onions

Instructions 

  • Preheat oven to 400°F (200°C). Spray a sheet pan with cooking spray.
  • Combine onion, garlic, squash, zucchini, potatoes, corn, and melted butter in a bowl; season with salt and pepper.
  • Spread vegetables on the sheet pan and roast for 35-40 minutes, stirring halfway.
  • Make four nests in the hash, crack an egg into each, and bake for 5-8 minutes until eggs are set.
  • Sprinkle with Parmesan and green onions; serve warm.

Notes

For extra flavor, add a pinch of smoked paprika or hot sauce.
Calories: 350kcal
Cost: $15
Course: Breakfast
Cuisine: American
Keyword: Eggs, Summer, Vegetables