Cheesy Zucchini & Corn Sheet-Pan Breakfast Bake

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 2 medium zucchini
• 1 1/2 cups fresh corn kernels
• 10 large eggs
• 1/2 cup whole milk
• 1 1/2 cups shredded sharp cheddar
• 1 cup cherry tomatoes
• 8 oz breakfast sausage links
• 4 green onions
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 tbsp fresh parsley

Instructions

1. 1Preheat the oven to 375°F. Lightly oil a 9×13-inch baking dish or rimmed quarter sheet pan.
2. 2Slice the breakfast sausage into ½-inch coins. Scatter them across the pan and roast 8 minutes to render some fat and begin browning.
3. 3Meanwhile, grate the zucchini on the large holes of a box grater and squeeze dry in a clean towel. Halve the cherry tomatoes and thinly slice the green onions.
4. 4In a large bowl whisk the eggs, milk, garlic powder, salt, and pepper until fully combined. Stir in the squeezed zucchini, corn kernels, most of the cheddar, and half the green onions.
5. 5Remove the pan from the oven, scatter the halved tomatoes among the sausage pieces, then pour the egg-vegetable mixture evenly over everything. Sprinkle the remaining cheddar on top.
6. 6Return to the oven and bake 22–26 minutes until the center is just set, the edges are puffed and golden, and a knife inserted in the middle comes out clean.
7. 7Rest the bake 5 minutes so it firms slightly for cleaner slices. Cut into six squares.
8. 8Garnish with the remaining green onions and chopped parsley. Serve hot; leftovers reheat well for grab-and-go school mornings.