Hot-Honey Peach & Zucchini Sheet-Pan Breakfast Bake

Serves 6 · 15 min prep · 25 min cook

Estimate for one serving

• 355 cal
• 22g protein
• 18g carbs
• 23g fat
• 3g fiber

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Ingredients

• 2 medium zucchini
• 2 ripe peaches
• 8 large eggs
• 1/2 cup whole milk
• 1 cup shredded sharp cheddar
• 6 oz cooked breakfast sausage links
• 1 cup cherry tomatoes
• 1/4 cup hot honey
• 1 Tbsp fresh thyme leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 Tbsp olive oil
• 3 green onions

Instructions

1. 1Preheat the oven to 375°F. Lightly oil a 9-by-13-inch metal baking pan or sheet pan with a rim.
2. 2Thinly slice the zucchini into half-moons and dice the peaches. Scatter both across the prepared pan along with halved cherry tomatoes and sliced cooked sausage.
3. 3In a large bowl whisk the eggs, milk, salt, pepper, and thyme until fully combined. Stir in half the cheddar.
4. 4Pour the egg mixture evenly over the vegetables and sausage in the pan. Sprinkle the remaining cheddar on top and drizzle lightly with olive oil.
5. 5Bake for 22 to 26 minutes until the eggs are fully set in the center, the edges are golden, and a knife inserted comes out clean. The top should be lightly browned and puffed.
6. 6Remove from the oven and let rest 5 minutes. Drizzle generously with hot honey so it soaks into the warm bake.
7. 7Slice into six squares, garnish with sliced green onions, and serve warm. Leftovers reheat beautifully for quick weekday breakfasts.