Sheet-Pan Charred Corn & Pepper Egg Cups

Serves 6 · 15 min prep · 20 min cook

Ingredients

• 10 large eggs
• 1 1/2 cups fresh sweet corn kernels
• 1 large red bell pepper
• 4 green onions
• 1 cup shredded pepper jack cheese
• 1/4 cup whole milk
• for greasing olive oil or cooking spray
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp chili powder
• 2 tbsp fresh cilantro
• 1, for serving avocado

Instructions

1. 1Preheat the oven to 375°F and generously grease a 12-cup muffin tin or line with silicone cups so the eggs release cleanly. Dice the bell pepper into small pieces and thinly slice the green onions, separating whites and greens.
2. 2Heat a dry cast-iron skillet or sheet pan over high heat and add the corn kernels in a single layer. Char them, tossing once or twice, until several kernels are deeply browned and smell sweet and smoky, about 4 to 5 minutes.
3. 3In a large bowl whisk the eggs with the milk, salt, black pepper, and chili powder until the mixture is uniform and slightly frothy. Stir in the charred corn, diced pepper, green onion whites, most of the cheese, and chopped cilantro.
4. 4Divide the egg mixture evenly among the prepared muffin cups, filling each three-quarters full. Sprinkle the remaining cheese on top of each cup.
5. 5Bake until the eggs are puffed, set in the center, and lightly golden on the edges, 16 to 20 minutes. A toothpick inserted in the middle should come out clean.
6. 6Let the cups cool in the tin for 3 minutes, then run a thin knife the edges and lift them out. They will deflate slightly as they rest, which is normal.
7. 7Serve warm topped with sliced avocado, remaining green onion greens, and extra cilantro. For grab-and-go mornings, cool completely, refrigerate up to 4 days, and reheat 30 to 45 seconds in the microwave.
8. 8These portable cups deliver peak late-summer corn flavor with sheet-pan speed parents need during back-to-school week.