Sheet-Pan Pepper Jack Egg & Corn Breakfast Hash

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 1 1/2 lb, halved baby potatoes
• 2 cups fresh sweet corn kernels
• 1, diced poblano pepper
• 1 small, sliced red onion
• 3 tbsp olive oil
• 1 tsp chili powder
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large eggs
• 1 cup shredded pepper jack cheese
• 1/4 cup chopped fresh cilantro
• for serving lime wedges
• 1, sliced avocado

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Toss the halved baby potatoes, sweet corn kernels, diced poblano, and sliced red onion with olive oil, chili powder, garlic powder, salt, and black pepper until every piece is coated.
3. 3Spread the mixture in a single even layer on the sheet pan. Roast for 20 minutes, then stir and continue roasting until the potatoes are tender and golden and the corn is lightly charred, about 10 more minutes.
4. 4Remove the pan from the oven and use a spoon to create four shallow wells among the vegetables. Crack one egg into each well.
5. 5Sprinkle the shredded pepper jack evenly over the vegetables and the eggs. Return the pan to the oven and bake until the egg whites are just set and the cheese is melted and bubbling, 6 to 8 minutes.
6. 6Watch closely so the yolks stay runny if that is your preference; pull the pan a minute early if needed.
7. 7Scatter chopped cilantro over the hot hash and divide among four plates. Top each serving with sliced avocado and a squeeze of fresh lime.
8. 8Serve immediately for a complete sheet-pan breakfast, or portion leftovers into containers for quick weekday reheats.