Sheet-Pan Sweet Corn Hash with Sausage & Baked Eggs

Breakfast hash has roots in thrifty skillet cooking that stretches simple ingredients into a full plate. This sheet-pan take browns sweet corn and sausage with potatoes, then bakes the eggs right on top for effortless cleanup.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 465 cal
• 24g protein
• 32g carbs
• 28g fat
• 5g fiber

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Ingredients

• 1 lb baby potatoes, halved
• 2 cups sweet corn kernels
• 12 oz breakfast sausage links or crumbled
• 1 medium red onion, cut into wedges
• 1 large bell pepper, chunked
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large eggs
• 1/4 cup fresh chives or scallions, sliced
• for serving hot sauce or salsa
• 1/2 cup optional shredded pepper jack cheese

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Toss the halved baby potatoes with half the olive oil, smoked paprika, garlic powder, salt, and pepper directly on the pan.
2. 2Spread the potatoes cut-side down and roast for 15 minutes until they begin to brown and soften. Meanwhile, if using sausage links, slice them into bite-size coins.
3. 3Remove the pan from the oven. Add the corn kernels, red onion wedges, bell pepper chunks, and sausage. Drizzle with the remaining oil and toss everything together so the vegetables pick up the seasoned potato oil.
4. 4Return the pan to the oven and roast another 12 to 15 minutes, stirring once halfway, until the sausage is browned, corn is lightly charred, and potatoes are fork-tender and crisp-edged.
5. 5Using a spoon, create four wells in the hash. Crack an egg into each well. If using cheese, sprinkle it the eggs now.
6. 6Bake 6 to 9 minutes more, watching closely, until the egg whites are opaque and set but the yolks are still soft and jammy. For fully set yolks, add 2 extra minutes.
7. 7Remove from the oven, scatter sliced chives over the entire pan, and finish with a grind of black pepper. Serve straight from the sheet pan with hot sauce or salsa on the side for a complete back-to-school breakfast.