Sheet-Pan Sweet Corn & Pepper Breakfast Hash with Crispy Eggs

Sheet-pan cooking turns breakfast hash into an easy weeknight-style morning win. Sweet corn and bell peppers roast with baby potatoes until edges caramelize, then eggs crisp right on the pan for a savory one-pan start.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 380 cal
• 16g protein
• 42g carbs
• 18g fat
• 7g fiber

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Ingredients

• 3 cups fresh sweet corn kernels
• 1 lb baby potatoes, diced small
• 2 cups bell peppers, chopped
• 1 medium red onion, sliced
• 4 large eggs
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh chives or scallions, sliced
• 1/3 cup crumbled cotija or feta
• for serving lime wedges
• optional hot sauce

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup. Place the diced potatoes on the pan, drizzle with half the olive oil, and season with salt, pepper, and half the smoked paprika. Toss to coat and spread into a single layer.
2. 2Roast the potatoes for 15 minutes until they begin to turn golden at the edges and are starting to soften when pierced with a fork.
3. 3Remove the pan from the oven. Add the sweet corn kernels, chopped bell peppers, and sliced red onion. Drizzle with the remaining olive oil and sprinkle on the garlic powder, cumin, remaining smoked paprika, and another pinch of salt. Toss everything together right on the pan so the vegetables are evenly coated.
4. 4Return the sheet pan to the oven and roast another 12 to 15 minutes, stirring once halfway, until the corn is lightly charred in spots, the peppers are tender-crisp, and the potatoes are fully cooked and crispy.
5. 5Carefully remove the hot pan. Use a spoon to create four shallow wells in the vegetable hash. Crack one egg into each well. Season the eggs lightly with salt and pepper.
6. 6Return the pan to the oven and bake 5 to 8 minutes more, watching closely, until the egg whites are set but the yolks are still runny and jammy. For firmer yolks, add 1 to 2 extra minutes.
7. 7Pull the pan from the oven. Immediately scatter the crumbled cotija or feta and sliced chives over the hot hash so the cheese softens slightly.
8. 8Portion the hash and eggs onto plates. Squeeze fresh lime over each serving and offer hot sauce at the table. Serve straight from the sheet pan for easy weekday cleanup.