Sheet-Pan Sweet Corn & Turkey Sausage Egg Bites

Sheet-pan baking has become a signature shortcut for American breakfast meal prep, turning eggs into tidy, shareable bites. Sweet corn and turkey sausage mingle with sharp cheddar for a sunny, savory morning plate.

Serves 6 · 15 min prep · 22 min cook

Estimate for one serving

• 248 cal
• 22g protein
• 9g carbs
• 14g fat

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Ingredients

• 10 large eggs
• 8 oz cooked turkey breakfast sausage
• 1 1/2 cups fresh sweet corn kernels
• 1 cup shredded sharp cheddar
• 1 cup cherry tomatoes
• 2 cups baby spinach
• 1/3 cup whole milk
• 3 green onions
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• as needed olive oil spray

Instructions

1. 1Preheat the oven to 375°F and generously spray a 12-cup muffin tin or a parchment-lined rimmed sheet pan with olive oil spray.
2. 2Crumble or chop the cooked turkey sausage into small pieces and scatter evenly across the muffin cups or sheet pan.
3. 3Halve the cherry tomatoes and thinly slice the green onions; place both in a bowl with the fresh corn kernels and baby spinach.
4. 4In a large pitcher or bowl whisk the eggs, milk, garlic powder, smoked paprika, salt, and pepper until frothy and uniform.
5. 5Divide the vegetable-sausage mixture among the muffin cups (or spread on the sheet pan), then pour the egg mixture over everything so it nearly reaches the rims.
6. 6Sprinkle the shredded cheddar evenly over the tops.
7. 7Bake 18–22 minutes until the eggs are fully set, puffed, and lightly golden at the edges; a knife inserted in the center should come out clean.
8. 8Cool in the pan 5 minutes so the bites firm up and release cleanly.
9. 9Run a thin knife each cup and lift out; for sheet-pan style, cut into 12 even squares.
10. 10Serve immediately with hot sauce if desired, or cool completely and refrigerate in an airtight container for grab-and-go reheats all week.
11. 11To reheat, microwave 30–45 seconds or warm in a 300°F oven for 8 minutes until hot through.