Sheet-Pan Turkey Sausage Egg Bites with Blistered Corn & Heirlooms

Serves 4 · 15 min prep · 28 min cook

Ingredients

• 8 large eggs
• 8 oz cooked turkey breakfast sausage links
• 1 cup fresh sweet corn kernels
• 1 cup heirloom cherry tomatoes
• 3/4 cup shredded sharp cheddar
• 1/4 cup whole milk
• 3 green onions
• 1 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika

Instructions

1. 1Preheat the oven to 375°F and lightly oil a 12-cup standard muffin tin so the bites release cleanly later.
2. 2Slice the turkey sausage into small coins and scatter them evenly among the muffin cups.
3. 3Toss the sweet corn kernels and halved cherry tomatoes with a drizzle of olive oil, salt, and smoked paprika on a small sheet pan.
4. 4Roast the corn and tomatoes on a separate rack for 8 to 10 minutes until the corn chars lightly at the edges and the tomatoes just blister and soften.
5. 5Meanwhile whisk the eggs with the milk, remaining salt, and black pepper until fully uniform and slightly frothy.
6. 6Fold the shredded cheddar and thinly sliced green onions into the egg mixture.
7. 7Divide the roasted corn and tomatoes among the muffin cups on top of the sausage, then pour the egg mixture over everything, filling each cup three-quarters full.
8. 8Bake 16 to 18 minutes until the centers are just set, puffed, and lightly golden on top with no liquid jiggle.
9. 9Cool in the pan 3 minutes so the bites firm up, then run a thin knife each edge and lift out.
10. 10Serve warm right away or cool completely and refrigerate in an airtight container for grab-and-go school mornings; reheat 45 seconds in the microwave.