Sheet-Pan Turkey Sausage Sweet-Corn Breakfast Hash with Eggs

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 12 oz turkey breakfast sausage links
• 2 cups fresh sweet corn kernels
• 1 lb baby potatoes
• 1 medium red bell pepper
• 1 small yellow onion
• 1 cup cherry tomatoes
• 4 large eggs
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh chives
• for serving hot sauce

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Halve the baby potatoes, dice the onion and bell pepper into bite-size pieces, and slice the turkey sausage into 1/2-inch coins.
2. 2Toss the potatoes, onion, and bell pepper on the sheet pan with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated. Spread into a single layer and roast for 15 minutes until the potatoes start to soften and edges turn golden.
3. 3Remove the pan, scatter the sausage coins and fresh corn kernels over the vegetables, and toss gently with a spatula. Return to the oven for another 10 minutes until the sausage is browned and the corn is lightly charred in spots.
4. 4Nestle the cherry tomatoes among the hash, then use the back of a spoon to make four shallow wells. Crack one egg into each well, keeping yolks intact.
5. 5Return the pan to the oven and bake 7 to 9 minutes more, until the egg whites are just set and the yolks are still jammy. Watch closely so the yolks do not overcook.
6. 6Remove from the oven and let rest 1 minute so residual heat finishes the whites. Taste the hash and adjust salt if needed.
7. 7Scatter snipped chives over everything and divide among four plates. Serve immediately with hot sauce on the side for a bright finish.
8. 8For grab-and-go mornings, cool completely, portion into containers without the eggs, then reheat and fry a fresh egg in 2 minutes the next day.