Sheet-Pan Zucchini, Corn & Tomato Egg Bake

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 2 medium zucchini
• 1 1/2 cups fresh corn kernels
• 1 pint cherry or heirloom tomatoes
• 10 large eggs
• 1/3 cup whole milk
• 1 cup shredded Monterey Jack or cheddar
• 1/4 cup fresh basil, chopped
• 2 garlic cloves, minced
• 2 Tbsp olive oil
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes
• 3 green onions, sliced

Instructions

1. 1Preheat the oven to 375°F. Lightly oil a 9-by-13-inch sheet pan or rimmed baking dish. Dice the zucchini into 1/2-inch pieces and halve the cherry tomatoes.
2. 2Toss the zucchini, corn kernels, and tomatoes on the sheet pan with olive oil, minced garlic, salt, black pepper, and red pepper flakes. Spread into an even layer.
3. 3Roast the vegetables 12 to 15 minutes until the zucchini is tender, corn is lightly caramelized, and tomatoes have started to blister and release juices.
4. 4While the vegetables roast, whisk the eggs with the milk, remaining salt, and half the cheese until smooth and slightly frothy. Stir in most of the chopped basil and sliced green onions.
5. 5Remove the pan from the oven and give the vegetables a quick stir to redistribute. Pour the egg mixture evenly over the hot vegetables so it settles into the gaps.
6. 6Sprinkle the remaining cheese over the top. Return the pan to the oven and bake 18 to 22 minutes until the eggs are fully set in the center and the edges are puffed and golden.
7. 7Let the bake rest 5 minutes so it firms up for clean slicing. Cut into six squares and finish with the reserved basil.
8. 8Serve warm with hot sauce or a drizzle of hot honey if desired. Squares reheat beautifully in a 350°F oven or microwave, making this ideal Sunday batch prep for rushed school-week breakfasts.