Sheet-Pan Zucchini & Tomato Egg Bake with Fresh Corn

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 2 medium zucchini
• 2 cups cherry tomatoes
• 1 cup fresh corn kernels
• 10 large eggs
• 1/2 cup whole milk
• 1 cup shredded sharp cheddar
• 1/3 cup sliced green onions
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1/2 tsp dried oregano
• 2 tbsp hot honey for serving

Instructions

1. 1Preheat the oven to 375°F. Lightly oil a 9-by-13-inch sheet pan or baking dish.
2. 2Trim the zucchini and cut into 1/2-inch half-moons. Scatter the zucchini, cherry tomatoes, and corn kernels across the prepared pan. Drizzle with olive oil and season with half the salt, pepper, garlic powder, and oregano.
3. 3Roast the vegetables for 12 to 15 minutes until the zucchini is tender and the tomatoes have started to blister and release juices.
4. 4While the vegetables roast, whisk the eggs, milk, remaining salt, pepper, garlic powder, and oregano in a large bowl until fully blended and slightly frothy. Stir in half the cheddar and most of the green onions.
5. 5Remove the pan from the oven and carefully pour the egg mixture evenly over the hot vegetables. Tilt the pan gently so the eggs fill all the gaps.
6. 6Sprinkle the remaining cheddar over the top. Return the pan to the oven and bake 18 to 22 minutes until the eggs are fully set in the center, puffed, and lightly golden at the edges.
7. 7Let the bake rest 5 minutes so it firms up for cleaner slicing. Cut into six equal squares.
8. 8Plate each square, scatter the remaining green onions on top, and finish with a light drizzle of hot honey. Serve warm; leftovers reheat well for weekday mornings.