Sheet-Pan Zucchini, Tomato & Sausage Breakfast Bake

Serves 6 · 15 min prep · 28 min cook

Estimate for one serving

• 380 cal
• 26g protein
• 16g carbs
• 24g fat
• 3g fiber

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Ingredients

• 12 oz Italian chicken sausage links
• 2 medium zucchini
• 2 cups cherry tomatoes
• 1 cup fresh corn kernels
• 6 large eggs
• 1 cup shredded mozzarella
• 3 tbsp olive oil
• 3 garlic cloves
• 1 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil
• optional crusty bread for serving

Instructions

1. 1Preheat the oven to 425°F and line a rimmed half-sheet pan with parchment. Slice the sausage into 1/2-inch coins and scatter them across the pan.
2. 2Trim the zucchini and cut into 1/2-inch half-moons. Add the zucchini, cherry tomatoes, and corn kernels to the pan.
3. 3Mince the garlic and toss everything on the pan with olive oil, oregano, salt, and pepper until evenly coated and spread in a single layer.
4. 4Roast 18 minutes, stirring once halfway, until the sausage is browned, zucchini is tender-crisp, and tomatoes are blistered and starting to collapse.
5. 5Remove the pan from the oven and use a spoon to make six shallow wells among the vegetables. Crack one egg into each well.
6. 6Sprinkle the mozzarella evenly over the vegetables (avoid dumping it directly on the egg yolks). Return the pan to the oven for 6 to 8 minutes until the egg whites are just set and the yolks are still runny.
7. 7Switch the oven to broil for the final 60 to 90 seconds if you want extra color on the cheese; watch closely so nothing burns.
8. 8Scatter torn basil over the hot pan. Scoop portions into bowls, making sure each serving gets an egg, and serve with toasted crusty bread for swiping up the jammy yolks and tomato juices.