Description
A delicious and satisfying Sheet Pan Sweet Corn Summer Squash Breakfast Hash, perfect for a stress-free morning meal.
Ingredients
Scale
- 2 cups sweet corn (fresh or frozen)
- 2 cups summer squash (diced)
- 1 cup red bell pepper (diced)
- 1 cup red onion (diced)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- 1 cup fresh herbs (optional, for garnish)
- 4 eggs (optional, any style)
Instructions
- Preheat your oven to 400°F (200°C).
- Dice the summer squash, bell pepper, and red onion into bite-sized pieces.
- Combine sweet corn, diced vegetables, olive oil, garlic powder, paprika, salt, and pepper in a mixing bowl.
- Spread the mixture onto a sheet pan lined with parchment paper in a single layer.
- Roast in the oven for 25-30 minutes, stirring halfway through.
- Cook your eggs to your liking while the veggies roast.
- Serve hot from the oven with your eggs.
Notes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 3 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 5 g
- Cholesterol: 186 mg