Sheet Pan Sweet Corn Summer Squash Breakfast Hash
A delightful and colorful medley of sweet corn, summer squash, and red bell pepper, perfect for a quick, nutritious breakfast or brunch.
Ingredients
Vegetables
- 2 cups sweet corn (fresh or frozen) Juicy and bursting with natural sweetness.
- 2 medium summer squash, diced Tender and mild, providing creamy texture.
- 1 medium red bell pepper, diced Vibrant and crisp, offers a pop of color.
- 1 small red onion, diced Aromatic and slightly sweet.
Seasonings and Oils
- 2 tablespoons olive oil Rich and fruity, helps in roasting.
- 2 teaspoons garlic powder For depth of flavor.
- 1 teaspoon paprika Provides a warm hue and taste.
- to taste salt and pepper Essential seasonings.
For Serving
- as needed Eggs Cooked to your liking, for a protein boost.
- as needed Fresh herbs for garnish (optional) Adds freshness and visual appeal.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash and dice the summer squash, bell pepper, and red onion.
Mixing and Roasting
- In a large mixing bowl, combine the sweet corn, diced vegetables, olive oil, garlic powder, paprika, salt, and pepper. Toss until well coated.
- Spread the mixture evenly on a sheet pan lined with parchment paper in a single layer.
- Roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and lightly caramelized.
Serving
- While the vegetables roast, cook eggs to your liking.
- Serve the roasted vegetables hot alongside cooked eggs, garnished with fresh herbs.
Notes
Feel free to customize with additional vegetables or seasonings. Leftovers can be stored in an airtight container in the refrigerator for up to three days, or frozen for up to a month.