Save A vibrant, fuss-free breakfast featuring fluffy eggs and affordable roasted vegetables, all cooked together on a single sheet pan for quick prep and easy cleanup.
This recipe quickly became my go-to for busy weekdays when I want something nourishing without spending a lot of time in the kitchen. Tossing everything on one pan makes mornings feel so much lighter.
Ingredients
- Bell pepper: 1 cup, diced (any color)
- Zucchini: 1 cup, diced
- Cherry tomatoes: 1 cup, halved
- Red onion: 1/2 cup, thinly sliced
- Baby spinach: 1 cup, roughly chopped
- Eggs: 8 large
- Milk: 1/4 cup (dairy or unsweetened non-dairy alternative)
- Cheddar cheese: 1/2 cup shredded (optional)
- Olive oil: 2 tbsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Dried oregano or Italian seasoning: 1/2 tsp
Instructions
- Prep Sheet Pan:
- Preheat oven to 400°F (200°C). Lightly grease a rimmed baking sheet with 1 tbsp olive oil.
- Roast Vegetables:
- Spread bell pepper, zucchini, cherry tomatoes, and red onion evenly on the sheet pan. Drizzle with remaining olive oil, sprinkle with half the salt and pepper, and toss to coat.
- Cook Veggies:
- Roast vegetables in the oven for 10 minutes.
- Mix Eggs:
- Meanwhile, whisk eggs, milk, remaining salt and pepper, and oregano in a large bowl until well combined.
- Add Spinach & Eggs:
- Remove sheet pan from oven. Scatter spinach over the roasted vegetables. Pour egg mixture evenly over everything.
- Add Cheese:
- Sprinkle with cheese, if using.
- Bake Scramble:
- Return pan to oven and bake for 10 to 12 minutes, or until eggs are just set.
- Serve:
- Let cool slightly, then slice and serve.
Save We love sitting down together to share slices of this scramble on weekend mornings, with everyone customizing their slice with extra cheese or herbs.
Required Tools
Rimmed baking sheet, mixing bowls, whisk, knife and cutting board
Allergen Information
Contains eggs and dairy (if cheese or dairy milk used). For dairy-free, use non-dairy milk and omit cheese. Always check product labels if you have allergies.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 7 g, Protein: 15 g
Save This sheet pan scramble brings color and convenience to breakfast. Feel free to use favorite veggies for endless variations.
Recipe Guide
- → Can I use different vegetables?
Yes, swap in mushrooms, broccoli, or frozen peas depending on what you have available or prefer.
- → How do I make this dairy-free?
Use unsweetened non-dairy milk and omit the cheddar cheese to keep it dairy-free.
- → What is the best oven temperature for roasting?
Preheat the oven to 400°F (200°C) for optimal roasting of vegetables and baking of eggs.
- → Can this be prepared ahead of time?
Vegetables can be prepped and chopped beforehand, but it’s best to combine and bake eggs fresh for the best texture.
- → Any suggestions to boost flavor?
Add chili flakes or fresh herbs before serving to enhance the flavor profile and add some heat.