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.
I first made this sheet pan scramble on a busy weekend morning when my fridge had just a handful of veggies and eggs left. It became an instant favorite for its simplicity and satisfying taste.
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
- Large eggs: 8
- Milk: 1/4 cup (dairy or unsweetened non-dairy alternative)
- Shredded cheddar cheese: 1/2 cup (optional)
- Olive oil: 2 tbsp
- Salt: 1/2 tsp
- Black pepper: 1/4 tsp
- Dried oregano or Italian seasoning: 1/2 tsp
Instructions
- Preheat and prepare pan:
- Preheat oven to 400°F (200°C). Lightly grease a rimmed baking sheet with 1 tbsp olive oil.
- Arrange 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.
- Roast vegetables:
- Roast vegetables in the oven for 10 minutes.
- Mix egg mixture:
- Meanwhile whisk eggs, milk, remaining salt and pepper, and oregano in a large bowl until well combined.
- Add spinach and 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:
- Return pan to oven and bake for 10–12 minutes or until eggs are just set.
- Slice and serve:
- Let cool slightly then slice and serve.
Save This breakfast is now a weekend tradition in our family. Everyone loves adding their favorite veggies and seeing the whole pan come together beautifully.
Required Tools
Rimmed baking sheet mixing bowls whisk knife and cutting board
Allergen Information
Contains eggs and dairy if cheese or dairy milk are used 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 colorful breakfast makes mornings breezy and delicious. Try serving it with toast or breakfast potatoes for a satisfying meal.
Recipe Questions & Answers
- → Can I use different vegetables?
Yes, you can swap in mushrooms, broccoli, or frozen peas to suit your taste and availability.
- → How do I make it dairy-free?
Use unsweetened non-dairy milk alternatives and omit the cheddar to keep it dairy-free.
- → What is the best way to ensure eggs cook evenly?
Pour the egg mixture evenly over the roasted vegetables and bake until just set to achieve fluffy, uniform texture.
- → Can I prepare this in advance?
Yes, prepare the vegetable mix ahead and add eggs before baking for a fresh, fast meal in the morning.
- → What sides complement this dish?
Serve with toast or breakfast potatoes for a heartier meal and added texture contrast.