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.
The first time I made this sheet pan scramble was on a busy weekend morning when my family wanted something satisfying but I needed minimal cleanup. We loved how colorful and hearty it turned out.
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)
- 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.
- Prepare egg mixture:
- Meanwhile, whisk eggs, milk, remaining salt and pepper, and oregano in a large bowl until well combined.
- Combine and return to oven:
- Remove sheet pan from oven. Scatter spinach over the roasted vegetables. Pour egg mixture evenly over everything. Sprinkle with cheese, if using.
- Bake:
- 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 My kids love helping whisk the eggs and scattering veggies over the pan. This easy breakfast brings everyone to the table with smiles and full stomachs.
Required Tools
Rimmed baking sheet, mixing bowls, whisk, knife and cutting board
Allergen Information
Contains eggs and dairy (if cheese or dairy milk used). To make dairy-free, use non-dairy milk and omit cheese.
Nutritional Information
Calories: 210, Total Fat: 13 g, Carbohydrates: 7 g, Protein: 15 g (per serving)
Save This breakfast is wholesome and colorful, ready in just half an hour. Enjoy it fresh or save leftovers for quick weekday meals.
Recipe FAQs
- → Can I substitute vegetables in this dish?
Absolutely. Swap bell peppers, zucchini, and tomatoes with mushrooms, broccoli, or frozen peas for varied flavors and textures.
- → Is it possible to make this dairy-free?
Yes. Use unsweetened non-dairy milk and omit the cheddar cheese to keep the dish dairy-free while maintaining creaminess.
- → What is the best way to ensure eggs cook evenly?
Whisk the eggs thoroughly with milk and seasoning before pouring them over evenly roasted vegetables to achieve a consistent bake.
- → Can I prepare this dish ahead of time?
It’s best enjoyed fresh, but you can roast the vegetables in advance and combine with eggs just before baking for a quicker morning.
- → What seasoning variations work well here?
Consider adding chili flakes, fresh herbs like basil or parsley, or swapping oregano with Italian seasoning to enhance the flavor profile.