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 tried this recipe when searching for a way to feed my family a wholesome breakfast without spending all morning cooking or cleaning. The sheet pan approach became an instant favorite for its simplicity and bursting color on our breakfast table.
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
- Prepare oven and sheet 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.
- 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 scramble:
- Return pan to oven and bake for 10–12 minutes, or until eggs are just set.
- Serve:
- Let cool slightly, then slice and serve.
Save My kids love helping with this recipe by sprinkling on the cheese and watching the eggs puff up in the oven. It's become our go-to breakfast for busy weekends when we want a warm meal together before heading out.
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.
Nutritional Information
Calories: 210, Total Fat: 13 g, Carbohydrates: 7 g, Protein: 15 g (per serving)
Save Enjoy this sheet pan scramble as a vibrant centerpiece for your next breakfast or brunch. Cleanup is a breeze, so you can relax and savor every bite.
Recipe FAQs
- → Can I use different vegetables in this dish?
Yes, this dish is versatile. Swap in mushrooms, broccoli, or frozen peas for variety and affordability.
- → How do I make this dairy-free?
Use unsweetened non-dairy milk and omit the shredded cheddar cheese to keep it dairy-free.
- → What is the best way to roast the vegetables evenly?
Spread vegetables in a single layer on the pan, drizzle with olive oil, and toss to coat before roasting to ensure even cooking.
- → Can I prepare this ahead of time?
Vegetables can be roasted in advance, but it's best to add the egg mixture and bake just before serving for optimal texture.
- → What seasoning alternatives can enhance the flavor?
Adding a pinch of chili flakes or fresh herbs before serving can provide extra depth and freshness.