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 has become my go-to breakfast whenever weekends get busy and I want something nourishing but fuss-free. Baking everything in one pan cuts down on dishes, and even my picky eaters love it.
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
- Prep Sheet Pan:
- Preheat oven to 400°F (200°C). Lightly grease a rimmed baking sheet with 1 tbsp olive oil.
- Prepare 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.
- Whisk Eggs:
- Meanwhile, whisk eggs, milk, remaining salt and pepper, and oregano in a large bowl until well combined.
- Combine and Bake:
- Remove sheet pan from oven. Scatter spinach over the roasted vegetables. Pour egg mixture evenly over everything.
- Add Cheese:
- Sprinkle with cheese, if using.
- Final Bake:
- 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 Everyone in my family gets excited when I pull this out of the oven for breakfast. We love to add slices to lunchboxes or reheat pieces during busy mornings.
Required Tools
You'll need a rimmed baking sheet, mixing bowls, whisk, and a good knife and cutting board for prep.
Allergen Information
Contains eggs and dairy (if cheese or dairy milk used). For dairy-free, use non-dairy milk and skip the cheese. Always check labels if you have allergies.
Nutritional Information
Each serving has about 210 calories, 13 g fat, 7 g carbohydrates, and 15 g protein.
Save This sheet pan egg scramble adds sunshine to busy mornings and makes breakfast deliciously simple.
Recipe FAQ Section
- → Can I substitute different vegetables?
Yes, feel free to use mushrooms, broccoli, or frozen peas as alternatives to the suggested veggies for variation and availability.
- → How can I make this dish dairy-free?
Use non-dairy milk alternatives and omit the shredded cheddar cheese to keep it free from dairy ingredients.
- → What is the best way to ensure the eggs cook evenly?
After roasting the vegetables, pouring the whisked egg mixture evenly over the pan helps achieve a consistent set while baking at 400°F for 10–12 minutes.
- → Can I prepare this ahead of time?
Vegetables can be pre-roasted in advance; however, pour the egg mixture and bake just before serving for best texture and freshness.
- → What seasoning enhances this dish?
Italian seasoning or dried oregano adds a fragrant touch, along with salt and pepper to balance the flavors.