Save to Pinterest 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 egg & veggie sheet pan scramble on a busy weekday morning. It quickly became a favorite because the whole meal is ready in half an hour with just a few simple steps.
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 oven & 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.
- Roasting:
- 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.
- Combine & add spinach:
- Remove sheet pan from oven. Scatter spinach over the roasted vegetables. Pour egg mixture evenly over everything.
- Top with cheese:
- Sprinkle with cheese, if using.
- 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 to Pinterest My family loves digging into big squares of this scramble straight from the pan on weekends. It's colorful and nourishing, and always brings everyone to the table quickly.
Required Tools
Rimmed baking sheet, mixing bowls, whisk, knife and cutting board
Nutritional Information
Per serving: 210 calories, 13 g total fat, 7 g carbohydrates, 15 g protein
Allergen Information
Contains eggs and dairy (if cheese or dairy milk used). For dairy-free, use non-dairy milk and omit cheese.
Save to Pinterest This sheet pan breakfast is so easy, you'll want to make it again and again. It makes busy mornings way more delicious.
Recipe Questions & Answers
- → Can I use different vegetables?
Yes, feel free to swap in mushrooms, broccoli, or frozen peas based on your preference or availability.
- → How do I make this dairy-free?
Use a plant-based milk alternative and omit the cheese to keep it free from dairy.
- → What is the best way to cook this dish?
Roasting the vegetables first then adding the egg mixture ensures even cooking and prevents sogginess.
- → Can I add extra flavors?
Yes, adding chili flakes or fresh herbs before serving can enhance the flavor profile.
- → What tools are needed for this preparation?
A rimmed baking sheet, mixing bowls, a whisk, and basic cutting tools like a knife and board are sufficient.