Pin 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 sheet pan scramble became our go-to breakfast on busy mornings. We love switching up veggies based on what is affordable or in-season, making each batch a little different but always tasty.
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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
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Instructions
- Preheat Oven:
- 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 & Add Spinach:
- 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.
- Serve:
- Let cool slightly, then slice and serve.
Pin The kids love helping arrange the veggies before we pour in the eggs. It is fun making breakfast together and seeing everyone pick their favorite piece once it is sliced.
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Required Tools
Rimmed baking sheet, mixing bowls, whisk, knife and cutting board
Allergen Information
Contains eggs and dairy if you use cheese or dairy milk. To make it dairy-free, use non-dairy milk and omit cheese.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 7 g, Protein: 15 g
Pin 
This breakfast is bright and endlessly adaptable. Slice, serve, and enjoy a stress-free start to your day.
Recipe Q&A
- → Can I use different vegetables in this dish?
Absolutely! Feel free to swap in mushrooms, broccoli, peas, or any affordable seasonal veggies to customize the flavors.
- → How do I make this dish dairy-free?
Use a non-dairy milk alternative and omit the shredded cheese to keep it dairy-free without sacrificing taste.
- → What is the best way to roast the vegetables evenly?
Spread the diced vegetables in a single layer on the sheet pan and toss with olive oil and seasonings to ensure even roasting and caramelization.
- → Can this dish be prepared ahead of time?
Vegetables can be pre-roasted and stored separately, then combined with the egg mixture just before baking for a quicker assembly.
- → What can I serve alongside this egg and vegetable dish?
This pairs well with toast, breakfast potatoes, or fresh herbs to complement the flavors.
