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 made this egg and veggie scramble on a busy morning when I needed something quick but nourishing. The ease of tossing veggies with eggs right onto the pan for a hearty breakfast won me over instantly.
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:
- Preheat oven to 400°F (200°C). Lightly grease a rimmed baking sheet with 1 tbsp olive oil.
- Arrange Veggies:
- 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:
- 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:
- 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.
Save to Pinterest This recipe quickly became my family's favorite way to use up leftover veggies, and everyone enjoys making their own flavor additions before it goes in the oven.
Required Tools
Rimmed baking sheet, mixing bowls, whisk, knife and cutting board.
Nutritional Information
Per serving, Calories: 210, Total Fat: 13 g, Carbohydrates: 7 g, Protein: 15 g.
Variation Ideas
Swap in mushrooms, broccoli, or frozen peas. Add fresh herbs or chili flakes before serving for extra flavor.
Save to Pinterest The sheet pan scramble guarantees a colorful breakfast and a clean kitchen. Try it for weekends or meal prep and enjoy every bite.
Common Recipe Questions
- → Can I use other vegetables in this dish?
Yes, feel free to swap in mushrooms, broccoli, frozen peas, or any other affordable veggies for variety and flavor.
- → Is it possible to make this dairy-free?
Absolutely. Use non-dairy milk alternatives and omit the shredded cheddar cheese to keep it dairy-free.
- → How can I ensure the eggs turn out fluffy?
Whisk the eggs thoroughly with milk and seasonings before pouring over the roasted vegetables for a light and airy texture.
- → What tools do I need to prepare this meal?
A rimmed baking sheet, mixing bowls, whisk, knife, and cutting board are all you need for preparation and cooking.
- → Can I add extra flavor to this dish?
Yes, adding a pinch of chili flakes or fresh herbs before serving enhances the flavor profile nicely.
- → What sides pair well with this dish?
Serve with toast or breakfast potatoes for a heartier meal that complements the main ingredients.