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 started making this recipe on busy weekends when my family wanted a hearty breakfast but I wanted minimal effort. The eggs turn out perfectly fluffy and the colorful veggies are always a hit with kids and adults alike.
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)
- 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
- Preheat Oven:
- Preheat oven to 400°F (200°C). Lightly grease a rimmed baking sheet with 1 tbsp olive oil.
- Spread 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 Eggs and 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.
Save We often gather around the table and serve this straight from the sheet pan. It is an easy way to feed the whole family and encourages everyone to try new vegetables.
Required Tools
Rimmed baking sheet, mixing bowls, whisk, knife, cutting board
Allergen Information
Contains eggs and dairy if cheese or dairy milk used. Substitute non-dairy milk and omit cheese to make dairy-free. Always check product labels for allergies.
Nutritional Information
Calories: 210, Total Fat: 13 g, Carbohydrates: 7 g, Protein: 15 g per serving
Save This scramble is as tasty as it is easy. Enjoy a nourishing breakfast with less mess and more flavor, perfect for busy days.
Recipe FAQs
- → Can I use other vegetables for this dish?
Yes, you can swap in mushrooms, broccoli, or frozen peas to customize flavors and textures.
- → Is it possible to make a dairy-free version?
Absolutely, simply use a non-dairy milk alternative and omit the cheese for a dairy-free option.
- → How do I know when the eggs are fully cooked?
Eggs are set when the surface is firm but still slightly tender; avoid overbaking to keep them fluffy.
- → What seasoning enhances the flavor best?
A mix of salt, black pepper, and dried oregano or Italian seasoning adds balanced herbal notes to the dish.
- → Can I prepare this dish ahead of time?
Yes, you can prepare and roast the vegetables in advance; add eggs and bake just before serving for best texture.