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 first made this sheet pan scramble on a weekend when I wanted a flavorful breakfast but didn't want to spend much time cooking. It quickly became a staple in my kitchen, especially during busy weekdays.
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 & Prepare Pan:
- Preheat oven to 400°F (200°C). Lightly grease a rimmed baking sheet with 1 tbsp olive oil.
- Arrange 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:
- 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 Spinach & Eggs:
- Remove sheet pan from oven. Scatter spinach over the roasted vegetables. Pour egg mixture evenly over everything.
- Sprinkle 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 Every time I make this, my family gathers around the kitchen, eager to dig into colorful slices fresh out of the oven. It's our favorite way to start the weekend together.
Required Tools
Rimmed baking sheet, mixing bowls, whisk, knife and cutting board
Allergen Information
Contains: Eggs, dairy (if cheese or dairy milk used). Easily made dairy-free by using a non-dairy milk and skipping cheese. Always check product labels for allergies.
Nutritional Information (per serving)
Calories: 210, Total Fat: 13 g, Carbohydrates: 7 g, Protein: 15 g
Save This sheet pan scramble is perfect for busy mornings and is loved by kids and adults alike.
Recipe Questions
- → Can I use other vegetables in this dish?
Yes, vegetables like mushrooms, broccoli, or frozen peas can be swapped in depending on your preference or availability.
- → Is it possible to make this dairy-free?
Absolutely. Use a non-dairy milk alternative and omit the cheese to keep it dairy-free without losing flavor.
- → What herbs work best for seasoning?
Dried oregano or Italian seasoning enhances the flavor, but fresh herbs like basil or parsley can also be added before serving for freshness.
- → How do I prevent eggs from overcooking?
Bake the mixture just until the eggs are set but still moist, usually about 10-12 minutes, checking to avoid dryness.
- → Can this be prepared ahead of time?
Vegetables can be pre-roasted in advance, and eggs whisked before baking, making morning assembly quick and easy.