Pin It 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 when we needed a bright breakfast that came together quickly, and everyone enjoyed the mix of roasted veggies and eggs baked together.
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
- Preheat and Prep:
- Preheat oven to 400°F (200°C). Lightly grease a rimmed baking sheet with 1 tbsp olive oil.
- Roast 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.
- Initial Roast:
- Roast vegetables in the oven for 10 minutes.
- Prepare Eggs:
- 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.
- Add Cheese:
- Sprinkle with cheese, if using.
- Bake:
- Return pan to oven and bake for 10 to 12 minutes, or until eggs are just set.
- Serve:
- Let cool slightly, then slice and serve.
Pin It Every time we bake this for a family brunch, there's always someone reaching for another slice & enjoying the colorful veggies and fluffy eggs together.
Required Tools
Rimmed baking sheet, mixing bowls, whisk, knife and cutting board are essential for making this fuss-free breakfast.
Allergen Information
Contains eggs and dairy (if using cheese or dairy milk). Use non-dairy alternatives to make it dairy-free and always check product labels if you have allergies.
Nutritional Information
Each serving provides approximately 210 calories, 13 g fat, 7 g carbohydrates, and 15 g protein.
Pin It Whip up this veggie sheet pan scramble for an easy breakfast everyone will love. Enjoy the flavors, colors and the simplicity of serving straight from the pan.
Recipe FAQs
- → Can I substitute other vegetables?
Yes, mushrooms, broccoli, or frozen peas can be swapped in depending on preference and seasonality.
- → How can I make it dairy-free?
Use unsweetened plant-based milk and omit the cheese to keep it dairy-free without compromising flavor.
- → What type of cheese works best?
Cheddar cheese adds a mild sharpness but feel free to use your favorite shredded cheese or skip it entirely.
- → Can I prepare this in advance?
You can chop vegetables ahead of time, but it's best to assemble and bake just before serving for optimal texture.
- → Is it suitable for gluten-free diets?
Yes, this dish contains no gluten ingredients and fits well within gluten-free dietary needs.