Pin Recipe 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 recipe for a busy weekend brunch when I wanted something hearty but didn&t want to stand over the stove. It quickly became a favorite for its convenience and versatility.
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
Instructions
- Preheat:
- 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:
- 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.
Pin Recipe Sharing this dish with family always feels special especially when everyone can customize their portion with favorite toppings at the table.
Recipe Notes
Swap in other veggies like mushrooms broccoli or frozen peas as desired. Add a pinch of chili flakes or fresh herbs for more flavor. Serve with toast for a heartier meal.
Equipment Needed
You'll need a rimmed baking sheet mixing bowls a whisk and a knife with cutting board to prepare this recipe.
Nutrition Facts
Each serving contains approximately 210 calories 13 g total fat 7 g carbohydrates and 15 g protein.
Pin Recipe This sheet pan scramble is the perfect fuss-free way to start your day. Prep ahead for quick weekday breakfasts or enjoy with friends at brunch.
Recipe FAQs
- → Can I substitute vegetables in this dish?
Yes, you can swap in mushrooms, broccoli, frozen peas, or other affordable veggies based on preference and availability.
- → What type of milk works best for mixing with eggs?
Either dairy milk or unsweetened non-dairy alternatives can be used to add creaminess to the eggs.
- → Is it possible to make this dairy-free?
Omitting cheese and using non-dairy milk ensures a dairy-free version without sacrificing texture.
- → How do I ensure even cooking of vegetables and eggs?
Roast the vegetables first for 10 minutes, then add spinach and egg mixture before baking again until eggs set.
- → Can I add extra seasoning for flavor?
Yes, adding chili flakes or fresh herbs before serving enhances the taste with subtle heat or freshness.