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.
Sheet pan scrambles became my favorite solution for busy mornings when everyone wanted something warm but I had little time. Roasting vegetables directly with eggs keeps cleanup to a minimum and adds so much flavor.
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 the sheet pan:
- Preheat oven to 400°F (200°C). Lightly grease a rimmed baking sheet with 1 tbsp olive oil.
- Arrange the 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 the vegetables:
- Roast vegetables in the oven for 10 minutes.
- Make egg mixture:
- Meanwhile, whisk eggs, milk, remaining salt and pepper, and oregano in a large bowl until well combined.
- Assemble the scramble:
- Remove sheet pan from oven. Scatter spinach over the roasted vegetables. Pour egg mixture evenly over everything.
- Add cheese and bake:
- Sprinkle with cheese, if using. 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 This became a weekend ritual for my family: everyone picks their favorite mix-ins, then slices up the scramble together at the table. Minimal fuss, maximum smiles.
Required Tools
Rimmed baking sheet, mixing bowls, whisk, knife and cutting board are all you need from start to finish.
Allergen Information
This recipe contains eggs and dairy if you opt for cheese or dairy milk. Switch to non-dairy and leave out cheese for a fully dairy-free breakfast. Always check ingredient labels if allergies are a concern.
Nutritional Information
Per serving: 210 calories, 13 g total fat, 7 g carbohydrates, 15 g protein.
Save Serve this scramble warm and slice extra portions for later lunches. Sheet pan breakfast makes mornings a breeze!
Recipe Questions
- → Can I use other vegetables in this dish?
Absolutely, you can swap bell peppers and zucchini for mushrooms, broccoli, or frozen peas to suit your taste or pantry.
- → Is it possible to make this dish dairy-free?
Yes, substitute regular milk with unsweetened non-dairy milk and omit the cheddar cheese for a dairy-free version.
- → What’s the best way to ensure the eggs cook evenly?
Make sure vegetables are spread out evenly and pre-roasted briefly before adding the egg mixture to allow uniform cooking.
- → Can I prepare this ahead of time?
You can chop and season the vegetables in advance, but bake the eggs fresh to maintain their fluffy texture.
- → What seasonings complement this dish?
Simple salt, pepper, and dried oregano work well, but fresh herbs or a pinch of chili flakes can enhance the flavor.