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 tried this when searching for a breakfast I could make ahead to please my family without waking up early. The sheet pan method proved so simple and consistently delicious that it quickly became a regular part of our Saturday mornings.
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 Prepare Pan:
- Preheat oven to 400°F (200°C). Lightly grease a rimmed baking sheet with 1 tbsp olive oil.
- Roast 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 in the oven for 10 minutes.
- Mix Egg Mixture:
- Meanwhile, whisk eggs, milk, remaining salt and pepper, and oregano in a large bowl until well combined.
- Add Spinach and 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 Scramble:
- 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 My kids love helping to scatter veggies and pour the eggs over the pan together. It’s a simple way to bring everyone into the kitchen on busy mornings.
Required Tools
Rimmed baking sheet, mixing bowls, whisk, knife and cutting board
Allergen Information
Contains eggs and dairy unless you use non-dairy alternatives and omit cheese. Always check product labels if you have 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 meal prep or a fresh hot breakfast. Enjoy every colorful bite!
Kitchen Tips & Answers
- → What vegetables work well in this dish?
Bell peppers, zucchini, cherry tomatoes, red onions, and spinach create a colorful, flavorful mix. You can also swap in mushrooms, broccoli, or frozen peas for variety.
- → Can I make this dairy-free?
Yes, use unsweetened non-dairy milk and omit the shredded cheese to keep it dairy-free without sacrificing texture.
- → How do I know when the eggs are cooked perfectly?
The eggs should be just set but still moist. Bake for 10 to 12 minutes, then let rest slightly before serving to achieve the ideal texture.
- → Is this dish suitable for meal prep?
Absolutely. It reheats well and can be made ahead for quick breakfasts during busy weekdays.
- → What seasonings enhance the flavors best?
Simple salt, black pepper, and oregano provide a balanced base. Adding chili flakes or fresh herbs before serving can elevate the flavor profile.