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 for a busy family brunch when I wanted something both colorful and satisfying without using lots of pans. Everyone loved the combination of eggs and veggies fresh from the oven.
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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
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Instructions
- Prep Sheet Pan:
- Preheat oven to 400°F (200°C). Lightly grease a rimmed baking sheet with 1 tbsp olive oil.
- Arrange 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.
- Roast:
- Roast vegetables in the oven for 10 minutes.
- Mix 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 10–12 minutes, or until eggs are just set.
- Serve:
- Let cool slightly, then slice and serve.
Save This recipe brings our family together for a lively breakfast, making weekend mornings extra special with almost no mess to clean up.
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Required Tools
Use a rimmed baking sheet, mixing bowls, a whisk, knife, and cutting board for easy and efficient preparation.
Allergen Information
Contains eggs and, if cheese or dairy milk are included, dairy. Suitable for gluten-free diets.
Nutritional Information
Each serving has about 210 calories, 13 g total fat, 7 g carbohydrates, and 15 g protein.
Save 
Serve this scramble with toast or breakfast potatoes for a complete meal. Enjoy a colorful breakfast that's simple to prepare any day of the week.
Recipe FAQs
- → Can I use other vegetables besides bell pepper and zucchini?
Yes, you can swap in mushrooms, broccoli, frozen peas, or any seasonal vegetables you prefer for a personalized flavor.
- → Is it necessary to use cheese in the dish?
No, cheese is optional and can be omitted for a dairy-free or lighter option without sacrificing taste.
- → How do I know when the eggs are cooked through?
The eggs are ready when they are just set and slightly firm to the touch, usually after 10–12 minutes baking.
- → Can I prepare this dish ahead of time?
You can prepare the vegetables in advance, but it's best to assemble and bake right before serving for freshness.
- → What herbs or spices enhance the flavor?
Dried oregano or Italian seasoning works well inside the egg mixture, while chili flakes or fresh herbs can be added before serving for extra zing.
- → Is this suitable for a gluten-free diet?
Yes, this dish contains no gluten ingredients, making it naturally gluten-free.
