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 breakfast for my family on a weekend when we wanted something filling but quick to prepare, and everyone loved customizing their own veggie mix.
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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)
- 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
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Instructions
- Prep and roast veggies:
- Preheat oven to 400°F (200°C). Lightly grease a rimmed baking sheet with 1 tbsp olive oil. 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.
- Prepare egg mixture:
- Meanwhile, whisk eggs, milk, remaining salt and pepper, and oregano in a large bowl until well combined.
- Combine and bake:
- Remove sheet pan from oven. Scatter spinach over the roasted vegetables. Pour egg mixture evenly over everything. 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 Gathering around the kitchen, my kids love choosing which veggies go into their portion, making breakfast a fun family collaboration.
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Required Tools
Rimmed baking sheet, mixing bowls, whisk, knife and cutting board
Allergen Information
Contains eggs and dairy if cheese or dairy milk used. Always check product labels for specific allergens.
Nutritional Information
Calories per serving: 210. Total Fat: 13 g. Carbohydrates: 7 g. Protein: 15 g.
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This bright breakfast comes together so easily—just slice, roast, and pour for a delicious start to the day that everyone will enjoy.
Recipe FAQ
- → Can I use other vegetables?
Yes, feel free to swap in mushrooms, broccoli, or frozen peas based on preference or availability.
- → How do I make this dairy-free?
Use unsweetened non-dairy milk alternatives and omit shredded cheese to keep it dairy-free.
- → What is the best baking temperature?
Preheat the oven to 400°F (200°C) for even roasting and proper set of the egg mixture.
- → Can I prepare this ahead of time?
Vegetables can be pre-roasted in advance; then combine with eggs and bake just before serving.
- → How do I add more flavor?
Try adding chili flakes or fresh herbs like basil or parsley before serving for an extra kick.
