Veggie Loaded Breakfast Sheet Pan Scramble

• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 zucchini, diced
• 1/2 red onion, sliced
• 8 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 cup fresh parsley, chopped
• 1/4 cup shredded cheddar cheese (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss bell pepper, cherry tomatoes, zucchini, and red onion with olive oil on a sheet pan.
3. 3 Roast vegetables for 15 minutes.
4. 4 Meanwhile, whisk together eggs, milk, salt, pepper, paprika, and garlic powder in a bowl.
5. 5 Pour egg mixture over roasted vegetables.
6. 6 Return to oven and bake for another 10 minutes, or until eggs are set.
7. 7 Sprinkle with parsley and cheddar cheese if using.
8. 8 Serve warm straight from the pan.

Equipment

• Sheet pan
• Whisk

Variations

• Add crumbled feta or goat cheese for a tangy kick.
• Include sautéed spinach or kale for extra greens.

Substitutions

• Substitute milk with almond milk for a dairy-free option.
• Use any mix of seasonal vegetables you have on hand.

Pairings

• Freshly squeezed orange juice
• Hot coffee or tea

Nutrition

Tips

• Add cooked diced potatoes to the veggies for a heartier scramble.
• For a smoky twist, add a pinch of chipotle powder with the eggs.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Pair with crusty bread or avocado toast.
• Serve with a side of fresh fruit salad.

FAQ