Veggie Loaded Sheet Pan Breakfast Scramble

• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1 zucchini, diced
• 1/2 red onion, diced
• 2 cups fresh spinach
• 8 large eggs
• 1/4 cup milk
• Salt, to taste
• Black pepper, to taste
• 1/2 teaspoon paprika
• 1/4 teaspoon chili powder (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss bell pepper, zucchini, and red onion with olive oil on a sheet pan.
3. 3 Roast vegetables for 10 minutes.
4. 4 Whisk together eggs, milk, salt, pepper, paprika, and chili powder in a bowl.
5. 5 Scatter spinach over roasted vegetables.
6. 6 Pour egg mixture evenly over vegetables.
7. 7 Return to oven and bake for 8-10 minutes, until eggs are set.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Sheet pan

Variations

• Add crumbled feta cheese for a tangy kick.
• Include diced tomatoes for extra moisture and flavor.

Substitutions

• Use almond milk for a dairy-free option.
• Substitute kale for spinach for a heartier green.

Pairings

• Fresh orange juice
• A cup of coffee

Nutrition

Tips

• For a make-ahead option, scramble eggs separately and layer over cooled roasted veggies before reheating.
• Feel free to swap in your favorite veggies!

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 3 months. Thaw overnight in the fridge and reheat gently in the oven.

Serving Suggestions

• Serve with a slice of crusty bread or avocado on the side.

FAQ