Scrambled Eggs and Vegetables

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Scrambled eggs and vegetables is a quick and easy breakfast idea that works even better as a breakfast for dinner option. Seasoned fluffy eggs with tender roasted vegetables has loads of flavor.

A plate of scrambled eggs with vegetables.

Quick scrambled eggs are a frequent feature on our weekday breakfast table but with a few simple tweaks they are an excellent choice for a meatless dinner on a busy night.

With a hint of seasoning whisked into the eggs before scrambling and by adding a colorful array of fresh vegetables roasted to perfection in the oven, this delicious dinner can be tweaked to highlight the best produce of the season.

Add some shredded cheese for more flavor and have fun mixing and matching the ingredients to keep things interesting.

Why This is the Best Recipe

Eggs are such an easy pick for breakfast for dinner or a simple family brunch. I cook them in so many different ways but I think this is the best scrambled eggs with vegetables recipe because:

  1. Fresh and Tasty: Use the fresh vegetables that are in season right now, this dish can change with the market offerings throughout the year.
  2. Budget-Friendly: The shopping list is short and very flexible. This is a great affordable dinner for your family on a busy night.
  3. Elegant but Easy: You could whip this out in a few minutes for a weekend brunch for your family or even serve it for a more special occasion like Easter or Christmas breakfast. Just prep the veggies the night before and it only takes a minute to pop it all in the oven and scramble the eggs.


The eggs have been cracked into a mixing bowl that sits next to a stick of butter and two jars of spices.

Making scrambled eggs with vegetables only requires a few simple ingredients:

  • Eggs
  • Butter
  • Egg Seasoning: See my notes below, but all you really need is salt and pepper.'
  • Fresh Cherry Tomatoes
  • Fresh Asparagus
  • Fresh Mini Peppers
  • Olive Oil
  • Shredded Parmesan (optional)

Best Egg Seasoning

Classic scrambled eggs are simply seasoned with a bit of kosher salt and fresh cracked black pepper. This lets the flavor of the butter, eggs, and vegetables shine through.

However, I enjoy adding a little bit more flavor to our special brunches. A bit of seasoning is especially delicious if you're making this for a breakfast for dinner.

In my opinion, the best herbs to use with eggs are:

  • Thyme
  • Dill
  • Chives
  • Tarragon

If you have fresh herbs on hand, use those first. If you prefer to use dried herbs, you can add a sprinkle of any of the above to the eggs and whisk it right in before scrambling.

That said, my two current favorite egg seasonings are pre-mixed spice blends:

  • Lisa Steel's Devilish Dill seasoning blend: This has dried dill and a hint of mustard. it is the spice I used in the photos you see in this post. It complements the vegetables perfectly and dressed up the eggs very nicely.
  • Vulcan's Fire Salt: My kids and I love this pick when we want our breakfast to have a little kick. A shake of this spicy salt blend adds tons of flavor but doesn't make the eggs too spicy for kids.

Roast the Vegetables

The eggs cook so very quickly, which is why this is such a great recipe. To make sure everything is hot and ready at the same time, you'll want to get the vegetables cooking before you start the eggs.

Preheat your oven to 425°F.

Toss the vegetables with olive oil, sprinkle with salt and pepper, and roast them for about 15 minutes.

You can mix and match which vegetables you pair with the scrambled eggs. For the recipe card below I recommended roasted cherry tomatoes, parmesan roasted asparagus, and roasted mini peppers.

However, roasted green beans, air fried butternut squash, or even roasted broccoli would be great choices.

My crispy roasted sweet potatoes or roasted mini potatoes with onions are good choices if you want a starchier vegetable to go with the dish. Though, they'll both require a little more time in the oven.

When the vegetables are done roasting, you can leave them right in the oven to keep warm. Just turn the oven off so they don't cook too much more.

How to Scramble the Eggs

You'll need just a few minutes to finish the eggs. I like to wait until the vegetables are just about done to start.

Crack the eggs into a mixing bowl that is large enough to leave space for vigorous whisking without spilling. I like to use a large metal mixing bowl for this.

Add the egg seasoning of your choice and then whisk the eggs until smooth.

In a non-stick skillet, melt the butter over medium-high heat.

Once it is completely melted and foaming, pour in the egg mixture.

The step by step photos show how to scramble the eggs in a skillet.

Gently stir the eggs in a Figure-8 motion. They'll start to clump together in the scramble.

Continue to nudge the eggs around the pan, flipping them over as needed so they cook on all sides.

The eggs are finished when they are no longer wet.

Make Ahead Tips

If you want to serve this dish for a holiday brunch, you can save time in the morning by prepping the vegetables the night before.

Wash and chop the vegetables as needed. Then store them in an airtight container in the fridge.

Then you can just toss them with olive oil and pop them in the oven in the morning.

Serving Suggestions

The plate of scrambled eggs sits in a buffet with plates of roasted vegetables all around.

I served our scrambled eggs with vegetables family style with each vegetable on its own dish and the eggs in a big bowl.

This lets my kids pick and choose from the options and build their own plates.

You can add to your breakfast buffet some savory meat options like my peppered bacon or turkey breakfast sausage patties.

A cheesy cheddar bay biscuit would be a delicious option for the bread basket.

More Easy Egg Recipes

Looking for more easy egg recipes? Here are some of our family favorites:

📖 Recipe

A plate of scrambled eggs with vegetables.

Scrambled Eggs with Vegetables

5 from 1 vote
Perfectly seasoned scrambled eggs with roasted vegetables makes an easy weekend brunch for the family or simple but elegant holiday breakfast menu. Mix and match your favorite veggie combos with fluffy eggs for a protein-packed way to start your day.
TOTAL TIME 30 minutes
PREP TIME 10 minutes
COOK TIME 20 minutes
YIELD 4 servings


For the Scrambled Eggs:

  • 8 eggs
  • 4 tablespoons butter
  • 1 teaspoon egg seasoning see notes below

For the Vegetables:

  • 1 bunch fresh asparagus rinsed, trimmed, patted dry
  • 1 pint cherry tomatoes rinsed and patted dry
  • 1 bag mini peppers rinsed and patted dry
  • 1 - 2 tablespoons olive oil use 1 tablespoon per pan of veggies
  • Kosher salt and pepper
  • 1/3 cup shredded parmesan optional


Roast the Vegetables:

  • Preheat the oven to 425°F. Wash and dry the vegetables.
  • It is important to lay the raw veggies in a single layer on a large baking sheet with a bit of breathing room on the pan so the veggies can crisp in the oven and not steam. If you plan to cook all the vegetables at once, you may need two pans.
  • Drizzle the olive oil over the vegetables and gently toss to coat. Spread back into a single layer. Sprinkle the top with a pinch of kosher salt and pepper.
  • Roast the vegetables for 15 minutes. They can keep warm in the oven until the eggs are ready to serve, just turn the oven off and keep the door closed.
  • NOTE: If you want to use the parmesan cheese, sprinkle it over the asparagus and let it roast for 2 minutes at the end so that the cheese melts.

Scramble the Eggs:

  • Crack the eggs into a mixing bowl. Break all the yolks with a fork and vigoursly whisk them together for 2 minutes. Add the egg seasoning and whisk to combine.
  • Set a medium-sized nonstick skillet over medium-high heat. Add the butter and let it melt completely.
  • Once the butter begins to foam, pour the whisked eggs into the pan. Gently stir them with a wooden spoon in a figure 8-formation, running your spoon around the perimeter of the pan every few turns.
  • As the eggs begin to scramble, gently nudge the eggs around the pan so that they cook on all sides.
  • The eggs are finished cooking as soon as they are no longer wet looking on the outside. Serve immediately with the prepared vegetables from the oven.

Recipe Notes

Best Egg Seasoning:

The best seasoning for scrambled eggs is fresh herbs if you have them on hand. Otherwise, you can use any one of the following dried herbs, or a combination of them if you prefer:
    • Dill
    • Chives
    • Tarragon
    • Thyme
I always keep a jar of pre-mixed seasoning in my pantry for eggs. Here are my two favorites:
    • Lisa Steel's Devilish Dill seasoning blend: This has dried dill and a hint of mustard. it is the spice I used in the photos you see in this post. It complements the vegetables perfectly and dressed up the eggs very nicely.
    • Vulcan's Fire Salt: My kids and I love this pick when we want our breakfast to have a little kick. A shake of this spicy salt blend adds tons of flavor but doesn't make the eggs too spicy for kids.

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A photo collage shows scrambled eggs with vegetables.

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