Greek Scrambled Eggs and Veggies with Savory Roasted Potatoes

Thanks to McCormick for sponsoring Greek Scrambled Eggs and Veggies with Savory Roasted Potatoes, which makes a great breakfast, brunch, or dinner with lots of fresh veggies and vibrant colors and flavors. And thanks to you for supporting our partners.


Psst...this recipe is excellent with or without the spice blend. Add a generous pinch of salt to both the eggs and the potatoes if you omit the packaged seasoning. 

Small changes can make a big difference

You guys. How is it the end of January right now? Every time I think I’ve gotten used to time speeding up and whisking us into the future, I swear it accelerates again. Dude. Lady. Whoever you are with your hand on the dial. Knock it off, please. Thank you.

I’ve spoken with a few friends and colleagues about this fleeting January, and how we’ve all gotten a heck of a lot done, but not nearly as much as we’d hoped. I don’t know why we do this to ourselves, quietly setting unreasonable expectations that we’re perpetually just shy of meeting. I’m proud to say I’ve been consciously trying to show myself as much compassion as I show others so far this year, and it’s going pretty well. And yet. It’s not a perfect system.

The good news is that even small changes in attitude and behavior can make a big difference in how we feel about these daily challenges. Better yet, those changes can start at breakfast.

Yay for breakfast

Umami central

McCormick Good Morning breakfast seasoning is a breakthrough line of products to help you do just that. You literally just sprinkle it right onto your already fabulous meal, and it amps up the flavor in all the right ways. McCormick makes sweet and savory breakfast seasonings, and of course I am all about the savory ones, because hi, have we met? I opted to use the Bell Pepper Salsa seasoning in this recipe, but you could substitute Garden Herb and be equally happy. They’re both seriously tasty and well-suited to these Greek Scrambled Eggs and Savory Roasted Potatoes.

The packaging says “sprinkle on cooked eggs OR hash browns,” so of course I sprinkled it on both eggs AND potatoes. I am not sorry and I am not looking back.

Breakfast, brunch, or dinner

This recipe makes a great family breakfast, but I also kinda can’t shake the idea of doubling it for brunch with friends, or sneaking it in once in a while as breakfast for dinner. Just putting that out there.

Greek Scrambled Eggs and Veggies with Savory Roasted Potatoes

This easy breakfast or brunch (or breakfast for dinner!) is full of fresh ingredients and satisfying savory flavors. It’s the best of all possible worlds.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serves 4


For the eggs

  • 1 tablespoon olive oil
  • 1 medium shallot, minced
  • 1 medium red bell pepper, diced small
  • 1 cup grape tomatoes
  • 8 large eggs
  • 2 ounces baby spinach leaves (about 2 tightly packed cups)
  • 2 teaspoons McCormick Good Morning Bell Pepper Salsa Breakfast Seasoning
  • 2 ounces feta cheese, crumbled
  • 6 pitted kalamata olives, minced
  • Freshly ground black pepper

For the potatoes

  • 1 1/2 pounds potatoes
  • 2 tablespoons olive oil
  • 2 teaspoons McCormick Good Morning Bell Pepper Salsa Breakfast Seasoning


For the eggs

  1. Warm olive oil in a 12-inch nonstick pan over medium-high heat. Add shallot, pepper and tomatoes and cook, stirring occasionally, until peppers have softened and tomatoes have burst, about 5 minutes.
  2. Meanwhile, crack eggs into a bowl and scramble.
  3. Stir spinach into pan and cook until wilted, about 2 minutes.
  4. Pour in eggs and sprinkle with McCormick breakfast seasoning. Cook, stirring frequently, until eggs are almost set.
  5. Sprinkle in feta and olives and continue cooking until eggs are set to your liking.
  6. Sprinkle with freshly ground black pepper.

For the potatoes

  1. Preheat oven to 400°F with a 12-inch cast iron skillet or a rimmed sheet pan on a rack in the center.
  2. Cut potatoes into 1-inch chunks.
  3. Carefully remove skillet from oven, add potatoes and olive oil and toss to coat.
  4. Roast for 15 minutes, then toss with a spatula and return to oven for about 15 minutes more, until potatoes are tender inside and nicely browned outside.
  5. Remove from oven and toss with breakfast seasoning to coat evenly.

Nutrition Information

Amount Per Serving:

Calories:: 420 Total Fat:: 24.1g Carbohydrates:: 33.5g Fiber:: 6.1g Protein:: 18.8g