Sheet Pan Scrambled Eggs with Cherry Tomatoes and Chives

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A vibrant, one-pan breakfast featuring fluffy eggs with sun-ripened tomatoes and fresh chives, ready in under 20 minutes. This American-inspired recipe, ready in about 17 minutes, combines large eggs, extra virgin olive oil, cherry tomatoes into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 280 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 large eggs
• 2 tbsp extra virgin olive oil
• 1 cup, halved cherry tomatoes
• 2 tbsp, finely chopped fresh chives
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a 10-inch nonstick skillet over medium heat until shimmering.
2. Step 2: Crack 6 large eggs into the skillet, breaking yolks gently with a fork to create soft curds.
3. Step 3: Add 1 cup halved cherry tomatoes, stirring gently to distribute evenly. Cook for 3-4 minutes until egg edges set but center remains slightly runny.
4. Step 4: Sprinkle with 2 tbsp finely chopped fresh chives, 1/4 tsp sea salt, and 1/8 tsp freshly ground black pepper.
5. Step 5: Continue cooking for 1 minute, gently folding the eggs until fully set but still moist, about 8-10 minutes total.