YOUR SOLIN GENERATED RECIPE
Egg and Roasted Veggie Scramble with Chicken Sausage
Start your day with a protein-packed scramble featuring fluffy eggs, lightly roasted colorful veggies, and savory chicken sausage. Finished with a drizzle of olive oil, this hearty breakfast delivers comforting flavors while keeping macros and calories in check.
INGREDIENTS
2 large Eggs
1 Egg White
0.75 link Chicken Sausage
0.5 cup Mixed Veggie Medley (bell pepper, zucchini, cherry tomato)
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F. Toss the chopped mixed veggies with a little salt, pepper, and half the olive oil, then spread them on a baking sheet.
Roast the veggies for about 10 minutes until they start to soften.
Meanwhile, beat the eggs and egg white in a bowl with a pinch of salt and pepper.
Slice the chicken sausage into rounds.
In a non-stick skillet over medium heat, add the remaining olive oil and cook the sausage rounds for about 2-3 minutes until lightly browned.
Add the roasted veggies to the skillet and pour in the egg mixture.
Gently stir and scramble the eggs with the sausage and veggies until the eggs are just set.
Serve warm and enjoy your nutrient-rich breakfast.