YOUR SOLIN GENERATED RECIPE
Scrambled Eggs with Chicken Sausage and Roasted Vegetables
This hearty breakfast brings together the savory warmth of scrambled eggs and flavorful chicken sausage, paired with a medley of roasted red bell pepper, zucchini, and red onion. A light drizzle of olive oil enhances the natural sweetness of the vegetables, creating a satisfying and well-balanced start to your day.
INGREDIENTS
3 large Eggs
2 ounces Chicken Sausage
1/2 cup chopped Red Bell Pepper
1/2 cup sliced Zucchini
1/4 cup sliced Red Onion
2 teaspoons Olive Oil
Salt (pinch)
Black Pepper (pinch)
PREPARATION
Preheat your oven to 425°F.
On a baking sheet, toss the red bell pepper, zucchini, and red onion with olive oil, salt, and pepper.
Roast the vegetables in the preheated oven for about 15-20 minutes until they are tender and slightly caramelized.
While the vegetables roast, slice the chicken sausage into rounds.
In a skillet over medium heat, add the chicken sausage slices and cook until lightly browned, about 3-4 minutes. Remove from skillet and set aside.
In a bowl, crack the eggs and whisk them with a pinch of salt and black pepper.
Using the same skillet, pour in the eggs and gently scramble over medium-low heat until just set.
Plate the scrambled eggs, top with the browned chicken sausage slices, and add the roasted vegetables on the side.
Serve immediately and enjoy your balanced, protein-rich breakfast.