Egg White and Chicken Sausage Scramble with Spinach and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Chicken Sausage Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Spinach and Roasted Sweet Potatoes

A vibrant breakfast featuring fluffy egg white scramble with savory chicken sausage and fresh spinach, paired with perfectly roasted sweet potatoes for a balanced start to your day.

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NUTRITION

499kcal
Protein
45.8g
Fat
26.5g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (198g)

2 chicken sausage links (100g)

1 cup raw spinach (30g)

1/2 medium sweet potato (57g)

1 tsp olive oil (5g)

1 tbsp olive oil (13.5g)

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss them with 1 tablespoon olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the sweet potato in the oven for 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    While the potatoes roast, slice the chicken sausage into rounds.

  • 5

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the chicken sausage slices and sauté for 3-4 minutes until browned.

  • 6

    Add the egg whites to the skillet with the sausage and gently stir, allowing them to set slowly.

  • 7

    When the egg whites are almost cooked, fold in the raw spinach and stir until the spinach wilts.

  • 8

    Plate the egg white scramble alongside the roasted sweet potato cubes and serve immediately.

Egg White and Chicken Sausage Scramble with Spinach and Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Egg White and Chicken Sausage Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Chicken Sausage Scramble with Spinach and Roasted Sweet Potatoes

A vibrant breakfast featuring fluffy egg white scramble with savory chicken sausage and fresh spinach, paired with perfectly roasted sweet potatoes for a balanced start to your day.

NUTRITION

499kcal
Protein
45.8g
Fat
26.5g
Carbs
20.6g

SERVINGS

1 serving

INGREDIENTS

6 large egg whites (198g)

2 chicken sausage links (100g)

1 cup raw spinach (30g)

1/2 medium sweet potato (57g)

1 tsp olive oil (5g)

1 tbsp olive oil (13.5g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Peel and dice the sweet potato into small cubes. Toss them with 1 tablespoon olive oil, salt, and pepper, then spread evenly on a baking sheet.

  • 3

    Roast the sweet potato in the oven for 20-25 minutes until tender and slightly crispy on the edges.

  • 4

    While the potatoes roast, slice the chicken sausage into rounds.

  • 5

    Heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the chicken sausage slices and sauté for 3-4 minutes until browned.

  • 6

    Add the egg whites to the skillet with the sausage and gently stir, allowing them to set slowly.

  • 7

    When the egg whites are almost cooked, fold in the raw spinach and stir until the spinach wilts.

  • 8

    Plate the egg white scramble alongside the roasted sweet potato cubes and serve immediately.