Sheet Pan Roasted Eggs with Crispy Sweet Potatoes and Bell Peppers

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

Sheet Pan Roasted Eggs with Crispy Sweet Potatoes and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Eggs with Crispy Sweet Potatoes and Bell Peppers

Enjoy a vibrant medley of crispy sweet potatoes and bell peppers crowned with perfectly roasted eggs. This sheet pan meal delivers a satisfying balance of textures and flavors, from slightly caramelized vegetables to rich, savory eggs, making it an ideal all-in-one dish for any time of day.

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NUTRITION

536kcal
Protein
33.4g
Fat
30.3g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 medium sweet potato

1 medium red bell pepper

1 teaspoon olive oil

Pinch salt

1 teaspoon smoked paprika

Pinch black pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel (optional) and dice the sweet potato into 1/2-inch cubes. Deseed and slice the red bell pepper into strips.

  • 3

    In a large bowl, toss the sweet potato cubes and bell pepper slices with 1 teaspoon of olive oil, smoked paprika, salt, and black pepper until evenly coated.

  • 4

    Spread the vegetables evenly on a large sheet pan in a single layer. Roast in the oven for 15 minutes, stirring halfway through, until they begin to soften and brown.

  • 5

    Remove the sheet pan from the oven and create small wells among the vegetables. Crack one egg into each well, ensuring not to disturb the roasted veggies.

  • 6

    Return the sheet pan to the oven and bake for another 8-10 minutes, or until the egg whites are set to your desired doneness while the yolks remain slightly runny if you prefer.

  • 7

    Carefully remove from the oven, plate, and serve immediately.

Sheet Pan Roasted Eggs with Crispy Sweet Potatoes and Bell Peppers

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

Sheet Pan Roasted Eggs with Crispy Sweet Potatoes and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Eggs with Crispy Sweet Potatoes and Bell Peppers

Enjoy a vibrant medley of crispy sweet potatoes and bell peppers crowned with perfectly roasted eggs. This sheet pan meal delivers a satisfying balance of textures and flavors, from slightly caramelized vegetables to rich, savory eggs, making it an ideal all-in-one dish for any time of day.

NUTRITION

536kcal
Protein
33.4g
Fat
30.3g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 medium sweet potato

1 medium red bell pepper

1 teaspoon olive oil

Pinch salt

1 teaspoon smoked paprika

Pinch black pepper

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel (optional) and dice the sweet potato into 1/2-inch cubes. Deseed and slice the red bell pepper into strips.

  • 3

    In a large bowl, toss the sweet potato cubes and bell pepper slices with 1 teaspoon of olive oil, smoked paprika, salt, and black pepper until evenly coated.

  • 4

    Spread the vegetables evenly on a large sheet pan in a single layer. Roast in the oven for 15 minutes, stirring halfway through, until they begin to soften and brown.

  • 5

    Remove the sheet pan from the oven and create small wells among the vegetables. Crack one egg into each well, ensuring not to disturb the roasted veggies.

  • 6

    Return the sheet pan to the oven and bake for another 8-10 minutes, or until the egg whites are set to your desired doneness while the yolks remain slightly runny if you prefer.

  • 7

    Carefully remove from the oven, plate, and serve immediately.