Sheet Pan Eggs with Roasted 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 Eggs with Roasted Sweet Potatoes and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Sweet Potatoes and Bell Peppers

Enjoy a balanced, flavorful dish featuring roasted sweet potatoes and bell peppers paired with protein-packed eggs. This sheet pan meal offers a delightful combination of sweetness from the sweet potato, crunch from the peppers, and the rich, savory taste of perfectly baked eggs, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

276kcal
Protein
13.7g
Fat
10.3g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs

2 large Egg Whites

1 small Sweet Potato

1 cup chopped Bell Peppers

1 teaspoon Olive Oil

¼ medium Red Onion

Salt, Black Pepper, Smoked Paprika, Garlic Powder (pinches)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Chop the bell peppers and thinly slice the red onion.

  • 3

    Toss the sweet potato, bell peppers, and red onion with olive oil, salt, pepper, smoked paprika, and garlic powder on the sheet pan.

  • 4

    Roast the vegetables for 15 minutes in the preheated oven.

  • 5

    Remove the pan from the oven and make 3-4 small wells in the roasted vegetables.

  • 6

    Crack the 4 whole eggs and carefully add 2 egg whites into the wells.

  • 7

    Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the eggs reach your desired doneness.

  • 8

    Remove from oven, season with additional salt and pepper if needed, and serve immediately.

Sheet Pan Eggs with Roasted 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 Eggs with Roasted Sweet Potatoes and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Sweet Potatoes and Bell Peppers

Enjoy a balanced, flavorful dish featuring roasted sweet potatoes and bell peppers paired with protein-packed eggs. This sheet pan meal offers a delightful combination of sweetness from the sweet potato, crunch from the peppers, and the rich, savory taste of perfectly baked eggs, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

276kcal
Protein
13.7g
Fat
10.3g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 large Whole Eggs

2 large Egg Whites

1 small Sweet Potato

1 cup chopped Bell Peppers

1 teaspoon Olive Oil

¼ medium Red Onion

Salt, Black Pepper, Smoked Paprika, Garlic Powder (pinches)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a sheet pan with parchment paper.

  • 2

    Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Chop the bell peppers and thinly slice the red onion.

  • 3

    Toss the sweet potato, bell peppers, and red onion with olive oil, salt, pepper, smoked paprika, and garlic powder on the sheet pan.

  • 4

    Roast the vegetables for 15 minutes in the preheated oven.

  • 5

    Remove the pan from the oven and make 3-4 small wells in the roasted vegetables.

  • 6

    Crack the 4 whole eggs and carefully add 2 egg whites into the wells.

  • 7

    Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the eggs reach your desired doneness.

  • 8

    Remove from oven, season with additional salt and pepper if needed, and serve immediately.