Sheet Pan Roasted Sweet Potato Hash with Baked Eggs

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

Sheet Pan Roasted Sweet Potato Hash with Baked Eggs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato Hash with Baked Eggs

Enjoy a hearty, one-pan meal featuring tender roasted sweet potatoes, vibrant bell peppers, and caramelized onions, all perfectly accented with savory turkey sausage and crowned with baked eggs. This dish delivers a satisfying blend of textures and flavors, making it a versatile option for any meal of the day.

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NUTRITION

431kcal
Protein
27g
Fat
19g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

2 large Eggs

1 serving (100g) Turkey Sausage

1 medium Red Bell Pepper

1 small Yellow Onion

1 cup Spinach

1 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Dice the sweet potato, red bell pepper, and yellow onion into evenly sized pieces. Place them on the sheet pan.

  • 3

    Drizzle the olive oil over the vegetables and season with salt and pepper. Toss gently to ensure even coating.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes, until they begin to soften and develop a slight char.

  • 5

    While the vegetables are roasting, slice the turkey sausage into rounds or half-moons.

  • 6

    After 15 minutes of roasting, add the turkey sausage to the sheet pan and continue roasting for an additional 10 minutes.

  • 7

    Once the vegetables and sausage are cooked, remove the pan from the oven and make small wells among the hash ingredients.

  • 8

    Crack the eggs into the wells and return the pan to the oven. Bake for an additional 6-8 minutes, or until the eggs are set to your liking.

  • 9

    In the final minute of cooking, gently toss in the fresh spinach so it wilts slightly from the residual heat.

  • 10

    Remove the pan from the oven, season the eggs with a pinch more salt and pepper if desired, and serve warm.

Sheet Pan Roasted Sweet Potato Hash with Baked Eggs

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

Sheet Pan Roasted Sweet Potato Hash with Baked Eggs

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato Hash with Baked Eggs

Enjoy a hearty, one-pan meal featuring tender roasted sweet potatoes, vibrant bell peppers, and caramelized onions, all perfectly accented with savory turkey sausage and crowned with baked eggs. This dish delivers a satisfying blend of textures and flavors, making it a versatile option for any meal of the day.

NUTRITION

431kcal
Protein
27g
Fat
19g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

2 large Eggs

1 serving (100g) Turkey Sausage

1 medium Red Bell Pepper

1 small Yellow Onion

1 cup Spinach

1 tsp Extra Virgin Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Dice the sweet potato, red bell pepper, and yellow onion into evenly sized pieces. Place them on the sheet pan.

  • 3

    Drizzle the olive oil over the vegetables and season with salt and pepper. Toss gently to ensure even coating.

  • 4

    Roast the vegetables in the preheated oven for 20-25 minutes, until they begin to soften and develop a slight char.

  • 5

    While the vegetables are roasting, slice the turkey sausage into rounds or half-moons.

  • 6

    After 15 minutes of roasting, add the turkey sausage to the sheet pan and continue roasting for an additional 10 minutes.

  • 7

    Once the vegetables and sausage are cooked, remove the pan from the oven and make small wells among the hash ingredients.

  • 8

    Crack the eggs into the wells and return the pan to the oven. Bake for an additional 6-8 minutes, or until the eggs are set to your liking.

  • 9

    In the final minute of cooking, gently toss in the fresh spinach so it wilts slightly from the residual heat.

  • 10

    Remove the pan from the oven, season the eggs with a pinch more salt and pepper if desired, and serve warm.