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, one-pan meal featuring roasted eggs nestled among crispy sweet potatoes and colorful bell peppers. This recipe brings together savory roasted eggs with the natural sweetness of tender sweet potatoes and the fresh crunch of bell peppers, all lightly seasoned and drizzled with olive oil for a satisfying bite any time of the day.

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NUTRITION

486kcal
Protein
35.5g
Fat
25.2g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 small sweet potato

1 medium bell pepper

1 tsp olive oil

1/4 tsp salt

1/8 tsp black pepper

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into small cubes. Cut the bell pepper into strips.

  • 3

    Toss the diced sweet potatoes and bell pepper with olive oil, salt, and black pepper. Spread them evenly on the sheet pan.

  • 4

    Place the sheet pan in the oven and roast for 15 minutes, stirring halfway through to ensure even cooking.

  • 5

    Remove the pan briefly and create 4-6 small wells in the roasted vegetables. Crack the whole eggs into four separate wells and gently pour the egg whites over them to boost the protein content.

  • 6

    Return the pan to the oven and roast for another 8-10 minutes, or until the eggs are set to your liking.

  • 7

    Remove from the oven and serve hot, enjoying a balanced plate of roasted vegetables and protein-rich eggs.

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, one-pan meal featuring roasted eggs nestled among crispy sweet potatoes and colorful bell peppers. This recipe brings together savory roasted eggs with the natural sweetness of tender sweet potatoes and the fresh crunch of bell peppers, all lightly seasoned and drizzled with olive oil for a satisfying bite any time of the day.

NUTRITION

486kcal
Protein
35.5g
Fat
25.2g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 whole eggs

2 egg whites

1 small sweet potato

1 medium bell pepper

1 tsp olive oil

1/4 tsp salt

1/8 tsp black pepper

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into small cubes. Cut the bell pepper into strips.

  • 3

    Toss the diced sweet potatoes and bell pepper with olive oil, salt, and black pepper. Spread them evenly on the sheet pan.

  • 4

    Place the sheet pan in the oven and roast for 15 minutes, stirring halfway through to ensure even cooking.

  • 5

    Remove the pan briefly and create 4-6 small wells in the roasted vegetables. Crack the whole eggs into four separate wells and gently pour the egg whites over them to boost the protein content.

  • 6

    Return the pan to the oven and roast for another 8-10 minutes, or until the eggs are set to your liking.

  • 7

    Remove from the oven and serve hot, enjoying a balanced plate of roasted vegetables and protein-rich eggs.