YOUR SOLIN GENERATED RECIPE
Sheet Pan Egg and Roasted Vegetable Bake with Cris Crispy Turkey Bacon
Enjoy a savory and colorful sheet pan bake that combines lightly roasted vegetables with fluffy eggs and crispy turkey bacon. This dish brings a delightful medley of textures and flavors, perfect for any meal of the day. The vegetables caramelize in the oven while the eggs set to perfection, all complemented beautifully by the savory turkey bacon.
INGREDIENTS
3 Large Eggs
3 Slices Turkey Bacon
1/2 Medium Red Bell Pepper
1/2 Medium Zucchini
1 Small Red Onion
1.5 Cups Fresh Spinach
2 Teaspoons Olive Oil
1 Teaspoon Garlic Powder
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly grease it with olive oil.
Chop the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them in a bowl with olive oil, garlic powder, salt, and pepper until evenly coated.
Spread the vegetables evenly across the sheet pan. Roast in the preheated oven for about 10 minutes to begin softening.
While the vegetables roast, crisp up the turkey bacon in a pan over medium heat until it becomes slightly crispy, then roughly chop it into bite-sized pieces.
Remove the sheet pan from the oven, then sprinkle the fresh spinach over the vegetables followed by the chopped turkey bacon.
Make three small wells in the vegetables and crack one egg into each well. Season the eggs lightly with salt and pepper.
Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the egg whites have set but the yolks remain slightly runny, or to your desired doneness.
Remove the sheet pan from the oven and let it cool slightly before serving. Enjoy your balanced, nutritious meal!