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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Eggs with Sweet Potato and Bell Peppers

Enjoy a vibrant and hearty meal featuring perfectly roasted eggs nestled among tender cubes of sweet potato and crisp red bell pepper. This one-pan dish delivers a comforting mix of flavors with a touch of olive oil and warm spices, making it a versatile option for breakfast, lunch, or dinner.

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NUTRITION

540kcal
Protein
34.8g
Fat
30.1g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 medium Sweet Potato

1 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

Seasonings: Salt, Pepper, Paprika, Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Core and seed the red bell pepper, then slice into strips or bite-size pieces.

  • 3

    In a large bowl, toss the diced sweet potato and bell pepper with the olive oil, salt, pepper, paprika, and garlic powder until evenly coated.

  • 4

    Spread the vegetables on the prepared sheet pan in a single layer. Roast in the oven for about 15 minutes.

  • 5

    After 15 minutes, remove the pan from the oven and create 5 small wells among the vegetables. Crack one egg into each well.

  • 6

    Return the sheet pan to the oven and continue roasting for an additional 8-10 minutes, or until the egg whites are set to your liking.

  • 7

    Remove from the oven and allow to cool slightly before serving. Enjoy as a balanced meal any time of the day!

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Eggs with Sweet Potato and Bell Peppers

Enjoy a vibrant and hearty meal featuring perfectly roasted eggs nestled among tender cubes of sweet potato and crisp red bell pepper. This one-pan dish delivers a comforting mix of flavors with a touch of olive oil and warm spices, making it a versatile option for breakfast, lunch, or dinner.

NUTRITION

540kcal
Protein
34.8g
Fat
30.1g
Carbs
35.1g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 medium Sweet Potato

1 medium Red Bell Pepper

1 tsp Extra Virgin Olive Oil

Seasonings: Salt, Pepper, Paprika, Garlic Powder

PREPARATION

  • 1

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

  • 2

    Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Core and seed the red bell pepper, then slice into strips or bite-size pieces.

  • 3

    In a large bowl, toss the diced sweet potato and bell pepper with the olive oil, salt, pepper, paprika, and garlic powder until evenly coated.

  • 4

    Spread the vegetables on the prepared sheet pan in a single layer. Roast in the oven for about 15 minutes.

  • 5

    After 15 minutes, remove the pan from the oven and create 5 small wells among the vegetables. Crack one egg into each well.

  • 6

    Return the sheet pan to the oven and continue roasting for an additional 8-10 minutes, or until the egg whites are set to your liking.

  • 7

    Remove from the oven and allow to cool slightly before serving. Enjoy as a balanced meal any time of the day!