YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Egg and Vegetable Hash
Savor a vibrant, nutrient-packed hash featuring crispy roasted sweet potatoes, colorful bell peppers, and red onion, all perfectly complemented by protein-rich eggs and savory turkey sausage. This versatile dish delivers a crunchy texture and a burst of flavors, making it a hearty way to start your day or power through lunch or dinner.
INGREDIENTS
2 Large Eggs (approx 100g total)
1 serving Turkey Sausage (approx 50g)
1 medium Sweet Potato (approx 130g)
1 Red Bell Pepper (approx 119g)
1/2 Red Onion (approx 50g)
1 cup Baby Spinach (approx 30g)
1 teaspoon Olive Oil (approx 4.5g)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Cube the sweet potato into evenly sized pieces. Slice the red bell pepper and red onion into strips.
Toss the sweet potato cubes, bell pepper slices, and red onion with olive oil, salt, and pepper on a large sheet pan.
Roast the vegetables in the oven for 20-25 minutes, until tender and lightly crispy.
While the vegetables roast, heat a non-stick skillet over medium heat and lightly brown the turkey sausage slices until heated through.
Once the roasted vegetables are done, remove from the oven and lower the heat to medium-low.
Create small wells in the vegetables on the sheet pan and crack the eggs into them. Season the eggs lightly with salt and pepper.
Return the sheet pan to the oven and bake for an additional 6-8 minutes, until the egg whites are set but yolks remain slightly runny (or to your desired doneness).
Top with the baby spinach, allowing the residual heat to wilt it slightly before serving.