Sheet Pan Baked Eggs with Roasted Asparagus and Cherry Tomatoes

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

Sheet Pan Baked Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Asparagus and Cherry Tomatoes

Enjoy a vibrant and nutritious sheet pan meal that combines perfectly roasted asparagus and burst-of-flavor cherry tomatoes with baked eggs and melted cheddar for a satisfying balance of protein and fresh vegetables. The mix of textures and flavors makes this dish an ideal versatile choice for any mealtime.

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NUTRITION

491kcal
Protein
34.6g
Fat
34g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz cheddar cheese

1/2 bunch asparagus (~100g)

1 cup cherry tomatoes (~150g)

1 tsp extra virgin olive oil

Pinch of salt

Pinch of black pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Arrange the asparagus and cherry tomatoes on the sheet pan. Drizzle with olive oil and season with a pinch of salt and pepper. Toss gently to ensure even coating.

  • 3

    Place the sheet pan in the oven and roast the vegetables for about 10 minutes, allowing them to start softening and caramelizing.

  • 4

    Remove the pan from the oven and create small wells among the vegetables. Crack a large egg into each of the wells.

  • 5

    Sprinkle the crumbled cheddar cheese over the eggs and vegetables.

  • 6

    Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set and the yolks reach your desired doneness.

  • 7

    Remove from the oven and let it cool slightly before serving. Enjoy the balanced flavors and textures of roasted vegetables with warm, baked eggs.

Sheet Pan Baked Eggs with Roasted Asparagus and Cherry Tomatoes

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

Sheet Pan Baked Eggs with Roasted Asparagus and Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Asparagus and Cherry Tomatoes

Enjoy a vibrant and nutritious sheet pan meal that combines perfectly roasted asparagus and burst-of-flavor cherry tomatoes with baked eggs and melted cheddar for a satisfying balance of protein and fresh vegetables. The mix of textures and flavors makes this dish an ideal versatile choice for any mealtime.

NUTRITION

491kcal
Protein
34.6g
Fat
34g
Carbs
12.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 oz cheddar cheese

1/2 bunch asparagus (~100g)

1 cup cherry tomatoes (~150g)

1 tsp extra virgin olive oil

Pinch of salt

Pinch of black pepper

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.

  • 2

    Arrange the asparagus and cherry tomatoes on the sheet pan. Drizzle with olive oil and season with a pinch of salt and pepper. Toss gently to ensure even coating.

  • 3

    Place the sheet pan in the oven and roast the vegetables for about 10 minutes, allowing them to start softening and caramelizing.

  • 4

    Remove the pan from the oven and create small wells among the vegetables. Crack a large egg into each of the wells.

  • 5

    Sprinkle the crumbled cheddar cheese over the eggs and vegetables.

  • 6

    Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set and the yolks reach your desired doneness.

  • 7

    Remove from the oven and let it cool slightly before serving. Enjoy the balanced flavors and textures of roasted vegetables with warm, baked eggs.