Sheet Pan Baked Eggs with Roasted Broccoli and Bell Peppers

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

Sheet Pan Baked Eggs with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Broccoli and Bell Peppers

Enjoy a vibrant, nutrient-packed meal featuring perfectly baked eggs nestled among roasted broccoli and bell peppers. The mix of tender-crisp vegetables and savory, custard-like eggs is enhanced with a touch of olive oil and aromatic seasonings, creating a satisfying dish that shines any time of day.

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NUTRITION

464kcal
Protein
35g
Fat
30.2g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (250g)

1 cup Broccoli Florets (91g)

1 cup Mixed Bell Peppers (150g)

1 teaspoon Olive Oil (5g)

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.

  • 2

    Prepare the vegetables by washing and cutting the broccoli into small florets and slicing the bell peppers into strips.

  • 3

    Spread the broccoli florets and bell pepper slices evenly over the sheet pan, drizzle with olive oil, and season with a pinch of salt and black pepper.

  • 4

    Crack the eggs directly onto the vegetables, spacing them out evenly. If desired, you may create small wells in the veggies to help contain the eggs.

  • 5

    Place the sheet pan in the oven and bake for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny. Adjust time for firmer yolks if preferred.

  • 6

    Remove the sheet pan from the oven and let it cool for a minute before serving. Enjoy your balanced, flavorful meal!

Sheet Pan Baked Eggs with Roasted Broccoli and Bell Peppers

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

Sheet Pan Baked Eggs with Roasted Broccoli and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Broccoli and Bell Peppers

Enjoy a vibrant, nutrient-packed meal featuring perfectly baked eggs nestled among roasted broccoli and bell peppers. The mix of tender-crisp vegetables and savory, custard-like eggs is enhanced with a touch of olive oil and aromatic seasonings, creating a satisfying dish that shines any time of day.

NUTRITION

464kcal
Protein
35g
Fat
30.2g
Carbs
15.5g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs (250g)

1 cup Broccoli Florets (91g)

1 cup Mixed Bell Peppers (150g)

1 teaspoon Olive Oil (5g)

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.

  • 2

    Prepare the vegetables by washing and cutting the broccoli into small florets and slicing the bell peppers into strips.

  • 3

    Spread the broccoli florets and bell pepper slices evenly over the sheet pan, drizzle with olive oil, and season with a pinch of salt and black pepper.

  • 4

    Crack the eggs directly onto the vegetables, spacing them out evenly. If desired, you may create small wells in the veggies to help contain the eggs.

  • 5

    Place the sheet pan in the oven and bake for 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny. Adjust time for firmer yolks if preferred.

  • 6

    Remove the sheet pan from the oven and let it cool for a minute before serving. Enjoy your balanced, flavorful meal!