Sheet Pan Baked Eggs with Roasted Vegetables

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

Sheet Pan Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Vegetables

Enjoy a vibrant and wholesome dish featuring baked eggs nestled amongst a medley of roasted vegetables and protein-rich chickpeas. This sheet pan meal is perfect for breakfast, lunch, or dinner, combining the rich creaminess of baked eggs with the sweet and savory flavors of roasted bell peppers, broccoli, and cherry tomatoes, all enhanced by a drizzle of olive oil and a sprinkle of fresh herbs.

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NUTRITION

332kcal
Protein
16.9g
Fat
12.5g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup canned chickpeas (drained)

1 cup red bell pepper, chopped

1/2 cup broccoli florets

1/2 cup cherry tomatoes

1/4 cup red onion, sliced

1 tsp extra virgin olive oil

Salt & black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a sheet pan.

  • 2

    In a large bowl, combine the chopped red bell pepper, broccoli florets, cherry tomatoes, and red onion. Drizzle with olive oil, and season with salt and black pepper. Toss to evenly coat the vegetables.

  • 3

    Spread the seasoned vegetables evenly onto the sheet pan. Roast in the oven for about 10 minutes until they start to soften.

  • 4

    Remove the pan and gently mix in the drained chickpeas. Create four small wells in the vegetables using a spoon.

  • 5

    Crack a large egg into each well. Season the eggs with a bit more salt and pepper if desired.

  • 6

    Return the pan to the oven and bake for an additional 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny (or cook longer if firmer yolks are preferred).

  • 7

    Remove from the oven, garnish with fresh herbs if desired, and serve immediately.

Sheet Pan Baked Eggs with Roasted Vegetables

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

Sheet Pan Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Vegetables

Enjoy a vibrant and wholesome dish featuring baked eggs nestled amongst a medley of roasted vegetables and protein-rich chickpeas. This sheet pan meal is perfect for breakfast, lunch, or dinner, combining the rich creaminess of baked eggs with the sweet and savory flavors of roasted bell peppers, broccoli, and cherry tomatoes, all enhanced by a drizzle of olive oil and a sprinkle of fresh herbs.

NUTRITION

332kcal
Protein
16.9g
Fat
12.5g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/2 cup canned chickpeas (drained)

1 cup red bell pepper, chopped

1/2 cup broccoli florets

1/2 cup cherry tomatoes

1/4 cup red onion, sliced

1 tsp extra virgin olive oil

Salt & black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and lightly grease a sheet pan.

  • 2

    In a large bowl, combine the chopped red bell pepper, broccoli florets, cherry tomatoes, and red onion. Drizzle with olive oil, and season with salt and black pepper. Toss to evenly coat the vegetables.

  • 3

    Spread the seasoned vegetables evenly onto the sheet pan. Roast in the oven for about 10 minutes until they start to soften.

  • 4

    Remove the pan and gently mix in the drained chickpeas. Create four small wells in the vegetables using a spoon.

  • 5

    Crack a large egg into each well. Season the eggs with a bit more salt and pepper if desired.

  • 6

    Return the pan to the oven and bake for an additional 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny (or cook longer if firmer yolks are preferred).

  • 7

    Remove from the oven, garnish with fresh herbs if desired, and serve immediately.