Name: Sheet Pan Baked Eggs with Roasted Sweet Potatoes and Bell Peppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 large eggs; 1/2 medium sweet potato (sliced); 1/2 medium red bell pepper (sliced); 1/2 tbsp olive oil; Salt (pinch); Black pepper (pinch)

Sheet Pan Baked Eggs with Roasted Sweet Potatoes and Bell Peppers

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Sweet Potatoes and Bell Peppers

Enjoy a simple yet satisfying dish featuring baked eggs nestled among tender roasted sweet potato and bell pepper slices. The harmonious blend of flavors from lightly roasted vegetables and perfectly baked eggs makes for a balanced, vibrant meal to kickstart your day.

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NUTRITION

Protein

37.5g

Fat

37.2g

Carbs

18.9g

SERVINGS

1 serving

INGREDIENTS

6 large eggs

1/2 medium sweet potato (sliced)

1/2 medium red bell pepper (sliced)

1/2 tbsp olive oil

Salt (pinch)

Black pepper (pinch)

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Thinly slice the sweet potato and red bell pepper so they roast evenly.
3
In a sheet pan, drizzle 1/2 tablespoon of olive oil and toss in the sweet potato and bell pepper slices. Season with a pinch of salt and black pepper.
4
Spread the vegetables out in a single layer on the pan. Roast in the oven for about 15-20 minutes until they start to soften.
5
Remove the pan from the oven and make small wells among the roasted vegetables.
6
Crack 6 large eggs into the wells, ensuring the eggs are evenly spaced.
7
Return the sheet pan to the oven and bake for an additional 8-10 minutes until the egg whites are set but the yolks remain runny (or cook longer if firmer yolks are preferred).
8
Carefully remove the pan from the oven, season with additional salt and pepper if needed, and serve warm.