Egg White and Turkey Sausage Scramble with Spinach and Roasted Sweet Potatoes

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

Egg White and Turkey Sausage Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Sausage Scramble with Spinach and Roasted Sweet Potatoes

Start your day with a vibrant, protein-packed scramble featuring fluffy egg whites and savory turkey sausage, served alongside crispy roasted sweet potatoes and a fresh baby spinach salad lightly dressed in olive oil and lemon. This balanced breakfast is both satisfying and energizing, perfectly blending warm, hearty flavors with a refreshing salad twist.

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NUTRITION

448kcal
Protein
39g
Fat
20.2g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1 Turkey Sausage Patty (link)

1 small Sweet Potato

2 cups Baby Spinach (divided)

1 tbsp Extra Virgin Olive Oil

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with a pinch of salt, pepper, and a light drizzle of olive oil, then spread on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and slightly crispy at the edges, stirring halfway through for even cooking.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and lightly spray with cooking spray.

  • 5

    Add the turkey sausage patty to the skillet and cook for 3-4 minutes on each side until browned and heated through. Once done, crumble or slice into bite-sized pieces.

  • 6

    Pour the egg whites into the same skillet. Add half of the baby spinach and the cooked turkey sausage. Season with salt and pepper, stirring gently until the egg whites are fully set and the spinach is slightly wilted.

  • 7

    For the salad component, combine the remaining fresh baby spinach in a small bowl with the lemon juice and a small drizzle of extra virgin olive oil. Toss lightly.

  • 8

    Plate the egg white scramble alongside the roasted sweet potatoes with a side of fresh spinach salad. Serve warm and enjoy your balanced breakfast.

Egg White and Turkey Sausage Scramble with Spinach and Roasted Sweet Potatoes

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

Egg White and Turkey Sausage Scramble with Spinach and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Egg White and Turkey Sausage Scramble with Spinach and Roasted Sweet Potatoes

Start your day with a vibrant, protein-packed scramble featuring fluffy egg whites and savory turkey sausage, served alongside crispy roasted sweet potatoes and a fresh baby spinach salad lightly dressed in olive oil and lemon. This balanced breakfast is both satisfying and energizing, perfectly blending warm, hearty flavors with a refreshing salad twist.

NUTRITION

448kcal
Protein
39g
Fat
20.2g
Carbs
33.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1 Turkey Sausage Patty (link)

1 small Sweet Potato

2 cups Baby Spinach (divided)

1 tbsp Extra Virgin Olive Oil

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with a pinch of salt, pepper, and a light drizzle of olive oil, then spread on a baking sheet.

  • 3

    Roast the sweet potato cubes in the oven for about 20-25 minutes until tender and slightly crispy at the edges, stirring halfway through for even cooking.

  • 4

    While the sweet potatoes roast, heat a non-stick skillet over medium heat and lightly spray with cooking spray.

  • 5

    Add the turkey sausage patty to the skillet and cook for 3-4 minutes on each side until browned and heated through. Once done, crumble or slice into bite-sized pieces.

  • 6

    Pour the egg whites into the same skillet. Add half of the baby spinach and the cooked turkey sausage. Season with salt and pepper, stirring gently until the egg whites are fully set and the spinach is slightly wilted.

  • 7

    For the salad component, combine the remaining fresh baby spinach in a small bowl with the lemon juice and a small drizzle of extra virgin olive oil. Toss lightly.

  • 8

    Plate the egg white scramble alongside the roasted sweet potatoes with a side of fresh spinach salad. Serve warm and enjoy your balanced breakfast.