Sheet Pan Roasted Eggs with Sweet Potatoes and Bell Peppers

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

Sheet Pan Roasted Eggs with Sweet Potatoes and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Eggs with Sweet Potatoes and Bell Peppers

Enjoy a vibrant, one-pan dish where tender sweet potatoes and colorful bell peppers are roasted to perfection, then crowned with perfectly roasted eggs. This wholesome meal offers a mix of savory roasted vegetables with a creamy egg center, delivering a satisfying blend of textures and flavors that make for a nourishing, balanced meal any time of day.

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NUTRITION

540kcal
Protein
33.4g
Fat
30.1g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 medium Sweet Potato

1 medium Bell Pepper

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

Dash of Paprika

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a sheet pan by lining it with parchment paper.

  • 2

    Peel (if desired) and dice the sweet potato into roughly 1/2-inch cubes. Remove the stem, seeds, and core from the bell pepper, then cut it into similar sized pieces.

  • 3

    In a large bowl, toss the diced sweet potato and bell pepper with olive oil, salt, black pepper, and paprika.

  • 4

    Spread the seasoned vegetables evenly on the prepared sheet pan. Roast in the oven for about 15 minutes or until they begin to soften.

  • 5

    Remove the pan from the oven and create small wells in the vegetables. Crack one egg into each well, spacing them out evenly.

  • 6

    Return the pan to the oven and roast for an additional 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny (adjust time according to your desired doneness).

  • 7

    Carefully remove the sheet pan from the oven, allow a brief moment to cool, and serve warm.

Sheet Pan Roasted Eggs with Sweet Potatoes and Bell Peppers

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

Sheet Pan Roasted Eggs with Sweet Potatoes and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Eggs with Sweet Potatoes and Bell Peppers

Enjoy a vibrant, one-pan dish where tender sweet potatoes and colorful bell peppers are roasted to perfection, then crowned with perfectly roasted eggs. This wholesome meal offers a mix of savory roasted vegetables with a creamy egg center, delivering a satisfying blend of textures and flavors that make for a nourishing, balanced meal any time of day.

NUTRITION

540kcal
Protein
33.4g
Fat
30.1g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

1 medium Sweet Potato

1 medium Bell Pepper

1 teaspoon Olive Oil

Pinch of Salt

Pinch of Black Pepper

Dash of Paprika

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and prepare a sheet pan by lining it with parchment paper.

  • 2

    Peel (if desired) and dice the sweet potato into roughly 1/2-inch cubes. Remove the stem, seeds, and core from the bell pepper, then cut it into similar sized pieces.

  • 3

    In a large bowl, toss the diced sweet potato and bell pepper with olive oil, salt, black pepper, and paprika.

  • 4

    Spread the seasoned vegetables evenly on the prepared sheet pan. Roast in the oven for about 15 minutes or until they begin to soften.

  • 5

    Remove the pan from the oven and create small wells in the vegetables. Crack one egg into each well, spacing them out evenly.

  • 6

    Return the pan to the oven and roast for an additional 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny (adjust time according to your desired doneness).

  • 7

    Carefully remove the sheet pan from the oven, allow a brief moment to cool, and serve warm.