Baked Eggs with Roasted Sweet Potato and Kale

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

Baked Eggs with Roasted Sweet Potato and Kale

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Sweet Potato and Kale

Enjoy a wholesome dish that marries the richness of baked eggs with the natural sweetness of roasted sweet potato and the earthy flavor of kale, accented with lean turkey sausage. This balanced meal is perfect for breakfast, lunch, or dinner, offering satisfying protein, fiber, and a burst of vibrant colors on your plate.

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NUTRITION

266kcal
Protein
21.5g
Fat
8.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 medium Sweet Potato

1 cup Kale

2 ounces Lean Turkey Sausage

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss them lightly with a dash of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the sweet potato in the oven for about 20-25 minutes or until tender and slightly caramelized.

  • 4

    While the sweet potato roasts, roughly chop the kale and set aside. In a small skillet, lightly brown the turkey sausage slices over medium heat for about 5-7 minutes.

  • 5

    In an oven-safe dish, combine the roasted sweet potato, sautéed turkey sausage, and kale.

  • 6

    Crack the eggs over the mixture, spacing them evenly.

  • 7

    Place the dish back in the oven and bake for an additional 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny, or to your desired doneness.

  • 8

    Remove from the oven, season with a pinch of salt and pepper if needed, and serve immediately.

Baked Eggs with Roasted Sweet Potato and Kale

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

Baked Eggs with Roasted Sweet Potato and Kale

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Sweet Potato and Kale

Enjoy a wholesome dish that marries the richness of baked eggs with the natural sweetness of roasted sweet potato and the earthy flavor of kale, accented with lean turkey sausage. This balanced meal is perfect for breakfast, lunch, or dinner, offering satisfying protein, fiber, and a burst of vibrant colors on your plate.

NUTRITION

266kcal
Protein
21.5g
Fat
8.8g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 medium Sweet Potato

1 cup Kale

2 ounces Lean Turkey Sausage

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel and cube the sweet potato into bite-sized pieces. Toss them lightly with a dash of olive oil, salt, and pepper, then spread on a baking sheet.

  • 3

    Roast the sweet potato in the oven for about 20-25 minutes or until tender and slightly caramelized.

  • 4

    While the sweet potato roasts, roughly chop the kale and set aside. In a small skillet, lightly brown the turkey sausage slices over medium heat for about 5-7 minutes.

  • 5

    In an oven-safe dish, combine the roasted sweet potato, sautéed turkey sausage, and kale.

  • 6

    Crack the eggs over the mixture, spacing them evenly.

  • 7

    Place the dish back in the oven and bake for an additional 8-10 minutes, or until the egg whites are set but the yolks remain slightly runny, or to your desired doneness.

  • 8

    Remove from the oven, season with a pinch of salt and pepper if needed, and serve immediately.