YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs and Roasted Veggies
A vibrant, one-pan meal bursting with colorful roasted veggies, hearty chickpeas, savory turkey bacon, and perfectly baked eggs. This dish offers a delightful blend of textures and flavors, from the crisp edges of roasted bell peppers and spinach to the warm, comforting center where the eggs gently set. An easy and nutritious option that fits perfectly into your protein and calorie goals.
INGREDIENTS
3 large Eggs (150g total)
1/2 cup Canned Chickpeas (82g)
2 slices Turkey Bacon (28g)
1 cup Mixed Bell Peppers, chopped (92g)
1 cup Baby Spinach (30g)
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
On a sheet pan, toss the chopped mixed bell peppers, baby spinach, and canned chickpeas with olive oil. Season generously with salt and pepper.
Place turkey bacon slices on one side of the pan.
Make small wells in the veggies and gently crack the eggs into the wells, ensuring the egg whites stay contained.
Pop the sheet pan into the oven and roast for about 12-15 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Once done, remove from the oven, let cool slightly, and serve directly from the pan.