Sheet Pan Baked Eggs with Roasted Bell Peppers and Spinach

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

Sheet Pan Baked Eggs with Roasted Bell Peppers and Spinach

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Bell Peppers and Spinach

Delight in this versatile sheet pan meal where perfectly baked eggs nestle among charred bell peppers and vibrant spinach. Every bite offers a satisfying blend of savory egg richness with the naturally sweet roasted peppers and a hint of earthy spinach, making it a wholesome dish ideal for any time of the day.

Try 3 days free, then $12.99 / mo.

NUTRITION

434kcal
Protein
37.8g
Fat
30g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 medium red bell pepper

2 cups raw spinach

1 teaspoon olive oil

Salt and pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly coat a rimmed sheet pan with olive oil.

  • 2

    Slice the red bell pepper into strips and spread evenly on the sheet pan. Drizzle with half of the olive oil, and season with a pinch of salt and pepper.

  • 3

    Roast the bell pepper strips in the oven for about 10 minutes.

  • 4

    Remove the pan from the oven and scatter the spinach evenly over the roasted peppers. Return the pan to the oven for another 2-3 minutes until the spinach just begins to wilt.

  • 5

    Crack the eggs evenly over the vegetables. Season the eggs with a little extra salt and pepper.

  • 6

    Bake the eggs with vegetables on the sheet pan for an additional 8-10 minutes or until the egg whites have set, but the yolks remain slightly runny (adjust according to your preference).

  • 7

    Remove from oven and allow to cool slightly. Serve directly from the pan or transfer to a plate, enjoying a balanced, protein-packed meal.

Sheet Pan Baked Eggs with Roasted Bell Peppers and Spinach

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

Sheet Pan Baked Eggs with Roasted Bell Peppers and Spinach

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Bell Peppers and Spinach

Delight in this versatile sheet pan meal where perfectly baked eggs nestle among charred bell peppers and vibrant spinach. Every bite offers a satisfying blend of savory egg richness with the naturally sweet roasted peppers and a hint of earthy spinach, making it a wholesome dish ideal for any time of the day.

NUTRITION

434kcal
Protein
37.8g
Fat
30g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

5 large eggs

1 medium red bell pepper

2 cups raw spinach

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F. Lightly coat a rimmed sheet pan with olive oil.

  • 2

    Slice the red bell pepper into strips and spread evenly on the sheet pan. Drizzle with half of the olive oil, and season with a pinch of salt and pepper.

  • 3

    Roast the bell pepper strips in the oven for about 10 minutes.

  • 4

    Remove the pan from the oven and scatter the spinach evenly over the roasted peppers. Return the pan to the oven for another 2-3 minutes until the spinach just begins to wilt.

  • 5

    Crack the eggs evenly over the vegetables. Season the eggs with a little extra salt and pepper.

  • 6

    Bake the eggs with vegetables on the sheet pan for an additional 8-10 minutes or until the egg whites have set, but the yolks remain slightly runny (adjust according to your preference).

  • 7

    Remove from oven and allow to cool slightly. Serve directly from the pan or transfer to a plate, enjoying a balanced, protein-packed meal.