Sheet Pan Egg and Roasted Vegetable Bake

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

Sheet Pan Egg and Roasted Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Egg and Roasted Vegetable Bake

Enjoy a vibrant and savory dish where farm-fresh eggs meld with a medley of roasted vegetables and a hint of turkey sausage, all brought together with aromatic herbs and a drizzle of olive oil. A versatile option for any meal, this bake is not only visually appealing but also perfectly balanced in nutrients to support your fitness and health goals.

Try 3 days free, then $12.99 / mo.

NUTRITION

309kcal
Protein
19.9g
Fat
17.7g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 Turkey Sausage Link

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Baby Spinach

1/2 medium Yellow Onion

1 teaspoon Olive Oil

Salt & Pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly grease it with olive oil.

  • 2

    Chop the red bell pepper, zucchini, and yellow onion into bite-sized pieces. Toss them in a small bowl with olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables onto the sheet pan in a single layer. Roast in the oven for about 10-12 minutes until they begin to soften.

  • 4

    Meanwhile, cut the turkey sausage into rounds and add them to the pan with the vegetables during the last 5 minutes of roasting.

  • 5

    Once the vegetables and sausage are lightly roasted, remove the pan and evenly distribute the baby spinach over the top.

  • 6

    Make small wells among the vegetables and carefully crack an egg into each well.

  • 7

    Return the pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set and the yolks are cooked to your preference.

  • 8

    Remove from the oven, season with a pinch more salt and pepper if desired, and serve warm.

Sheet Pan Egg and Roasted Vegetable Bake

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

Sheet Pan Egg and Roasted Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Egg and Roasted Vegetable Bake

Enjoy a vibrant and savory dish where farm-fresh eggs meld with a medley of roasted vegetables and a hint of turkey sausage, all brought together with aromatic herbs and a drizzle of olive oil. A versatile option for any meal, this bake is not only visually appealing but also perfectly balanced in nutrients to support your fitness and health goals.

NUTRITION

309kcal
Protein
19.9g
Fat
17.7g
Carbs
22.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 Turkey Sausage Link

1 medium Red Bell Pepper

1 medium Zucchini

1 cup Baby Spinach

1/2 medium Yellow Onion

1 teaspoon Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper or lightly grease it with olive oil.

  • 2

    Chop the red bell pepper, zucchini, and yellow onion into bite-sized pieces. Toss them in a small bowl with olive oil, salt, and pepper until evenly coated.

  • 3

    Spread the vegetables onto the sheet pan in a single layer. Roast in the oven for about 10-12 minutes until they begin to soften.

  • 4

    Meanwhile, cut the turkey sausage into rounds and add them to the pan with the vegetables during the last 5 minutes of roasting.

  • 5

    Once the vegetables and sausage are lightly roasted, remove the pan and evenly distribute the baby spinach over the top.

  • 6

    Make small wells among the vegetables and carefully crack an egg into each well.

  • 7

    Return the pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set and the yolks are cooked to your preference.

  • 8

    Remove from the oven, season with a pinch more salt and pepper if desired, and serve warm.