Sheet Pan Eggs with Roasted 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 Eggs with Roasted Sweet Potatoes and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Sweet Potatoes and Bell Peppers

Enjoy a vibrant, protein-packed meal featuring a harmonious mix of roasted sweet potatoes and bell peppers paired with fluffy eggs. This sheet pan creation is easy to prepare and perfect for any time of day, offering a balanced blend of savory flavors and satisfying textures.

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NUTRITION

502kcal
Protein
37.3g
Fat
25g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4 large whole eggs

3 large egg whites

1 medium sweet potato

1 medium bell pepper

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and dice the sweet potato into bite-sized cubes. Core and chop the bell pepper into strips or chunks.

  • 3

    Place the sweet potato and bell pepper on a sheet pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat evenly.

  • 4

    Roast the vegetables in the oven for about 20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, beat the whole eggs with the egg whites in a bowl. Add a pinch of salt and pepper.

  • 6

    After 20 minutes, remove the sheet pan from the oven and pour the egg mixture evenly over the roasted vegetables.

  • 7

    Return the pan to the oven and bake for an additional 8-10 minutes or until the eggs are set to your liking.

  • 8

    Remove from the oven, slice into portions, and serve warm.

Sheet Pan Eggs with Roasted 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 Eggs with Roasted Sweet Potatoes and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs with Roasted Sweet Potatoes and Bell Peppers

Enjoy a vibrant, protein-packed meal featuring a harmonious mix of roasted sweet potatoes and bell peppers paired with fluffy eggs. This sheet pan creation is easy to prepare and perfect for any time of day, offering a balanced blend of savory flavors and satisfying textures.

NUTRITION

502kcal
Protein
37.3g
Fat
25g
Carbs
33.6g

SERVINGS

1 serving

INGREDIENTS

4 large whole eggs

3 large egg whites

1 medium sweet potato

1 medium bell pepper

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Peel and dice the sweet potato into bite-sized cubes. Core and chop the bell pepper into strips or chunks.

  • 3

    Place the sweet potato and bell pepper on a sheet pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat evenly.

  • 4

    Roast the vegetables in the oven for about 20 minutes, stirring halfway through, until they are tender and slightly caramelized.

  • 5

    While the vegetables are roasting, beat the whole eggs with the egg whites in a bowl. Add a pinch of salt and pepper.

  • 6

    After 20 minutes, remove the sheet pan from the oven and pour the egg mixture evenly over the roasted vegetables.

  • 7

    Return the pan to the oven and bake for an additional 8-10 minutes or until the eggs are set to your liking.

  • 8

    Remove from the oven, slice into portions, and serve warm.