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

Savor the vibrant flavors of this sheet pan creation – perfectly baked eggs nestled among roasted bell peppers and fresh spinach, lightly seasoned with garlic and herbs. This one-pan wonder is not only visually appealing with its cascade of colors but also balanced in nutrients to keep your meals exciting and satisfying.

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NUTRITION

511kcal
Protein
38.8g
Fat
33.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 large Eggs

1 large Red Bell Pepper

2 cups Spinach

1 tsp Olive Oil

Salt, Pepper, Garlic Powder (to taste)

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper.

  • 2

    Chop the red bell pepper into strips and spread them evenly on the sheet pan.

  • 3

    Toss the spinach lightly with olive oil, and place it over the bell peppers.

  • 4

    Crack the eggs directly onto the vegetables, spacing them out evenly. If preferred, pre-crack them into a small bowl to ease placing.

  • 5

    Season the eggs and vegetables generously with salt, pepper, and a sprinkle of garlic powder.

  • 6

    Place the sheet pan in the oven and bake for about 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny (adjust time based on desired doneness).

  • 7

    Remove from oven and serve immediately while warm.

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

Savor the vibrant flavors of this sheet pan creation – perfectly baked eggs nestled among roasted bell peppers and fresh spinach, lightly seasoned with garlic and herbs. This one-pan wonder is not only visually appealing with its cascade of colors but also balanced in nutrients to keep your meals exciting and satisfying.

NUTRITION

511kcal
Protein
38.8g
Fat
33.1g
Carbs
14.2g

SERVINGS

1 serving

INGREDIENTS

6 large Eggs

1 large Red Bell Pepper

2 cups Spinach

1 tsp Olive Oil

Salt, Pepper, Garlic Powder (to taste)

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and line a sheet pan with parchment paper.

  • 2

    Chop the red bell pepper into strips and spread them evenly on the sheet pan.

  • 3

    Toss the spinach lightly with olive oil, and place it over the bell peppers.

  • 4

    Crack the eggs directly onto the vegetables, spacing them out evenly. If preferred, pre-crack them into a small bowl to ease placing.

  • 5

    Season the eggs and vegetables generously with salt, pepper, and a sprinkle of garlic powder.

  • 6

    Place the sheet pan in the oven and bake for about 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny (adjust time based on desired doneness).

  • 7

    Remove from oven and serve immediately while warm.