YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs and Crispy Bacon with Roasted Vegetables
Enjoy a wholesome, savory meal that features perfectly roasted vegetables, crispy bacon, and eggs cooked to your liking—all prepared on a single sheet pan for simplicity and maximum flavor. A delightful medley of textures and tastes awaits, making it a versatile option for breakfast, lunch, or dinner.
INGREDIENTS
4 large eggs
2 slices crispy bacon
1 cup mixed bell peppers & red onion
1 teaspoon olive oil
Salt & pepper to taste
PREPARATION
Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.
Chop the bell peppers and red onion into bite-sized pieces. Toss the vegetables with olive oil, salt, and pepper, and spread them evenly on the sheet pan.
Place the sheet pan in the oven and roast the vegetables for about 15-20 minutes until they start to soften and acquire a slight char.
While the vegetables roast, cook the bacon in a skillet over medium heat until crispy. Once done, remove and set aside on a paper towel to drain excess fat.
After the vegetables have roasted for 15-20 minutes, remove the pan from the oven and create 3-4 small wells among the vegetables. Crack one egg into each well.
Return the sheet pan to the oven and continue roasting for about 8-10 minutes, or until the eggs are set to your preference.
Crumble the crispy bacon over the eggs and vegetables, then season with additional salt and pepper if desired.
Serve immediately and enjoy a balanced plate full of protein and vibrant, roasted flavors.