Crispy Sheet Pan Eggs with Roasted Root Vegetables

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

Crispy Sheet Pan Eggs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Eggs with Roasted Root Vegetables

Enjoy a vibrant, wholesome dish featuring crispy eggs and beautifully roasted root vegetables, accented by savory turkey sausage. The medley of tender carrots and parsnips, lightly drizzled with olive oil and seasoned with fresh herbs, brings a satisfying crunch and natural sweetness, making this a versatile meal for any time of day.

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NUTRITION

361kcal
Protein
35.1g
Fat
20g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

3 large egg whites

1 turkey sausage link (approx. 2 oz)

1 small carrot (50g)

1 small parsnip (50g)

1 teaspoon extra virgin olive oil

Mixed herbs & spices to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Dice the carrot and parsnip into even pieces to ensure uniform roasting. Toss them in a bowl with olive oil, mixed herbs, salt, and pepper.

  • 3

    Spread the seasoned vegetables evenly on the prepared sheet pan.

  • 4

    Place the turkey sausage link among the vegetables.

  • 5

    Create small wells in the vegetables and crack the whole eggs and egg whites into the wells, keeping the egg mixture contained.

  • 6

    Return the pan to the oven and roast for about 12-15 minutes, or until the vegetables are tender, the sausage is heated through, and the eggs are set with slightly crispy edges.

  • 7

    Remove from the oven, let it cool slightly, and serve immediately.

Crispy Sheet Pan Eggs with Roasted Root Vegetables

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

Crispy Sheet Pan Eggs with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Sheet Pan Eggs with Roasted Root Vegetables

Enjoy a vibrant, wholesome dish featuring crispy eggs and beautifully roasted root vegetables, accented by savory turkey sausage. The medley of tender carrots and parsnips, lightly drizzled with olive oil and seasoned with fresh herbs, brings a satisfying crunch and natural sweetness, making this a versatile meal for any time of day.

NUTRITION

361kcal
Protein
35.1g
Fat
20g
Carbs
16.7g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs

3 large egg whites

1 turkey sausage link (approx. 2 oz)

1 small carrot (50g)

1 small parsnip (50g)

1 teaspoon extra virgin olive oil

Mixed herbs & spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    Dice the carrot and parsnip into even pieces to ensure uniform roasting. Toss them in a bowl with olive oil, mixed herbs, salt, and pepper.

  • 3

    Spread the seasoned vegetables evenly on the prepared sheet pan.

  • 4

    Place the turkey sausage link among the vegetables.

  • 5

    Create small wells in the vegetables and crack the whole eggs and egg whites into the wells, keeping the egg mixture contained.

  • 6

    Return the pan to the oven and roast for about 12-15 minutes, or until the vegetables are tender, the sausage is heated through, and the eggs are set with slightly crispy edges.

  • 7

    Remove from the oven, let it cool slightly, and serve immediately.