Sheet Pan Roasted Sweet Potato and Kale Egg Bake with Lean Chicken Sausage

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

Sheet Pan Roasted Sweet Potato and Kale Egg Bake with Lean Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato and Kale Egg Bake with Lean Chicken Sausage

Enjoy a hearty and balanced sheet pan meal featuring roasted sweet potato cubes, crisp kale, fluffy baked eggs, and lean chicken sausage. This dish offers a delightful mix of textures and flavors, making it ideal for any time of the day.

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NUTRITION

343kcal
Protein
21.5g
Fat
15.1g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Kale

3 large Eggs

3 ounces Lean Chicken Sausage

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel (if desired) and dice the sweet potato into 1/2-inch cubes; place them in a mixing bowl.

  • 3

    Toss the sweet potato cubes with olive oil, salt, and pepper.

  • 4

    Spread the sweet potato on a sheet pan in a single layer and roast in the preheated oven for about 15 minutes.

  • 5

    While the sweet potato begins roasting, roughly chop the kale and slice the lean chicken sausage into rounds.

  • 6

    After 15 minutes, remove the sheet pan and add the kale and chicken sausage evenly among the sweet potato cubes. Gently toss to combine.

  • 7

    Crack the eggs over the mixture, spacing them out so they each have room to set.

  • 8

    Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the egg whites are set and yolks reach your desired consistency.

  • 9

    Remove from the oven, season with additional salt and pepper if needed, and serve warm.

Sheet Pan Roasted Sweet Potato and Kale Egg Bake with Lean Chicken Sausage

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

Sheet Pan Roasted Sweet Potato and Kale Egg Bake with Lean Chicken Sausage

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Sweet Potato and Kale Egg Bake with Lean Chicken Sausage

Enjoy a hearty and balanced sheet pan meal featuring roasted sweet potato cubes, crisp kale, fluffy baked eggs, and lean chicken sausage. This dish offers a delightful mix of textures and flavors, making it ideal for any time of the day.

NUTRITION

343kcal
Protein
21.5g
Fat
15.1g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 cup Kale

3 large Eggs

3 ounces Lean Chicken Sausage

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Peel (if desired) and dice the sweet potato into 1/2-inch cubes; place them in a mixing bowl.

  • 3

    Toss the sweet potato cubes with olive oil, salt, and pepper.

  • 4

    Spread the sweet potato on a sheet pan in a single layer and roast in the preheated oven for about 15 minutes.

  • 5

    While the sweet potato begins roasting, roughly chop the kale and slice the lean chicken sausage into rounds.

  • 6

    After 15 minutes, remove the sheet pan and add the kale and chicken sausage evenly among the sweet potato cubes. Gently toss to combine.

  • 7

    Crack the eggs over the mixture, spacing them out so they each have room to set.

  • 8

    Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the egg whites are set and yolks reach your desired consistency.

  • 9

    Remove from the oven, season with additional salt and pepper if needed, and serve warm.