Sheet Pan Baked Eggs with Hearty Roasted Vegetables

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

Sheet Pan Baked Eggs with Hearty Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Hearty Roasted Vegetables

Enjoy a colorful and wholesome sheet pan dish featuring perfectly baked eggs nestled among a medley of roasted vegetables, complemented by lean turkey bacon, protein-rich chickpeas, and a subtle sprinkle of tangy feta cheese. This nutrient-dense, savory meal brings balanced flavors and textures, making it a versatile option for any time of the day.

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NUTRITION

466kcal
Protein
30.5g
Fat
21.8g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g)

2 slices Turkey Bacon (56g)

1/2 cup cooked Chickpeas (125g)

1 ounce Feta Cheese (28g)

1 medium Red Bell Pepper (119g)

1 cup Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/4 medium Red Onion (40g)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly coat a sheet pan with a drizzle of olive oil or non-stick spray.

  • 3

    Spread the chopped red bell pepper, spinach, cherry tomatoes, and red onion evenly on the pan. Season with a pinch of salt, pepper, and any preferred dried herbs.

  • 4

    Distribute the chickpeas evenly among the vegetables.

  • 5

    Nestle the turkey bacon slices among the vegetables and chickpeas.

  • 6

    Make small wells among the ingredients and crack an egg into each well.

  • 7

    Sprinkle crumbled feta cheese over the entire sheet.

  • 8

    Place the sheet pan in the oven and bake for 15-18 minutes, or until the egg whites have set to your liking.

  • 9

    Remove from the oven and serve warm, enjoying the blend of roasted vegetables, savory bacon, and gently baked eggs.

Sheet Pan Baked Eggs with Hearty Roasted Vegetables

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

Sheet Pan Baked Eggs with Hearty Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Hearty Roasted Vegetables

Enjoy a colorful and wholesome sheet pan dish featuring perfectly baked eggs nestled among a medley of roasted vegetables, complemented by lean turkey bacon, protein-rich chickpeas, and a subtle sprinkle of tangy feta cheese. This nutrient-dense, savory meal brings balanced flavors and textures, making it a versatile option for any time of the day.

NUTRITION

466kcal
Protein
30.5g
Fat
21.8g
Carbs
38.7g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (100g)

2 slices Turkey Bacon (56g)

1/2 cup cooked Chickpeas (125g)

1 ounce Feta Cheese (28g)

1 medium Red Bell Pepper (119g)

1 cup Spinach (30g)

1/2 cup Cherry Tomatoes (75g)

1/4 medium Red Onion (40g)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Lightly coat a sheet pan with a drizzle of olive oil or non-stick spray.

  • 3

    Spread the chopped red bell pepper, spinach, cherry tomatoes, and red onion evenly on the pan. Season with a pinch of salt, pepper, and any preferred dried herbs.

  • 4

    Distribute the chickpeas evenly among the vegetables.

  • 5

    Nestle the turkey bacon slices among the vegetables and chickpeas.

  • 6

    Make small wells among the ingredients and crack an egg into each well.

  • 7

    Sprinkle crumbled feta cheese over the entire sheet.

  • 8

    Place the sheet pan in the oven and bake for 15-18 minutes, or until the egg whites have set to your liking.

  • 9

    Remove from the oven and serve warm, enjoying the blend of roasted vegetables, savory bacon, and gently baked eggs.