Sheet Pan Roasted Veggie and Egg Bake

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

Sheet Pan Roasted Veggie and Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Veggie and Egg Bake

Enjoy a versatile, nutrient-packed bake featuring a medley of roasted veggies, hearty turkey sausage, and a savory blend of eggs and melted cheddar cheese. This dish delivers a balanced combination of protein and wholesome vegetables, perfect for any meal of the day.

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NUTRITION

464kcal
Protein
36.4g
Fat
30g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 turkey sausage link

1/4 cup shredded low-fat Cheddar Cheese

1 medium Red Bell Pepper

1 small Zucchini

1 cup chopped Spinach

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper and zucchini into bite-sized pieces. Roughly chop the spinach.

  • 3

    Slice the turkey sausage into rounds.

  • 4

    In a large bowl, combine the sliced vegetables, turkey sausage, and spinach. Drizzle with olive oil, and season with salt and pepper. Toss well to coat evenly.

  • 5

    Spread the vegetable mixture onto the sheet pan in a single layer. Roast in the preheated oven for about 10-12 minutes or until the vegetables begin to soften.

  • 6

    While the vegetables roast, whisk the eggs in a bowl and season lightly with salt and pepper.

  • 7

    Remove the sheet pan from the oven, and spread the whisked eggs evenly over the roasted vegetables and sausage. Sprinkle the shredded cheddar cheese on top.

  • 8

    Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the eggs are set and the cheese is melted.

  • 9

    Allow the bake to cool for a few minutes before slicing and serving.

Sheet Pan Roasted Veggie and Egg Bake

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

Sheet Pan Roasted Veggie and Egg Bake

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Veggie and Egg Bake

Enjoy a versatile, nutrient-packed bake featuring a medley of roasted veggies, hearty turkey sausage, and a savory blend of eggs and melted cheddar cheese. This dish delivers a balanced combination of protein and wholesome vegetables, perfect for any meal of the day.

NUTRITION

464kcal
Protein
36.4g
Fat
30g
Carbs
18.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 turkey sausage link

1/4 cup shredded low-fat Cheddar Cheese

1 medium Red Bell Pepper

1 small Zucchini

1 cup chopped Spinach

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Slice the red bell pepper and zucchini into bite-sized pieces. Roughly chop the spinach.

  • 3

    Slice the turkey sausage into rounds.

  • 4

    In a large bowl, combine the sliced vegetables, turkey sausage, and spinach. Drizzle with olive oil, and season with salt and pepper. Toss well to coat evenly.

  • 5

    Spread the vegetable mixture onto the sheet pan in a single layer. Roast in the preheated oven for about 10-12 minutes or until the vegetables begin to soften.

  • 6

    While the vegetables roast, whisk the eggs in a bowl and season lightly with salt and pepper.

  • 7

    Remove the sheet pan from the oven, and spread the whisked eggs evenly over the roasted vegetables and sausage. Sprinkle the shredded cheddar cheese on top.

  • 8

    Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the eggs are set and the cheese is melted.

  • 9

    Allow the bake to cool for a few minutes before slicing and serving.