Sheet Pan Baked Eggs with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Vegetables

Savor the wholesome goodness of baked eggs nestled among a colorful medley of roasted vegetables and hearty black beans. This vibrant sheet pan meal offers a burst of flavors with caramelized vegetables, perfectly baked eggs, and a drizzle of olive oil for a lightly crispy finish. Enjoy a balanced dish that's as nutritious as it is delicious.

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NUTRITION

501kcal
Protein
34.1g
Fat
25.8g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1/2 cup Canned Black Beans (~130g)

1/2 medium Bell Pepper (~75g)

1/2 medium Zucchini (~90g)

1/2 cup Cherry Tomatoes (~75g)

1/4 medium Red Onion (~40g)

1 teaspoon Olive Oil (~5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Prepare the vegetables: dice the bell pepper, zucchini, cherry tomatoes, and red onion into even pieces.

  • 3

    Toss the vegetables in a bowl with olive oil, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables evenly on the prepared sheet pan.

  • 5

    Make small wells among the vegetables and carefully crack one egg into each well.

  • 6

    Evenly distribute the canned black beans over the sheet pan for added protein and texture.

  • 7

    Season the eggs lightly with salt and pepper.

  • 8

    Place the sheet pan in the oven and bake for about 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny. Adjust time to your preferred doneness.

  • 9

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

Sheet Pan Baked Eggs with 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 Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Vegetables

Savor the wholesome goodness of baked eggs nestled among a colorful medley of roasted vegetables and hearty black beans. This vibrant sheet pan meal offers a burst of flavors with caramelized vegetables, perfectly baked eggs, and a drizzle of olive oil for a lightly crispy finish. Enjoy a balanced dish that's as nutritious as it is delicious.

NUTRITION

501kcal
Protein
34.1g
Fat
25.8g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (~200g)

1/2 cup Canned Black Beans (~130g)

1/2 medium Bell Pepper (~75g)

1/2 medium Zucchini (~90g)

1/2 cup Cherry Tomatoes (~75g)

1/4 medium Red Onion (~40g)

1 teaspoon Olive Oil (~5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Prepare the vegetables: dice the bell pepper, zucchini, cherry tomatoes, and red onion into even pieces.

  • 3

    Toss the vegetables in a bowl with olive oil, salt, and pepper until evenly coated.

  • 4

    Spread the vegetables evenly on the prepared sheet pan.

  • 5

    Make small wells among the vegetables and carefully crack one egg into each well.

  • 6

    Evenly distribute the canned black beans over the sheet pan for added protein and texture.

  • 7

    Season the eggs lightly with salt and pepper.

  • 8

    Place the sheet pan in the oven and bake for about 12-15 minutes, or until the egg whites are set but the yolks remain slightly runny. Adjust time to your preferred doneness.

  • 9

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