Scrambled Eggs with Chicken Sausage and Roasted Sweet Potato

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

Scrambled Eggs with Chicken Sausage and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken Sausage and Roasted Sweet Potato

Fluffy scrambled eggs paired with pan-seared chicken sausage and roasted sweet potato cubes, served over a bed of wilted spinach with a hint of smoky paprika.

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NUTRITION

443kcal
Protein
38.0g
Fat
20.4g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Liquid Egg Whites

2 ounces Chicken Sausage, sliced

100 grams Sweet Potato, cubed

1 cup Baby Spinach

1 teaspoon Avocado Oil

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PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with a tiny drop of oil and roast for 15-20 minutes until they are tender and caramelized.

  • 3

    While the potatoes roast, heat a non-stick skillet over medium heat with the avocado oil.

  • 4

    Add the sliced chicken sausage to the skillet and sear for 3-4 minutes until golden brown on both sides.

  • 5

    Toss in the baby spinach and sauté for 1 minute until just wilted, then transfer the sausage and spinach to a plate.

  • 6

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 7

    Reduce the skillet heat to medium-low and pour in the egg mixture.

  • 8

    Gently stir the eggs with a spatula until they are soft, fluffy, and just set.

  • 9

    Plate the scrambled eggs alongside the roasted sweet potatoes and the sausage-spinach mixture, seasoning with a pinch of sea salt and smoky paprika if desired.

Scrambled Eggs with Chicken Sausage and Roasted Sweet Potato

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

Scrambled Eggs with Chicken Sausage and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken Sausage and Roasted Sweet Potato

Fluffy scrambled eggs paired with pan-seared chicken sausage and roasted sweet potato cubes, served over a bed of wilted spinach with a hint of smoky paprika.

NUTRITION

443kcal
Protein
38.0g
Fat
20.4g
Carbs
24.9g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Liquid Egg Whites

2 ounces Chicken Sausage, sliced

100 grams Sweet Potato, cubed

1 cup Baby Spinach

1 teaspoon Avocado Oil

PREPARATION

  • 1

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

  • 2

    Toss the cubed sweet potatoes with a tiny drop of oil and roast for 15-20 minutes until they are tender and caramelized.

  • 3

    While the potatoes roast, heat a non-stick skillet over medium heat with the avocado oil.

  • 4

    Add the sliced chicken sausage to the skillet and sear for 3-4 minutes until golden brown on both sides.

  • 5

    Toss in the baby spinach and sauté for 1 minute until just wilted, then transfer the sausage and spinach to a plate.

  • 6

    In a small bowl, whisk together the whole eggs and egg whites until well combined.

  • 7

    Reduce the skillet heat to medium-low and pour in the egg mixture.

  • 8

    Gently stir the eggs with a spatula until they are soft, fluffy, and just set.

  • 9

    Plate the scrambled eggs alongside the roasted sweet potatoes and the sausage-spinach mixture, seasoning with a pinch of sea salt and smoky paprika if desired.