Name: Scrambled Eggs with Chicken Sausage and Roasted Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 Large Eggs; 1.5 links Chicken Sausage, sliced; 0.5 cup Cooked Brown Rice; 0.5 cup Red Bell Pepper, chopped; 0.5 cup Zucchini, sliced; 1 teaspoon Extra Virgin Olive Oil; 0.25 Avocado, sliced

Scrambled Eggs with Chicken Sausage and Roasted Veggies

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

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken Sausage and Roasted Veggies

Fluffy scrambled eggs paired with savory chicken sausage and oven-roasted zucchini and peppers, served over nutty brown rice with a slice of creamy avocado.

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NUTRITION

Protein

27.3g

Fat

27.8g

Carbs

33.4g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1.5 links Chicken Sausage, sliced

0.5 cup Cooked Brown Rice

0.5 cup Red Bell Pepper, chopped

0.5 cup Zucchini, sliced

1 teaspoon Extra Virgin Olive Oil

0.25 Avocado, sliced

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the chopped bell peppers and zucchini with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until tender and slightly browned.
3
While veggies roast, heat the remaining olive oil in a non-stick skillet over medium heat.
4
Add the sliced chicken sausage to the skillet and brown for 3-4 minutes per side.
5
Whisk the eggs in a small bowl and pour them into the skillet with the sausage, scrambling gently until just set.
6
Warm the pre-cooked brown rice in a bowl.
7
Layer the roasted vegetables and the egg and sausage scramble over the rice.
8
Top with fresh avocado slices and serve immediately.