Crispy Turkey Bacon and Spinach Egg Scramble with Roasted Sweet Potatoes

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

Crispy Turkey Bacon and Spinach Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Turkey Bacon and Spinach Egg Scramble with Roasted Sweet Potatoes

Sautéed eggs and spinach paired with oven-roasted sweet potatoes and turkey bacon, finished with a slice of creamy avocado.

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NUTRITION

505kcal
Protein
28.1g
Fat
24.9g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Turkey Bacon

180 grams Sweet Potato, cubed

2 large Eggs

3 tablespoons Egg Whites

1 cup fresh Spinach

1.5 teaspoons Avocado Oil

35 grams Avocado, sliced

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with 1 teaspoon of avocado oil, salt, pepper, and a pinch of paprika.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and golden brown.

  • 4

    While potatoes roast, cook the turkey bacon in a non-stick skillet over medium heat until crispy, then remove and chop into bite-sized pieces.

  • 5

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

  • 6

    Wipe out the skillet and add the remaining 0.5 teaspoon of avocado oil over medium heat.

  • 7

    Add the spinach to the skillet and sauté until just wilted.

  • 8

    Pour the egg mixture over the spinach and scramble gently until the eggs are set but still moist.

  • 9

    Stir the chopped turkey bacon into the egg scramble.

  • 10

    Plate the scramble alongside the roasted sweet potatoes and top with the fresh avocado slices.

Crispy Turkey Bacon and Spinach Egg Scramble with Roasted Sweet Potatoes

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

Crispy Turkey Bacon and Spinach Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Turkey Bacon and Spinach Egg Scramble with Roasted Sweet Potatoes

Sautéed eggs and spinach paired with oven-roasted sweet potatoes and turkey bacon, finished with a slice of creamy avocado.

NUTRITION

505kcal
Protein
28.1g
Fat
24.9g
Carbs
43.1g

SERVINGS

1 serving

INGREDIENTS

2 slices Turkey Bacon

180 grams Sweet Potato, cubed

2 large Eggs

3 tablespoons Egg Whites

1 cup fresh Spinach

1.5 teaspoons Avocado Oil

35 grams Avocado, sliced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with 1 teaspoon of avocado oil, salt, pepper, and a pinch of paprika.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and golden brown.

  • 4

    While potatoes roast, cook the turkey bacon in a non-stick skillet over medium heat until crispy, then remove and chop into bite-sized pieces.

  • 5

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

  • 6

    Wipe out the skillet and add the remaining 0.5 teaspoon of avocado oil over medium heat.

  • 7

    Add the spinach to the skillet and sauté until just wilted.

  • 8

    Pour the egg mixture over the spinach and scramble gently until the eggs are set but still moist.

  • 9

    Stir the chopped turkey bacon into the egg scramble.

  • 10

    Plate the scramble alongside the roasted sweet potatoes and top with the fresh avocado slices.