YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Oven-baked eggs and lean ground turkey roasted with vibrant bell peppers and spinach for a savory, protein-packed breakfast bowl.
INGREDIENTS
4 large eggs
0.5 cup liquid egg whites
2 oz ground turkey
0.5 cup bell pepper
0.25 cup red onion
1 cup baby spinach
0.25 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F and grease a small rimmed sheet pan with the olive oil.
Sauté the ground turkey in a skillet over medium heat until it is fully cooked and browned.
In a large mixing bowl, whisk together the eggs, liquid egg whites, sea salt, black pepper, and garlic powder.
Scatter the cooked turkey, diced bell peppers, red onions, and chopped baby spinach evenly across the prepared sheet pan.
Pour the egg mixture over the vegetables and meat, making sure the ingredients are submerged and distributed.
Bake for 15-20 minutes or until the eggs are firm and the edges are slightly golden brown.
Slice the sheet pan eggs into squares and transfer them into meal prep containers for easy assembly.