Name: Baked Eggs with Roasted Asparagus and Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup liquid egg whites; 3 ounce chicken apple sausage; 1 cup asparagus spears; 0.5 cup cherry tomatoes; 0.25 tbsp extra virgin olive oil; 0.5 ounce feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

Baked Eggs with Roasted Asparagus and Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Asparagus and Tomatoes

Oven-roasted asparagus and juicy cherry tomatoes provide a vibrant base for protein-packed eggs baked until just set and topped with tangy feta cheese.

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NUTRITION

Protein

50.0g

Fat

29.6g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

3 ounce chicken apple sausage

1 cup asparagus spears

0.5 cup cherry tomatoes

0.25 tbsp extra virgin olive oil

0.5 ounce feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat your oven to 400°F and line a small baking dish or sheet pan with parchment paper.
2
Trim the woody ends off the asparagus and halve the cherry tomatoes.
3
Toss the asparagus and tomatoes with olive oil, sea salt, black pepper, and garlic powder.
4
Roast the vegetables for 8-10 minutes until they begin to soften and the tomatoes blister slightly.
5
Remove from the oven and nestle the sliced chicken sausage among the roasted vegetables.
6
Pour the liquid egg whites into the dish and carefully crack the whole eggs on top, keeping the yolks intact.
7
Sprinkle the crumbled feta cheese over the top and return to the oven.
8
Bake for another 10-12 minutes until the egg whites are fully opaque and the yolks reach your desired level of doneness.