YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Whisked eggs and egg whites baked on a sheet pan with savory chicken sausage and vibrant bell peppers for a protein-packed, colorful morning meal.
INGREDIENTS
2 large eggs
0.75 cup egg whites
2 oz chicken sausage
0.5 cup bell pepper
1 cup spinach
0.5 tbsp extra virgin olive oil
1 tbsp nutritional yeast
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 375°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Place the diced bell peppers and sliced chicken sausage on the pan, drizzle with olive oil, and toss to coat evenly.
Roast the vegetables and sausage for 10 minutes until the peppers are slightly softened and the sausage is fragrant.
In a medium bowl, whisk together the eggs, egg whites, nutritional yeast, sea salt, black pepper, and garlic powder until well combined.
Remove the pan from the oven, scatter the chopped spinach over the roasted mixture, and carefully pour the egg mixture over everything.
Return the pan to the oven and bake for another 10-12 minutes until the eggs are set and the edges are lightly golden.