Name: Sheet Pan Eggs and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup egg whites; 2 oz chicken sausage; 1 cup bell peppers; 1 cup zucchini; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs and Roasted Vegetables

Oven-roasted peppers and zucchini tossed with savory chicken sausage and baked with fluffy eggs for a vibrant, golden-brown sheet pan breakfast.

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NUTRITION

Protein

46.9g

Fat

31.5g

Carbs

18.6g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup egg whites

2 oz chicken sausage

1 cup bell peppers

1 cup zucchini

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
2
Dice the bell peppers and zucchini into bite-sized pieces and thinly slice the chicken sausage.
3
Place the vegetables and sausage onto the prepared sheet pan, drizzle with olive oil, and sprinkle with sea salt and black pepper.
4
Toss the ingredients until evenly coated and spread them into a single layer across the pan.
5
Roast in the oven for 15 minutes until the vegetables are tender and the sausage is lightly browned.
6
In a small bowl, whisk together the whole eggs and egg whites until well combined.
7
Remove the pan from the oven and pour the egg mixture evenly over the roasted vegetables and sausage.
8
Return the pan to the oven for 6 to 8 minutes until the eggs are fully set and slightly puffed.