YOUR SOLIN GENERATED RECIPE
Sheet Pan Sausage and Veggie Scramble
Savory chicken sausage and colorful bell peppers roasted on a sheet pan then tossed with fluffy scrambled eggs for a vibrant, protein-packed start to the day.
INGREDIENTS
4 oz Ground chicken sausage
2 large Eggs
1 cup Bell peppers
0.5 cup Zucchini
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 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
Spread the ground chicken sausage, diced bell peppers, and sliced zucchini across the prepared pan.
Drizzle with extra virgin olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing well to ensure everything is evenly coated.
Roast in the oven for 15 minutes, or until the sausage is cooked through and the vegetables are tender-crisp.
While the vegetables roast, whisk the eggs in a small bowl until well combined.
Remove the pan from the oven, push the sausage and veggies to the edges to create a space in the center, and carefully pour the whisked eggs into that space.
Return the pan to the oven for another 3 to 5 minutes, or until the eggs are just set, then scramble them into the sausage mixture using a spatula before serving.