Scrambled Eggs with Chicken Sausage and Roasted Sweet Potato

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

Scrambled Eggs with Chicken Sausage and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken Sausage and Roasted Sweet Potato

Fluffy eggs scrambled with savory chicken sausage and bell peppers, served alongside tender roasted sweet potatoes for a satisfyingly caramelized finish.

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NUTRITION

466kcal
Protein
41.7g
Fat
22.9g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Liquid Egg Whites

3 ounces Chicken Sausage, sliced

1/2 cup Sweet Potato, cubed

1 cup Fresh Spinach

1/4 cup Red Bell Pepper, diced

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then roast for 20-25 minutes until tender and browned.

  • 3

    Heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 4

    Add the sliced chicken sausage and diced red bell pepper to the skillet, sautéing until the sausage is golden and peppers are soft.

  • 5

    Whisk the whole eggs and liquid egg whites together in a small bowl until well combined.

  • 6

    Add the fresh spinach to the skillet and stir until just wilted.

  • 7

    Lower the heat to medium-low and pour the egg mixture into the skillet.

  • 8

    Gently stir the eggs with a silicone spatula, folding them over until they are set but still moist and fluffy.

  • 9

    Serve the egg and sausage scramble immediately alongside the roasted sweet potatoes.

Scrambled Eggs with Chicken Sausage and Roasted Sweet Potato

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

Scrambled Eggs with Chicken Sausage and Roasted Sweet Potato

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken Sausage and Roasted Sweet Potato

Fluffy eggs scrambled with savory chicken sausage and bell peppers, served alongside tender roasted sweet potatoes for a satisfyingly caramelized finish.

NUTRITION

466kcal
Protein
41.7g
Fat
22.9g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1/2 cup Liquid Egg Whites

3 ounces Chicken Sausage, sliced

1/2 cup Sweet Potato, cubed

1 cup Fresh Spinach

1/4 cup Red Bell Pepper, diced

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then roast for 20-25 minutes until tender and browned.

  • 3

    Heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 4

    Add the sliced chicken sausage and diced red bell pepper to the skillet, sautéing until the sausage is golden and peppers are soft.

  • 5

    Whisk the whole eggs and liquid egg whites together in a small bowl until well combined.

  • 6

    Add the fresh spinach to the skillet and stir until just wilted.

  • 7

    Lower the heat to medium-low and pour the egg mixture into the skillet.

  • 8

    Gently stir the eggs with a silicone spatula, folding them over until they are set but still moist and fluffy.

  • 9

    Serve the egg and sausage scramble immediately alongside the roasted sweet potatoes.