YOUR SOLIN GENERATED RECIPE
Sheet Pan Baked Eggs with Roasted Vegetables
Savory ground turkey and vibrant bell peppers roasted on a single pan until tender, then finished with baked eggs for a protein-packed breakfast that is incredibly satisfying.
INGREDIENTS
1 large eggs
0.25 cup liquid egg whites
2.5 oz ground turkey
0.25 tbsp olive oil
0.5 cup red bell pepper
0.5 cup red onion
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried oregano
0.25 tsp garlic powder
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Finely dice the red bell pepper and red onion, then spread them onto the prepared sheet pan.
Crumble the ground turkey over the vegetables and drizzle everything evenly with olive oil.
Sprinkle with sea salt, black pepper, dried oregano, and garlic powder, then toss well to coat the mixture.
Roast in the oven for 12-15 minutes until the turkey is cooked through and the vegetables are slightly softened.
Remove the pan from the oven and use a spoon to create three small wells in the turkey and vegetable mixture.
Carefully crack one egg into each well and pour the liquid egg whites into the remaining spaces on the pan.
Return the pan to the oven for 5-8 minutes until the egg whites are fully set and the yolks reach your desired consistency.