YOUR SOLIN GENERATED RECIPE
Sheet Pan Sausage and Veggie Scramble
Sliced chicken sausage and colorful bell peppers roasted until caramelized, then scrambled with fluffy eggs for a vibrant and satisfying morning meal.
INGREDIENTS
1 link Chicken sausage
0.5 cup Red bell pepper
0.5 cup Zucchini
0.25 cup Red onion
0.25 tbsp Extra virgin olive oil
2 large eggs
0.5 cup Liquid egg whites
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 cup Baby spinach
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper.
Spread the sliced chicken sausage, diced bell pepper, zucchini, and red onion across the pan.
Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing everything to coat evenly.
Roast for 12-15 minutes until the vegetables are tender and the sausage begins to brown.
While the vegetables roast, whisk the whole eggs and liquid egg whites together in a small bowl.
Remove the pan from the oven and pour the egg mixture over the roasted ingredients.
Return to the oven for 4-6 minutes, stirring halfway through to scramble the eggs directly on the pan until they are just set.
Fold in the chopped baby spinach until wilted and serve immediately.