YOUR SOLIN GENERATED RECIPE
Sheet Pan Sausage and Veggie Scramble
Oven-roasted chicken sausage and colorful bell peppers tossed with fluffy eggs for a savory, protein-packed breakfast that is satisfyingly crisp.
INGREDIENTS
2 links Chicken sausage
0.5 tbsp Extra virgin olive oil
1 cup Bell pepper
1 cup Zucchini
0.25 cup Red onion
1 large Egg
0.75 cup Liquid egg whites
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Slice the chicken sausage into rounds and dice the bell peppers, zucchini, and red onion.
Place the sausage and vegetables onto the sheet pan, drizzle with olive oil, and season with salt, pepper, and garlic powder.
Toss everything together until evenly coated and spread into a single layer.
Roast in the oven for 15 minutes until the vegetables are tender and the sausage is lightly browned.
While roasting, whisk together the whole egg and the liquid egg whites in a small bowl until well combined.
Remove the pan from the oven, push the roasted mixture slightly toward the edges to create space, and pour the egg mixture onto the pan.
Return the pan to the oven for 5 to 8 minutes until the eggs are fully set and fluffy, then garnish with fresh parsley and serve.