Name: Baked Eggs with Roasted Vegetables and Chicken Sausage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 3 oz chicken sausage; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 cup red onion; 0.5 tsp extra virgin olive oil; 0.25 cup non-fat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp fresh parsley

Baked Eggs with Roasted Vegetables and Chicken Sausage

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables and Chicken Sausage

Oven-baked eggs nestled in a medley of roasted bell peppers and savory chicken sausage, finished with a dollop of creamy Greek yogurt and fresh herbs.

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NUTRITION

Protein

43.7g

Fat

27.4g

Carbs

15.3g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

3 oz chicken sausage

0.5 cup red bell pepper

0.5 cup zucchini

0.25 cup red onion

0.5 tsp extra virgin olive oil

0.25 cup non-fat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Dice the red bell pepper, zucchini, red onion, and chicken sausage into bite-sized pieces.
3
Place the vegetables and sausage in a small oven-safe cast-iron skillet or baking dish.
4
Drizzle with olive oil and sprinkle with sea salt and black pepper, tossing well to coat evenly.
5
Roast the mixture in the oven for 15 minutes until the vegetables are tender and slightly browned.
6
Remove the skillet from the oven and use a spoon to create three small wells in the vegetable mixture.
7
Carefully crack one egg into each well.
8
Return the skillet to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks remain soft.
9
Remove from the oven and top with a dollop of non-fat Greek yogurt and a sprinkle of chopped fresh parsley before serving.