Name: Sheet Pan Sausage and Peppers with Eggs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz chicken sausage; 1 cup bell peppers; 0.5 cup red onion; 0 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano; 3 large eggs

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YOUR SOLIN GENERATED RECIPE

Sheet Pan Sausage and Peppers with Eggs

Sliced chicken sausage and vibrant bell peppers roasted until caramelized and tender, served alongside perfectly set eggs for a savory morning start.

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NUTRITION

Protein

33.7g

Fat

32.7g

Carbs

21.9g

SERVINGS

1 serving

INGREDIENTS

3 oz chicken sausage

1 cup bell peppers

0.5 cup red onion

0 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

3 large eggs

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
2
Slice the chicken sausage into half-inch rounds and cut the bell peppers and red onion into thin, even strips.
3
Place the sausage, peppers, and onions on the sheet pan and drizzle with olive oil, then sprinkle with sea salt, black pepper, and dried oregano.
4
Toss everything together until well-coated and spread into a single, even layer across the pan.
5
Roast in the oven for 15 to 18 minutes, tossing halfway through, until the vegetables are tender and the sausage is lightly browned.
6
Remove the pan from the oven and use a spatula to create three small wells in the sausage and pepper mixture.
7
Carefully crack one egg into each well and return the pan to the oven for 5 to 7 minutes until the whites are set but the yolks remain golden and runny.
8
Divide the roasted sausage and peppers between plates and serve with the eggs nestled on the side.