YOUR SOLIN GENERATED RECIPE
Sheet Pan Sausage and Veggie Hash
Sausage and colorful vegetables roasted together on a single sheet pan until the edges are golden and crisp, then finished with fluffy egg whites for a high-protein morning boost.
INGREDIENTS
6 oz Chicken sausage
0.75 cup Liquid egg whites
0.5 cup Red bell pepper
0.5 cup Green bell pepper
0.25 cup Red onion
0.5 cup Zucchini
1 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Slice the chicken sausage into half-inch rounds and dice the bell peppers, red onion, and zucchini into uniform bite-sized pieces.
Place the sausage and chopped vegetables onto the sheet pan, then drizzle with avocado oil.
Sprinkle the sea salt, black pepper, garlic powder, and smoked paprika over the mixture and toss thoroughly to ensure everything is evenly coated.
Spread the ingredients into a single layer and roast in the oven for 15 to 18 minutes until the vegetables are tender and the sausage is lightly browned.
Remove the pan from the oven and use a spatula to clear a small circular space in the center of the roasted hash.
Carefully pour the liquid egg whites into the cleared space and return the pan to the oven for an additional 4 to 5 minutes until the eggs are opaque and fully set.
Garnish the entire hash with chopped fresh parsley and serve immediately while hot.