Chicken Sausage and Spinach Egg Scramble with Roasted Sweet Potatoes

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

Chicken Sausage and Spinach Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken Sausage and Spinach Egg Scramble with Roasted Sweet Potatoes

Sautéed chicken sausage and fresh spinach scrambled with fluffy eggs, served alongside cubed sweet potatoes roasted until they reach a perfect caramelized finish.

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NUTRITION

550kcal
Protein
28.7g
Fat
32.8g
Carbs
36.0g

SERVINGS

1 serving

INGREDIENTS

1 link Chicken Sausage, sliced

2 Large Eggs, whisked

1.15 cups Sweet Potato, cubed

1 tablespoon Avocado Oil

2 cups Fresh Spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.

  • 4

    While the potatoes roast, heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 5

    Add the sliced chicken sausage to the skillet and sauté for 3-4 minutes until lightly browned.

  • 6

    Add the fresh spinach to the pan and cook for 1-2 minutes until just wilted.

  • 7

    Lower the heat slightly and pour in the whisked eggs, stirring gently until the eggs are scrambled and fully set.

  • 8

    Plate the egg and sausage scramble alongside the roasted sweet potatoes and serve immediately.

Chicken Sausage and Spinach Egg Scramble with Roasted Sweet Potatoes

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

Chicken Sausage and Spinach Egg Scramble with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Chicken Sausage and Spinach Egg Scramble with Roasted Sweet Potatoes

Sautéed chicken sausage and fresh spinach scrambled with fluffy eggs, served alongside cubed sweet potatoes roasted until they reach a perfect caramelized finish.

NUTRITION

550kcal
Protein
28.7g
Fat
32.8g
Carbs
36.0g

SERVINGS

1 serving

INGREDIENTS

1 link Chicken Sausage, sliced

2 Large Eggs, whisked

1.15 cups Sweet Potato, cubed

1 tablespoon Avocado Oil

2 cups Fresh Spinach

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the cubed sweet potatoes with half of the avocado oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the sweet potatoes for 20-25 minutes, flipping halfway through, until they are tender and golden brown.

  • 4

    While the potatoes roast, heat the remaining avocado oil in a non-stick skillet over medium heat.

  • 5

    Add the sliced chicken sausage to the skillet and sauté for 3-4 minutes until lightly browned.

  • 6

    Add the fresh spinach to the pan and cook for 1-2 minutes until just wilted.

  • 7

    Lower the heat slightly and pour in the whisked eggs, stirring gently until the eggs are scrambled and fully set.

  • 8

    Plate the egg and sausage scramble alongside the roasted sweet potatoes and serve immediately.