Chicken Sausage and Spinach Egg Scramble with Roasted Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Chicken Sausage and Spinach Egg Scramble with Roasted Sweet Potato

Pan-scrambled eggs with savory chicken sausage and wilted baby spinach, served with a side of oven-roasted sweet potato cubes for a hint of caramelized sweetness.

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NUTRITION

517kcal
Protein
28.3g
Fat
29.9g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

1 link Chicken Sausage

2 large Eggs

150 grams Sweet Potato, cubed

2 cups Baby Spinach

1 tablespoon Avocado Oil

1/4 teaspoon Sea Salt

1/8 teaspoon Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F 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.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and golden brown.

  • 4

    While the potatoes are roasting, slice the chicken sausage into rounds and brown in a skillet over medium heat with the remaining avocado oil.

  • 5

    Add the baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.

  • 6

    Whisk the eggs in a small bowl, pour them into the skillet with the sausage and spinach, and scramble gently until fully set.

  • 7

    Plate the egg and sausage scramble alongside the warm roasted sweet potatoes and season with black pepper.

Chicken Sausage and Spinach Egg Scramble with Roasted Sweet Potato

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 Potato

YOUR SOLIN GENERATED RECIPE

Chicken Sausage and Spinach Egg Scramble with Roasted Sweet Potato

Pan-scrambled eggs with savory chicken sausage and wilted baby spinach, served with a side of oven-roasted sweet potato cubes for a hint of caramelized sweetness.

NUTRITION

517kcal
Protein
28.3g
Fat
29.9g
Carbs
34.9g

SERVINGS

1 serving

INGREDIENTS

1 link Chicken Sausage

2 large Eggs

150 grams Sweet Potato, cubed

2 cups Baby Spinach

1 tablespoon Avocado Oil

1/4 teaspoon Sea Salt

1/8 teaspoon Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F 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.

  • 3

    Spread the potatoes on the baking sheet and roast for 20-25 minutes until tender and golden brown.

  • 4

    While the potatoes are roasting, slice the chicken sausage into rounds and brown in a skillet over medium heat with the remaining avocado oil.

  • 5

    Add the baby spinach to the skillet and sauté for 1-2 minutes until the leaves are just wilted.

  • 6

    Whisk the eggs in a small bowl, pour them into the skillet with the sausage and spinach, and scramble gently until fully set.

  • 7

    Plate the egg and sausage scramble alongside the warm roasted sweet potatoes and season with black pepper.