YOUR SOLIN GENERATED RECIPE
High-Protein Sheet Pan Breakfast Sausage and Veggie Bake
Savory chicken sausage roasted with vibrant bell peppers and broccoli until tender and caramelized, finished with a protein-packed egg white drizzle for an easy grab-and-go meal.
INGREDIENTS
3 oz Chicken sausage links
0.5 cup Liquid egg whites
1 cup Broccoli florets
0.5 cup Red bell pepper
0.5 cup Yellow bell pepper
0.25 cup Red onion
0.25 tbsp Extra virgin olive oil
0.5 tsp Dried oregano
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
Slice the chicken sausage links into 1/2-inch thick rounds and place them on the prepared sheet pan.
Add the broccoli florets, chopped red and yellow bell peppers, and sliced red onion to the pan.
Drizzle the extra virgin olive oil over the sausage and vegetables, then sprinkle with dried oregano, garlic powder, sea salt, and black pepper.
Toss everything together with your hands or tongs until the ingredients are evenly coated in oil and spices, then spread into a single layer.
Roast in the oven for 15-18 minutes until the vegetables are tender-crisp and the sausage is lightly browned.
Remove the pan from the oven and carefully pour the liquid egg whites over the sausage and vegetable mixture, ensuring they are distributed evenly.
Return the pan to the oven for an additional 5-7 minutes until the egg whites are fully set and opaque.
Allow the bake to cool slightly before dividing into meal-prep containers for a quick, high-protein breakfast throughout the week.