Name: Sheet Pan Eggs and Bacon Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.75 cup liquid egg whites; 4 slice center-cut bacon; 1 cup baby spinach; 0.5 cup cherry tomatoes; 0.25 cup red onion; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Eggs and Bacon Bake

Oven-baked eggs nestled among crispy center-cut bacon and vibrant roasted vegetables for a savory, protein-packed breakfast that sizzles with flavor.

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NUTRITION

Protein

56.5g

Fat

36.7g

Carbs

11.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.75 cup liquid egg whites

4 slice center-cut bacon

1 cup baby spinach

0.5 cup cherry tomatoes

0.25 cup red onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and grease a large rimmed sheet pan with the extra virgin olive oil.
2
Arrange the center-cut bacon slices on the pan and roast for 8 minutes until they just begin to crisp.
3
Remove the pan from the oven and scatter the baby spinach, halved cherry tomatoes, and diced red onion across the surface.
4
In a medium bowl, whisk together the whole eggs, liquid egg whites, sea salt, and black pepper until well combined.
5
Carefully pour the egg mixture over the vegetables on the sheet pan, tilting it slightly to ensure even coverage.
6
Return the sheet pan to the oven and bake for another 10 to 12 minutes until the eggs are completely set and the bacon is crispy.
7
Allow the bake to rest for two minutes before slicing into large squares and serving warm.