Name: Sheet Pan Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.75 cup liquid egg whites; 1 link pre-cooked chicken apple sausage; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tsp extra virgin olive oil; 0.5 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp dried oregano

Sheet Pan Baked Eggs with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Roasted Vegetables

Vibrant bell peppers and zucchini roasted until tender, then baked with protein-rich eggs and savory chicken sausage for a satisfying, golden-brown finish.

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NUTRITION

Protein

51.9g

Fat

28.1g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 link pre-cooked chicken apple sausage

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp extra virgin olive oil

0.5 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

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PREPARATION

1
Preheat oven to 400°F and line a rimmed sheet pan with parchment paper.
2
Toss the diced bell pepper and zucchini with olive oil, sea salt, black pepper, and oregano directly on the pan.
3
Roast the vegetables for 12 minutes until they are slightly softened and fragrant.
4
Remove the pan and stir in the sliced chicken sausage to distribute evenly.
5
Create two small wells in the vegetable mixture and crack one egg into each well.
6
Pour the liquid egg whites over the remaining vegetable area, keeping them within the rim of the pan.
7
Sprinkle the crumbled feta cheese over the entire mixture.
8
Bake for an additional 8 to 10 minutes until the egg whites are fully opaque and set.