Name: Sheet Pan Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 0.5 cup Egg whites; 1 link Chicken sausage; 1 cup Bell peppers; 0.5 cup Red onion; 1 cup Baby spinach; 0.25 oz Feta cheese; 0.5 tsp Extra virgin olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder

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 with Roasted Vegetables

Oven-roasted peppers and savory chicken sausage baked into fluffy eggs for a colorful, protein-packed breakfast that is wonderfully tender.

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NUTRITION

Protein

53.8g

Fat

29.9g

Carbs

24.7g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

0.5 cup Egg whites

1 link Chicken sausage

1 cup Bell peppers

0.5 cup Red onion

1 cup Baby spinach

0.25 oz Feta cheese

0.5 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

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PREPARATION

1
Preheat oven to 400°F and grease a small rimmed sheet pan with the olive oil.
2
Arrange the diced bell peppers, red onion, and sliced chicken sausage on the pan and roast for 10 minutes.
3
In a medium bowl, whisk together the eggs, egg whites, sea salt, black pepper, and garlic powder.
4
Remove the pan from the oven, add the chopped baby spinach, and pour the egg mixture over the roasted vegetables.
5
Sprinkle the crumbled feta cheese on top and return the pan to the oven for 10 to 12 minutes until the eggs are set.
6
Slice the sheet pan eggs into squares and serve warm.