YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Bacon
Oven-roasted center-cut bacon and fluffy sheet pan eggs bake together with colorful bell peppers for a savory, protein-packed breakfast featuring perfectly crisp edges.
INGREDIENTS
4 large Eggs
0.5 cup Liquid egg whites
2 slice Center-cut bacon
1 cup Baby spinach
0.5 cup Red bell pepper
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0 tsp Olive oil
PREPARATION
Preheat your oven to 400°F and line a small rimmed sheet pan with parchment paper for easy cleanup.
Arrange the center-cut bacon slices on one side of the sheet pan and roast for 8 minutes until they start to brown.
While the bacon is pre-cooking, whisk the large eggs, liquid egg whites, sea salt, black pepper, and garlic powder in a medium bowl until frothy.
Remove the pan from the oven and carefully grease the empty side of the parchment with the olive oil.
Scatter the baby spinach and diced red bell pepper over the greased section of the sheet pan.
Pour the egg mixture over the vegetables, ensuring it stays contained on its half of the pan.
Return the sheet pan to the oven and bake for 10-12 minutes until the eggs are set and the bacon is golden and crisp.
Slice the egg bake into squares and serve immediately alongside the roasted bacon strips.