YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Potatoes and Bacon
Sheet-pan roasted Yukon potatoes and savory bacon are topped with protein-packed eggs for a meal that is wonderfully crispy and satisfying.
INGREDIENTS
1 cup Yukon Gold potato
3 slices Center-cut bacon
3 large Eggs
0.5 cup Liquid egg whites
1 tsp Extra virgin olive oil
0.25 cup Red bell pepper
0.25 cup Red onion
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Fresh chives
PREPARATION
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Toss the diced potatoes, red onion, and bell pepper with olive oil, sea salt, and black pepper directly on the sheet pan until evenly coated.
Spread the vegetables in a single layer and scatter the chopped bacon pieces over the top.
Roast in the oven for 20-25 minutes, or until the potatoes are golden and tender and the bacon is crispy.
Remove the pan from the oven and create three small wells in the potato and bacon mixture.
Whisk the liquid egg whites and pour them evenly across the pan, then carefully crack one whole egg into each of the three wells.
Return the pan to the oven for 5-8 minutes, or until the egg whites are fully set and the yolks are cooked to your desired level of doneness.
Garnish the entire pan with freshly chopped chives and serve immediately.