YOUR SOLIN GENERATED RECIPE
Sheet Pan Sausage and Egg Hash
Roasted chicken sausage and colorful vegetables baked on a single sheet pan until tender, topped with eggs that boast a perfectly runny yolk.
INGREDIENTS
3 oz Ground chicken sausage
3 large Eggs Eggs
1 cup Bell pepper
1 cup Zucchini
0.5 cup Red onion
0 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Garlic powder
0.25 tsp Smoked paprika
PREPARATION
Preheat your oven to 400°F and line a large rimmed sheet pan with parchment paper for easy cleanup.
Dice the bell pepper, zucchini, and red onion into uniform bite-sized pieces and place them on the sheet pan.
Drizzle the vegetables with olive oil and sprinkle with sea salt, black pepper, garlic powder, and smoked paprika, tossing well to coat.
Crumble the ground chicken sausage into small chunks and distribute them evenly among the vegetables.
Spread the mixture into a single layer and roast in the oven for 12 minutes until the vegetables are tender and the sausage is browned.
Remove the pan from the oven and use a spoon to create three small wells in the hash.
Carefully crack one egg into each well and return the pan to the oven for 4 to 5 minutes until the whites are set but the yolks are still soft.
Serve immediately while warm, ensuring each portion includes an egg and a mix of roasted sausage and vegetables.