Name: Sheet Pan Eggs and 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 chicken sausage; 1 cup bell peppers; 0.5 cup zucchini; 0.25 cup red onion; 0.5 tbsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp fresh parsley

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 and Roasted Vegetables

Roasted bell peppers and zucchini baked with protein-packed eggs for a vibrant and savory morning meal.

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NUTRITION

Protein

50.7g

Fat

33.1g

Carbs

22.7g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.75 cup liquid egg whites

1 link chicken sausage

1 cup bell peppers

0.5 cup zucchini

0.25 cup red onion

0.5 tbsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
2
Dice the bell peppers, zucchini, red onion, and chicken sausage into bite-sized pieces.
3
Toss the vegetables and sausage on the sheet pan with olive oil, sea salt, black pepper, and garlic powder.
4
Roast for 15 minutes until the vegetables are tender and slightly browned.
5
Whisk the eggs and liquid egg whites together in a bowl until well combined.
6
Pour the egg mixture evenly over the roasted vegetables and sausage on the sheet pan.
7
Return the pan to the oven for 8-10 minutes until the eggs are fully set and fluffy.
8
Garnish with fresh parsley and slice into portions to serve immediately.