YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs and Roasted Vegetables
Oven-roasted peppers and zucchini tossed with savory chicken sausage and baked with protein-rich eggs for a vibrant, golden breakfast that satisfies.
INGREDIENTS
3 large eggs
0.5 cup liquid egg whites
3 oz precooked chicken sausage
1 cup bell pepper
1 cup zucchini
0.25 cup red onion
0 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
PREPARATION
Preheat oven to 400°F and line a large rimmed sheet pan with parchment paper.
Dice the bell pepper, zucchini, and red onion into half-inch pieces to ensure even roasting.
Slice the chicken sausage into thin rounds and place on the sheet pan with the chopped vegetables.
Drizzle the mixture with olive oil and sprinkle with sea salt, black pepper, and garlic powder, tossing well to coat.
Roast for 15 minutes until the vegetables are tender and the sausage is lightly browned.
Remove the pan from the oven and create four small wells in the vegetable mixture using a spoon.
Whisk the whole eggs and egg whites together in a bowl, then carefully pour the mixture into the wells and over the vegetables.
Return the pan to the oven and bake for 8 to 10 minutes until the eggs are set and fluffy.