Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2 large eggs; 0.5 cup liquid egg whites; 3 oz nitrate-free chicken sausage; 1 cup diced bell pepper; 0.5 cup diced zucchini; 0.25 cup diced red onion; 1 tsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp dried oregano; 1 tbsp grated parmesan cheese

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables

Vibrant bell peppers and zucchini roasted until tender, topped with protein-rich eggs and savory chicken sausage for a satisfying, oven-baked breakfast.

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NUTRITION

Protein

46.8g

Fat

31.2g

Carbs

19.5g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

0.5 cup liquid egg whites

3 oz nitrate-free chicken sausage

1 cup diced bell pepper

0.5 cup diced zucchini

0.25 cup diced red onion

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tbsp grated parmesan cheese

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a small rimmed baking sheet or oven-safe dish with parchment paper.
2
Combine the diced bell pepper, zucchini, red onion, and sliced chicken sausage in a bowl; toss with olive oil, sea salt, black pepper, and dried oregano.
3
Spread the vegetable and sausage mixture in an even layer on the baking sheet and roast for 12-15 minutes until the vegetables are tender and slightly caramelized.
4
Remove the tray from the oven and use a spoon to create two small wells in the vegetable mixture.
5
Pour the liquid egg whites into the base of the wells, then carefully crack one whole egg into each center.
6
Return the tray to the oven and bake for another 8-10 minutes, or until the egg whites are fully set but the yolks remain slightly runny.
7
Sprinkle with grated parmesan cheese and serve immediately while hot.