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; 1 cup liquid egg whites; 0.5 link chicken sausage; 1 cup bell peppers; 0.5 cup red onion; 0.25 tbsp extra virgin olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder

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

Sheet pan eggs baked with colorful bell peppers and savory chicken sausage for a vibrant, protein-packed breakfast that simplifies your morning routine.

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NUTRITION

Protein

49.3g

Fat

22.8g

Carbs

21.2g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1 cup liquid egg whites

0.5 link chicken sausage

1 cup bell peppers

0.5 cup red onion

0.25 tbsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

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PREPARATION

1
Preheat oven to 375°F and line a rimmed sheet pan with parchment paper.
2
Toss the diced bell peppers, red onion, and sliced chicken sausage with olive oil, salt, pepper, and garlic powder directly on the pan.
3
Roast for 10-12 minutes until the vegetables are tender and the sausage is lightly browned.
4
Whisk the eggs and egg whites together in a bowl, then carefully pour the mixture over the roasted vegetables on the sheet pan.
5
Return to the oven and bake for another 8-10 minutes until the eggs are set and fluffy.
6
Slice into squares and serve immediately or store for a quick grab-and-go meal.