Scrambled Eggs with Chicken Sausage and Roasted Sweet Potatoes

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

Scrambled Eggs with Chicken Sausage and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken Sausage and Roasted Sweet Potatoes

Pan-scrambled eggs and sliced chicken sausage served over a bed of oven-roasted sweet potato cubes and wilted spinach, finished with a dash of smoky paprika.

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NUTRITION

398kcal
Protein
28.2g
Fat
21.3g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 link Chicken Sausage

100g Sweet Potato

1 tsp Olive Oil

1 cup Baby Spinach

1/4 tsp Smoked Paprika

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PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss cubed sweet potatoes with half the olive oil and roast for 20 minutes until tender and caramelized.

  • 3

    Slice chicken sausage into rounds and brown in a skillet over medium heat with the remaining oil.

  • 4

    Whisk eggs in a small bowl and pour into the skillet with the sausage.

  • 5

    Add baby spinach and scramble until eggs are set and greens are wilted.

  • 6

    Serve the scramble over the roasted sweet potatoes and season with smoked paprika.

Scrambled Eggs with Chicken Sausage and Roasted Sweet Potatoes

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

Scrambled Eggs with Chicken Sausage and Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Scrambled Eggs with Chicken Sausage and Roasted Sweet Potatoes

Pan-scrambled eggs and sliced chicken sausage served over a bed of oven-roasted sweet potato cubes and wilted spinach, finished with a dash of smoky paprika.

NUTRITION

398kcal
Protein
28.2g
Fat
21.3g
Carbs
24.2g

SERVINGS

1 serving

INGREDIENTS

2 Large Eggs

1 link Chicken Sausage

100g Sweet Potato

1 tsp Olive Oil

1 cup Baby Spinach

1/4 tsp Smoked Paprika

PREPARATION

  • 1

    Preheat oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss cubed sweet potatoes with half the olive oil and roast for 20 minutes until tender and caramelized.

  • 3

    Slice chicken sausage into rounds and brown in a skillet over medium heat with the remaining oil.

  • 4

    Whisk eggs in a small bowl and pour into the skillet with the sausage.

  • 5

    Add baby spinach and scramble until eggs are set and greens are wilted.

  • 6

    Serve the scramble over the roasted sweet potatoes and season with smoked paprika.