Name: Sheet Pan Baked Eggs and Veggies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 cup raw broccoli florets; 1 cup raw red bell pepper; 0.5 cup raw red onion; 0.5 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.5 cup liquid egg whites; 4 large eggs; 0.5 oz feta cheese

Nutrition

Per serving

535 calories

Protein: 45g; 33% of calories
Carbs: 27g; 20% of calories
Fat: 28g; 47% of calories

Instructions

Prep 10 min · Cook 15 min

Preheat your oven to 400°F and line a large sheet pan with parchment paper for easy cleanup.
Place the chopped broccoli, diced bell pepper, and sliced red onion onto the sheet pan.
Drizzle with olive oil and sprinkle with sea salt, black pepper, and garlic powder, then toss until the vegetables are evenly coated.
Spread the vegetables into a single layer and roast in the oven for 10 minutes until they begin to soften and brown slightly.
Remove the pan and use a spoon to create four small wells in the vegetable mixture.
Carefully pour two tablespoons of liquid egg whites into each well, then crack one whole egg directly on top of the whites in each well.
Sprinkle the crumbled feta cheese over the eggs and roasted vegetables.
Return the pan to the oven and bake for 5 to 7 minutes, or until the egg whites are completely opaque and the yolks are cooked to your desired level of jamminess.

Nutrition

Ingredients

Instructions

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