Name: Sheet pan sausage and vegetable scramble
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 serving
Ingredients: 4 oz raw turkey sausage links, sliced 1/2-inch thick; 3 large egg whites; 1 large egg; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 1 tsp olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh chives, minced

Nutrition

Per serving

385 calories

Protein: 39g; 42% of calories
Carbs: 12g; 12% of calories
Fat: 19g; 46% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 20 min

Preheat the oven to 400°F. Line a half-sheet pan with parchment paper. Toss the sausage, bell pepper, and onion with the olive oil, half the salt, and half the pepper. Spread the mixture into a compact 6-inch patch in the center of the pan. Roast for 15 minutes until the sausage is browned at the edges. Done when browned at the edges, 165°F.
While the sausage roasts, whisk the egg whites, whole egg, remaining salt, and remaining pepper in a small bowl until well combined and slightly frothy.
Pour the egg mixture over and around the sausage and vegetable pile on the pan. Bake for 3 minutes. Pull the pan from the oven and gently push the set edges toward the center with a spatula. Return to the oven and bake for 2 minutes more until the eggs are softly set and moist. Done when softly set and moist, 160°F.
Use the spatula to break the eggs into large curds, mixing them with the sausage and vegetables. Sprinkle with chives and serve.

Nutrition

Ingredients

Instructions

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