Sweet Potato Egg Nests

I’m a big fan of muffin tin breakfasts. They are so portable and individually sized, and are perfect for large batches made in advance.

Shredded sweet potatoes and grated parmesan cheese form a hashbrown “nest” surrounding soft baked eggs – giving you two breakfast favourites in one convenient portion.

These cute little Sweet Potato Egg Nests get to join the other muffin tin breakfasts in the recipe index already:

• Ham and Egg Cups
• Cinnamon Raisin French Toast Bites
• Apple Cinnamon Oatmeal Cups

See? That muffin tray is versatile for more than just muffins!

These little beauties require a little prep work to make the sweet potato nests, but the rest is all in the oven and so easy peasy.

To make the nests, you’ll grate a peeled sweet potato, mix it with shredded parmesan cheese, olive oil, garlic powder, and a little salt and pepper.

Then you’ll scoop a spoonful into each muffin cup and press the hashbrown mixture flat against the bottom and the sides of the cup, making a little nest.

The sweet potato nests get baked alone until browned, and then baked again once eggs are cracked into each nest.

Baking the egg nests for 10-12 minutes yields a soft, runny yolk, and baking for 15+ minutes will yield a hard yolk. I like to keep watch through my oven window at 10 minutes to make sure I reach the perfect doneness.

Because nothing is more gratifying that cutting into a yolk and being rewarded with perfectly runny #yolkporn. 😉

Serve Sweet Potato Egg Nests with a sprinkle of parsley, and a side of sausages or bacon. Or pack the nests into your fridge for easy re-heatable breakfasts during the week!

3.89 from 9 votes

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Sweet Potato Egg Nests

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

Shredded sweet potatoes form a nest around soft baked eggs - giving you all your breakfast favourites in one easy portion.

Course: Breakfast

Cuisine: American

Keyword: baked eggs, egg nest, sweet potato, sweet potato hashbrown

Servings: 6

Author: breakfast for dinner

Ingredients

• 2 cups peeled and grated sweet potato
• 1/2 cup grated parmesan cheese
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• salt and pepper
• 6 eggs
• chopped parsley to garnish

Instructions

1. Preheat oven to 400 F and grease a 6-cup muffin tray.
2. In a bowl, mix together the grated sweet potato, grated parmesan cheese, olive oil, garlic powder, and a few grinds of fresh salt and pepper.
3. Evenly portion the sweet potato mixture into each of the 6 muffin cups. Press the mixture flat against the bottoms and sides of the cup, to form nests.
4. Bake sweet potato nests for 15 minutes, until edges are golden brown and slightly crisped.
5. Remove muffin tray from oven and crack one egg into each nest.
6. Return muffin tray to oven and bake for another 10-12 minutes for a soft yolk, or 15 minutes for a hard yolk.
7. To serve, run a knife around the sides of each muffin cup, and carefully lift each egg nest out of the tray. Garnish with a sprinkle of parsley and your favourite breakfast sides.