Egg Nests

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Egg Nests

Egg Nests

Eggs and sweet potatoes are a classic Paleo breakfast: switch it up a little by making these cute, bite-sized egg nests.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine Paleo
Servings 12 pieces
Calories 66 kcal

Equipment

  • Oven and 12 tin muffin pan

Ingredients
  

  • 1 medium sweet potato shredded
  • 1 cup spinach wilted and squeezed
  • 12 eggs
  • 2 cloves garlic chopped
  • ½ onion chopped
  • salt and pepper to taste
  • coconut oil spray

Instructions
 

  • Preheat your oven to 200°C.
  • Shred your sweet potato in a food processor using the shredding attachment. Spray your 12 tin muffin pan with coconut oil spray. Place shredded sweet potato in each muffin compartment and press down and up onto the sides to create little buckets. Spray the tops of the shredded sweet potato in each tin with coconut spray. Bake for 15-17 minutes.
  • While the little nests bake, place a medium skillet over medium heat and add a spray of coconut oil. Throw in your garlic, onion, and salt and pepper. Sauté and cover to help cook through.
  • After 2-3 minutes add your spinach, toss in pan and cook through, add spinach to each tin and press down, making sure to leave room for your egg to fit comfortably in.
  • Bake for 8-9 minutes for runny yolks or up to 12 for hard yolks. These make great little cold snacks too, so don't be afraid of making the whole recipe.

Nutrition

Calories: 66kcalCarbohydrates: 1gProtein: 6gFat: 4gSaturated Fat: 1gCholesterol: 164mgSodium: 65mgPotassium: 81mgFiber: 1gSugar: 1gVitamin A: 472IUVitamin C: 1mgCalcium: 29mgIron: 1mg
Keyword eggs, sweet potato
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