Sweet Potato Egg Nests

This Sweet Potato Egg Nest Muffins are a wholesome, make-ahead breakfast that’s as nourishing as it is delicious. Shredded sweet potatoes form a golden “nest” base, layered with protein-rich eggs, veggies, and your choice of cheese or breakfast meat for a flavorful, balanced start to your day. Packed with fiber, vitamins, and clean protein, it’s perfect for meal prep and easy to reheat throughout the week. Whether you’re feeding a crowd or stocking the fridge with healthy grab-and-go options, this casserole brings comfort and nutrition together in one satisfying dish.

Ingredients:

• 2 sweet potatoes

• 1/2 cup parmesan cheese

• 1/4 cup shredded cheddar

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 10 eggs

Optional Toppings

• 2 slices turkey bacon

• fresh parsley

Directions:

1. Shred your potatoes using a hand grater or food processor, and immediately put them into a bowl of cold water. Let soak for a few minutes. Place the potatoes on a dish towel, wrap them up and squeeze out any excess water, (you could peel them first, but I find that the peel isn’t noticeable in finished recipe.)

2. Once the potatoes are prepared, preheat the oven to 425 degrees. Spray a muffin pan with cooking spray and set aside.

3. Combine potatoes, cheeses, and seasonings together in a bowl. Divide mixture among 1o muffin tins (about 1/4 heaping cup per muffin tin). Pack potatoes with fingers tightly, shaping them into nests.

4. Bake for 20-22 minutes, or until the edges have browned. Remove from the oven and gently crack one egg into each nest and season eggs with salt and pepper to taste. Top with crumbled bacon if desired.

5. Bake again for 15-18 minutes, or until the egg whites are firm and the yolks are at the desired level of doneness. Let them cool in the pan, before taking them out of the muffin tin.

6. Remove the Hash Brown Egg Nests by running a knife along their edges.

7. Serve warm, topped with a bit of parsley or any topping of choice.

Makes 10 nests. 2 nests per serving