This recipe was updated in July, 2020.
We eat eggs pretty much every day for breakfast. Honestly, it can get boring, even when you mix it up between scrambled and fried. But eggs are just so easy and are one of the most perfect foods you can eat to start your day, so I will continue making them for our family.
Sweet Potatoes & Eggs for Breakfast
So how do I mix it up so the kids aren’t utterly bored and disappointed to see another pile of scrambled eggs in the morning? Turn them into something fun! They loved seeing these little nests on their plates and gobbled them right up (and asked for seconds).
Eggs in a Nest Recipe
After finishing her breakfast, our oldest said “You know, mom, these would taste great with a little balsamic vinegar drizzled on top””. A) she’s right; and B) I love that she’s becoming a mini food critic and feels comfortable offering her input and advice when I’m creating recipes. She’s always helping me make little changes here and there to get things just right. My little mini-me foodie, I love it!
Easy Egg Recipe Planning
Depending on how big/small your potatoes are, you should be able to get about 5 “nests” out of this recipe, so if your family likes these as much as ours did, you might need to double the recipe. I mean, just look how fast this goes!
Eggs In A Nest
Plain eggs and potatoes can be a boring breakfast day in and day out. Shake it up a bit by making these simple Eggs In A Nest. The sweet potatoes get a boost in flavor with the addition of sweet apples and a drizzle of balsamic vinegar.
- 1 large Sweet Potato
- 1 Sweet Apple, we use Gala
- 2 Tbsp Coconut Oil, plus more for greasing muffin cups
- 5 large Eggs
- Sea Salt, to taste
- Chives, optional
- 3 slices uncooked Bacon, diced small
- Balsamic Vinegar, optional
- Preheat the oven to 350°F. Lightly grease 5 cups of a jumbo muffin tin with the coconut oil. Set aside.
- Peel the potato and apple and cut into large pieces (to fit into the food processor). In the bowl of a food processor with the shredder attachment, shred the apple and potato together.
- In a large skillet (preferably non-stick or a well-seasoned cast iron), heat the 2 tablespoons coconut oil over medium heat. Add the shredded potato/apple and saute until softened, about 5 minutes, stirring occasionally. Salt to taste while cooking.
- Using a 1/2 cup measuring cup, scoop the potatoes out of the skillet and into the greased jumbo muffin cups. Depending on the size of your potato, you may get slightly more or less than 5 cups. Using a small jar or cup, press an indentation into the potatoes, creating a well in the middle and pushing the potatoes up the sides of the muffin cup. This is your nest.
- Crack one egg into the center of each potato nest. Sprinkle with chives (optional) and salt to taste.
- Bake in the preheated oven for 15-20 minutes, or until eggs have reached your preferred doneness.
- While the nests are baking, pan-fry the bacon over medium heat to desired crispness. Remove from pan with a slotted spoon and drain on a paper towel. Sprinkle bacon bits on top of cooked nests.
Nutrition InformationYield 5 Serving Size 1 nest
Amount Per Serving Calories 206Total Fat 14gSaturated Fat 7gUnsaturated Fat 0gCholesterol 172mgSodium 164mgCarbohydrates 10gFiber 1gSugar 5gProtein 7g
Nutrition is calculated by a third party and may not be 100% accurate
Monday 13th of February 2023
Can these be easily reheated in the microwave?
Thursday 16th of February 2023
Yes, it will just cook the eggs a bit more.
Monday 24th of September 2018
Food prep on Sundays so made yesterday. Brought to work with me - put in microwave for 30 seconds and OMG so good! Really good. A keeper for sure. Great recipe.
Saturday 2nd of September 2017
Is this a whole 30 recipe and could you do this in the Mike ? Thanks
Monday 4th of September 2017
Yes, this is a Whole30 recipe. I've never made it in a microwave so I'm not sure how it would turn out.
Monday 14th of August 2017
I don't have jumbo muffin tins, so I used a standard 12-muffin tin. I increased the eggs but didn't increase apple or sweet potato. Figuring less surface area and crust per muffin, I still put the apple/sweet potato crust in for about 2 minutes before adding the eggs. The apple/sweet potato crust was still pretty soft -- I was hoping for crispy like hashbrowns. Anyone had any success with the pre-bake method? Also debated adding a quarter cup minced yellow onion to the crust -- maybe next time!
Friday 14th of April 2017
So good and very satisfying!