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Eggs In a Nest

Eggs in a Nest Recipe

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 {by Our Paleo Life}

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!

Eggs in a Nest {by Our Paleo Life}

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 {by Our Paleo Life}
Eggs in a Nest {by Our Paleo Life}

Eggs In A Nest

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 5
Calories: 206 kcal
Author: Kendra Benson
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.
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Ingredients

  • 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

Instructions

  1. Preheat the oven to 350°F. Lightly grease 5 cups of a jumbo muffin tin with the coconut oil. Set aside.

  2. 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.
  3. 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.
  4. 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.
  5. Crack one egg into the center of each potato nest. Sprinkle with chives (optional) and salt to taste.

  6. Bake in the preheated oven for 15-20 minutes, or until eggs have reached your preferred doneness.
  7. 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 Facts
Eggs In A Nest
Amount Per Serving (1 g)
Calories 206 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 172mg 57%
Sodium 164mg 7%
Potassium 213mg 6%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 5g
Protein 7g 14%
Vitamin A 78.9%
Vitamin C 2.8%
Calcium 3.5%
Iron 5.7%
* Percent Daily Values are based on a 2000 calorie diet.

 

These Whole30-compliant Eggs in a Nest are a delicious break from your boring breakfast. #paleo #whole30
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38 Comments on “Eggs In a Nest

  1. Kendra Benson

    I don’t see why not, so long as you don’t dislike cold eggs. I don’t think I could get my kids to eat them cold 🙂 You could make the sweet potatoes in advance and then bake them with the eggs the day of.

    Reply
  2. Kendra Benson

    You could make it without the apple, it would just be a smaller yield since some of the bulk is removed from the “nests”. But unless you have an allergy or aversion to apples, I would suggest leaving it in, it adds a depth to the flavor that’s just not the same with only sweet potatoes.

    Reply
  3. Pippa

    OH YUMMY! I only found your website yesterday and I just made this for my brunch today. It was so delicious and the flavours are great, although mine weren’t quite as pretty as yours 🙂
    Julie, I don’t have a food processor so I just used the biggest side on my grater.
    Can’t wait to explore some more of your recipes!

    Reply
  4. M

    For the grating, Black & Decker (and others) make a mini food processor that works great for this kind of thing, is really easy to clean, and costs less than $15. I’ve used one for decades instead of the alternative huge monstrous machine. I’m also thinking this would be a great gluten free crust for a quiche! Looking forward to trying that!

    Reply
  5. Susan

    if your kids are you don’t like sweet potatoes you could use white potatoes can put the bacon and eggs for savory Effect

    Reply
  6. Shellie

    I have tried these a couple of times and the nests keep coming out soggy. I’ve tried squeezing out the extra moisture any other tips as to what I might be doing wrong?

    Reply
  7. Kendra Benson

    You could try sauteing them longer until they get a little crispy. Or bake them in the muffin tin for a little bit before adding the egg so they can dry out and crisp up a little first. I haven’t had mine turn out too soggy, but I may just prefer mine a little softer than you do. I haven’t tried the above mentioned methods myself, just some thoughts I had that may help. Good luck.

    Reply
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  9. ntiriwaa

    Not tried this yet but really look forward to doing so! Sounds like I found a better alternative to add to my already boring breakfast table. Thank you for sharing!

    Reply
  10. Allison

    I love these!! These got me through my first unprepared week of my whole 30. This has become my go-to breakfast. They reheat nicely so I take them to work with me. Thank you thank you thank you for this wonderful website and amazing recipes. I haven’t found one we didn’t like yet!

    Reply
  11. Dawn Rassel

    These were excellent!!! 2 things. cook the sweet potatoes and apples till brown but not real crisp, and double the batch!!!!

    Reply
  12. Cindy

    This was my first recipe made for the Whole30. I made these the night before since I had everything out from cooking dinner. I reheated them in the microwave for 30 seconds this morning. Incredible! They were fine reheated, and they are definitely a keeper. I do not have a food processor, so I used a cheese grater for the apple and sweet potato. Let me say, it took forever. (I am not the most agile in the kitchen.) I did pull out the Black & Decker mini chopper, but it did not chop the potatoes thin enough, and the potato kept getting stuck on the blade. I think I am going to try borrowing my neighbor’s food processor before I invest in one. I also made the sweet potato chips which I think would work best with a food processor. Again, it took forever to slice the potato into thin slices. I browned the sweet potato/apple mixture, but it was still moist the next day. I baked everything in the oven for 20 minutes, which made the egg more like a hard boiled egg. I may shorten the time next time to see if the yolk stays a little softer. Also, the nest did tend to fall apart in places when I took them out of the muffin pan, but that was fine. The basic shape remained intact, and I just scooped out the rest and put it on top. I left off the balsamic, but frankly, I simply forgot it. Thank you so much for this recipe! Excellent!

    Reply
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  14. Zennie

    I just viewed your recipe today and I think it’s yummy, for I love sweet potatoes and apples.. I will try to make this for our breakfast.. for a change.. I think my family will love it too..

    Reply
  15. Denise

    Our family is on day 7 of the Whole30 and I made these for breakfast today – they are fantastic! Love the apple & sweet potato mix – great flavor. Thanks!

    Reply
  16. Jamie Hancock

    I love when I’m looking for great whole 30/paleo recepies and the greatest ones I find are yours!! Thanks Kendra!!

    Reply
  17. Rebecca Isenstein

    Very yummy and satisfying! Next time I will definitely pre bake my nests a bit before adding the egg so that they crisp up a little more (my bottoms were rather soft). And I think I may try an onion instead of apple for a bit more savory’ness. Thanks!

    Reply
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    1. Kendra Benson

      Thanks for catching that Andrea. It looks like the last step of the recipe was somehow removed. I’ve added it back.

      Reply
  24. Mrs. Brady

    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!

    Reply

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