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:
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!
- 2 cups peeled and grated sweet potato
- ½ cup grated parmesan cheese
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- salt and pepper
- 6 eggs
- chopped parsley, to garnish
- Preheat oven to 400 F and grease a 6-cup muffin tray.
- 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.
- 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.
- Bake sweet potato nests for 15 minutes, until edges are golden brown and slightly crisped.
- Remove muffin tray from oven and crack one egg into each nest.
- Return muffin tray to oven and bake for another 10-12 minutes for a soft yolk, or 15 minutes for a hard yolk.
- 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.