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
- 1/2 cup grated parmesan cheese
- 2 tablespoons olive oil
- 1/4 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.
Angie@Angie's RecipesOctober 5, 2017 at 6:19 am
wow these look out of this world! Can I skip the hard cheese here or do I have to replace it with something else? The man in the house doesn’t eat cheese 🙁
breakfastfordinnerOctober 9, 2017 at 6:17 pm
Hi Angie – I haven’t tried it without the cheese, but I’m sure it would work just fine. Let me know how it goes – these are a fav in our house!
Colleen MilneOctober 13, 2017 at 7:42 am
I love muffin tin breakfasts, too. These look delicious for a weekend breakfast!
danaOctober 13, 2017 at 7:51 am
These are adorable and abso-freaking-lutely scrumptious! When you pair anything crispy with soft, yoke-y eggs, it’s bliss.
Alexandra | Occasionally EggsOctober 13, 2017 at 10:32 am
These look SO GOOD! Eggs and sweet potato are such a match made in heaven – I usually make latkes and top them with eggs, but i’m digging this idea instead. it’d be less standing around and everything is ready at the same time.
breakfastfordinnerOctober 22, 2017 at 11:30 am
Exactly! I’m all for making breakfast easier!
Jenny | The Baking SkilletOctober 13, 2017 at 11:41 am
These look delicious! I haven’t tried many muffin tin savory breakfast recipes but i really should!
breakfastfordinnerOctober 22, 2017 at 11:31 am
You really should! I love making a batch of these and having them in the fridge to heat up for quick breakfasts.
Easy Ways to Eat the Best Pregnancy Foods - How to do everything!October 29, 2017 at 3:33 pm
[…] (vitamin A), eggs (protein) and Parmesan cheese (calcium), these easy-to-make-ahead nests from Breakfast for Dinner are a triple threat of pregnancy […]
AcFebruary 4, 2019 at 6:11 am
Would love to make these up for breakfast for the week, how would i reheat?
breakfastfordinnerFebruary 6, 2019 at 11:26 am
They reheat best in the oven or toaster oven, as the sweet potato will retain its crispiness. Try 10 mins at 350F, or until warmed through. But in a pinch you can use the microwave – just be prepared for softer sweet potato.
JillianMay 12, 2019 at 6:50 am
These were a good idea, but i wish i had used about 1/4 the oil (or maybe skipped and just greased the tins well), there seemed to be too much moisture for these to crisp up for me…
breakfastfordinnerMay 27, 2019 at 9:26 pm
Sorry to hear these didn’t work out for you Jillian – they certainly don’t get as crispy as a regular potato, but in all my testing they weren’t soggy. I hope you give the recipe another chance and report back if you make any changes.