Southwest Baked Eggs in Sweet Potato Nests are perfect for brunch or a grab-and-go breakfast! Top them with your favorite hot sauce and avocado for a protein packed, vegetarian and gluten-free breakfast!
Happy Friday! Instead of a game day appetizer or one pot meal, today I thought I’d change things up and do breakfast. These Southwest Baked Eggs in Sweet Potato Nests are just what you need to get your morning started.
What do you guys have planned for the weekend? I’m debating if I want to take a break from house projects this weekend or tackle the upstairs bathroom. It needs a total overhaul, but I’m thinking it’s all things I can do myself…depending on how motivated I am.
It needs new paint which is no biggie, the vanity needs to be updated and that’s the part I’m going back and forth on. I can either be lazy and just buy a whole new vanity and countertop or I can put my DIY skills to work and stain the base cabinet a new color.
I’ve read about the Rust-Oleum cabinet transformations and was thinking about trying it out. They aren’t too expensive and the vanity in the bathroom isn’t very big, so it might be worth the time and effort. Have any of you used this and had good or bad results?
The other thing we’re doing this weekend is going to try out a restaurant that I’ve been dying to go to for years. It’s called Linger and it’s supposed to be one of the best restaurants in Denver. The menu is very eclectic and they serve dishes inspired by cuisines all over the world. I’ll be sure to fill you in on the food next week!
Speaking of food, let’s get back to the real reason you’re here, Southwest Baked Eggs in Sweet Potato Nests. These little bites couldn’t be easier to make and they’re perfect for breakfast, snack or even dinner.
The “nests” are shredded sweet potatoes seasoned with chili powder, salt and pepper, then pressed into a muffin tin to form a crust to hold the egg. Once the crust is baked, you just crack an egg into it, season with salt and pepper and pop it back in the oven to finish baking.
Depending on how you like you’re egg cooked will determine how long it bakes for. They’re the perfect, individual sized, high protein breakfast full of Southwest flavor!
More Egg Recipes
- 2 1/2 cups shredded sweet potatoes
- 2 teaspoons extra virgin olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Kosher salt and fresh ground black pepper to taste
- 6 eggs
- Hot sauce, avocado and cilantro for serving
- Preheat oven to 400° F. and spray a muffin pan with cooking oil.
- In a large bowl toss the shredded sweet potatoes with the olive oil, chili powder, cumin, salt and pepper. Use your fingers to press approximately 1/3 cup of the shredded sweet potatoes into the bottom and sides of each muffin cup creating a nest.
- Bake until the potatoes are golden brown, about 18-25 minutes, keep on eye on them so the tips of the potato shreds don’t burn. Remove the potatoes from the oven and crack an egg into each nest, topping with salt and pepper.
- Place them back in the oven to bake for another 10-15 minutes depending on how well done you like your eggs cooked. Remove from the oven and let them cool for a couple minutes before serving topped with hot sauce, cilantro and avocado.
Approximately 115 calories in each serving without any toppings.
Amount Per Serving: Calories: 162Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 186mgSodium: 114mgCarbohydrates: 18gFiber: 3gSugar: 6gProtein: 8g