Southwest Baked Eggs in Sweet Potato Nests
Southwest Baked Eggs in Sweet Potato Nests are perfect for brunch or a grab-and-go breakfast!
Servings: 6 servings
Ingredients
- 2 1/2 cups shredded sweet potatoes
- 1 tablespoon 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
Instructions
- 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.
Nutrition
Calories: 162kcal | Carbohydrates: 18g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 186mg | Sodium: 114mg | Fiber: 3g | Sugar: 6g