Ingredients
2 large sweet potatoes, peeled and shredded
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
4 large eggs
1 cup chopped fresh spinach
1/2 cup shredded cheddar cheese
2 tablespoons chopped green onions
1 tablespoon chopped fresh parsley
Instructions
Preheat oven to 400°F (200°C)
Toss sweet potato shreds with olive oil, salt, pepper, and paprika
Spread evenly on a baking sheet and roast for 25-30 minutes until golden and crispy
Carefully form each roasted sweet potato mass into a flat nest on a parchment-lined baking sheet
Crack one egg into each nest, season with pepper, and top with spinach, cheddar, green onions, and parsley
Bake for 12-15 minutes until eggs are set to desired consistency
Notes
Sweet potato nests can be made up to 24 hours in advance and reheated
Add nutritional yeast for a cheesy, smoky flavor instead of cheddar
Store leftovers in an airtight container for up to 2 days
For extra protein, add a 1/4 cup crumbled tofu or tempeh mix
- Prep Time: 15
- Cook Time: 35
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian (if omitting cheese)
Nutrition
- Serving Size: 1 nest with 1 egg
- Calories: 320
- Sugar: 0g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 180mg