I love me some breakfast. Especially in the form of these healthy, hearty, sweet potato egg nests. I want to scream it from the rooftops, I LOVE BREAKFAST! Or more aptly, I will scream it through my computer screen via all caps.
Does the all caps thing annoy everyone? It kind of annoys me to even write it. And yet, I don’t know how else to convey my strong feeling about breakfast virtually. It’s either all caps, or an Emoji. It’s crazy times I tell you.
The thing with breakfast is that even though I love it, I feel like I don’t eat it often enough. Or at least as often as I’d like. And I mean real breakfast, the bacon, eggs, and carb variety.
The whole 9 yards, not last nights dinner. Though leftovers are an excellent meal, sometimes I want a traditional, full-on American style breakfast.
Then another problem presents itself, I want aforementioned breakfast, yet I don’t have the time to make it. We’ve all been here right? Time in the morning is always tight, maybe even hectic.
I mean seriously, who can remember a time when they weren’t running around like a crazy person trying to get everything and everyone together and out the door on time. It’s a mad dash. To think of making an entire breakfast on top of it all? Puh-lease.
We needed a solution that would satisfy this breakfast craving, was quick and easy to make, and most important, portable. If we can eat it on the go, we’re guaranteed to actually have breakfast.
So here’s the answer to our breakfast woes – egg cups. Actually egg nests, because that sounds way cooler.
These cute little beauties are perfect for a grab and go meal, include both protein and starch for a satisfying meal, oh and they are wonderfully flavorful. Kids and adults alike will want to join in when I scream from the virtual rooftops that I love breakfast!
It doesn’t take much to excite me these days, especially when it involves food. Don’t judge, we all have our vices.
Do you enjoy breakfast as much as we do? What are your favorites breakfast dishes?
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- Special equipment: vegetable spiralizer and muffin pan
- 2 medium sweet potatoes, peeled and spiralized
- 2 tablespoons olive oil
- ½ tablespoon fresh thyme, chopped
- Salt and pepper
- 1 small leek, sliced into half moons and rinsed
- 1 tablespoon butter or ghee
- 6-8 eggs
- 1 teaspoon fresh thyme, chopped
- Preheat oven to 350, line two sheet pans with foil, and grease half of a muffin pan lightly with cooking oil. Set all pans aside.
- Add spiralized sweet potatoes in large bowl and toss with olive oil, thyme, salt, and pepper.
- Split potatoes between two sheet pans and spread in an even layer. Bake for 10-15 minutes, until lightly golden and softened. Remove from oven and let cool. Reduce temperature to 325.
- While potatoes are cooking, heat a small sauté pan over medium heat, and add 1 tablespoon butter or ghee. Add sliced leeks, and season with salt and pepper.
- Sauté leeks 10 minutes, or until lightly browned and softened, stirring often. Set aside to cool.
- Once potatoes and leeks are cool enough to handle, toss them together to combine.
- Divide potato and leek mixture evenly between muffin cups, forming a nest around the perimeter of each cup, leaving a hollow center.
- Crack one egg into each cup, and place in 325 degree oven. Bake for 15-20 minutes or until whites are just barely set, the yolks will still jiggle.
- Let cool a few minutes in the pan, then pop the nests out with a spoon. Top with chopped thyme, salt, and pepper and serve immediately.
Items used in this recipe:
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