Sweet Potato Breakfast Nests is the Paleo, Whole30, Dairy Free, and Gluten Free breakfast you need. No, I’m not always a very mindful healthy eater, but I do enjoy this kind of meal. I love sweet potatoes for breakfast, I would much rather have sweet potato hash browns or country style sweet potatoes than regular potatoes.
I stuffed these little nests with sauteed spinach and pork breakfast sausage. Topped with an egg and baked for the perfect grab and go bite. This is something I highly suggest you meal plan for the week so you can have an easy and healthy breakfast every morning.
Serve with your favorite hot sauce and a mimosa for Sunday brunch.
Sweet Potato Breakfast Nests
I used two jumbo muffin tins for this recipe. You may use a regular sized muffin tin or ramekins just be careful of over stuffing. Use a spiralizer to spiralize the sweet potato, if you don't have a spiralizer you can grate the sweet potato.
- 2 tablespoons Olive Oil
- 1 pound Ground Breakfast Sausage
- 2 whole Sweet Potatoes, spiralized and roughly chopped
- Kosher Salt and Ground Black Pepper
- 2 cups Spinach
- 12 whole Eggs
- Chives, chopped for garnish
- Step 1 Preheat your oven to 400 degrees F. Spray two jumbo sized muffin tins with nonstick cooking spray.
- Step 2 In a large cast iron skillet heat olive oil over medium heat, cook breakfast sausage while breaking apart with your cooking utensil. Cook until browned and thoroughly cooked, remove to a plate and set aside.
- Step 3 In the same pan add spiralized sweet potatoes and cook until tender, about 5 minutes. Season with kosher salt and ground black pepper. Spoon sweet potatoes evenly into each muffin tin. Use a glass to press the sweet potato in the bottom of the tin and up the sides. Place in the oven and bake for 15 minutes. Remove to stuff with the rest of the ingredients
- Step 4 In the same pan add the spinach to the pan and saute to wilt, about 1-2 minutes. Season with kosher salt and ground black pepper. Spoon the sauteed spinach evenly into each tin. Spoon the breakfast sausage evenly into each tin and gently press down to condense the stuffing in the tin.
- Step 5 Crack an egg into each tin. Sprinkle eggs with kosher salt. Place in the oven and bake for 12 minutes until whites are set. This will have a runny yolk, if you’d like a more set yolk cook with 15 minutes.
- Step 6 Remove from oven and allow to cool slightly before using an offset spatula to remove nests. Garnish with chopped chives and serve.
Savor and Enjoy!