Ingredients
Main Ingredients
- 4 large sweet potatoes or a 5 lb bag of russet potatoes
- ¼ cup coconut oil, melted
- 24 large eggs
- Sea salt, to taste
- Black pepper, to taste
- ¼ cup chopped chives
- ¼ cup chopped green onions
- 1 lb bacon, cooked and chopped
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to prepare for baking the sweet potato nests.
- Prepare Potatoes: Clean and peel the sweet potatoes. Cut them into large wedges and shred using a food processor with a shredding attachment for uniform texture.
- Drain Potatoes: Mix shredded potatoes with a pinch of sea salt and let them sit for 10 minutes to draw out moisture. After resting, squeeze out any extra water to ensure crispy nests.
- Prepare Muffin Tins: Grease two muffin tins generously with some of the melted coconut oil. Press the shredded potatoes firmly into the bottom and up the sides of each muffin cup to form nests.
- Season and Oil: Lightly brush the potato nests with remaining coconut oil, then season with sea salt and black pepper for enhanced flavor.
- Bake Potato Nests: Bake the potato nests in the preheated oven for 20 minutes until starting to crisp and cook through. Remove from oven carefully.
- Add Eggs: Crack one egg into each sweet potato nest. Be careful to keep the yolk intact for even baking and presentation.
- Bake with Eggs: Return the muffin tins to the oven and bake for an additional 10 to 15 minutes depending on your preferred egg doneness—less for runny yolks, more for fully set eggs.
- Garnish: Once baked, remove cups from oven and top generously with chopped chives, green onions, and cooked chopped bacon for added flavor and texture. Optionally add other toppings such as flax seeds, sausage, avocado slices, or mushrooms to customize your breakfast cups.
Notes
- Ensure to squeeze out as much moisture as possible from the shredded potatoes to achieve crispy nests rather than soggy cups.
- Cooking times for the eggs can be adjusted depending on whether you prefer soft, medium, or hard-cooked yolks.
- Use coconut oil or another oil with a high smoke point to prevent burning during the baking process.
- These cups can be prepared ahead of time and reheated gently in the oven for quick breakfasts throughout the week.
- Swap bacon for vegetarian or vegan alternatives to suit dietary preferences.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
