Eggs are awesome. If you’re eating paleo, they are one of those perfect foods that can be eaten on their own, or used in combination with a bunch of other ingredients to make a tasty meal. These Spinach Sweet Potato Egg Nests are no exception. And who doesn’t love the thought of using a dozen eggs in one meal?!? Enjoy!
Spinach Sweet Potato Egg Nests
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
1. 1 medium yam, shredded
2. 20oz frozen spinach, thawed and squeezed of liquid *
3. 12 eggs
4. 1 teaspoon garlic powder
5. 1 teaspoon onion powder
6. salt and pepper, to taste
7. 1 tablespoon fat of choice (I used bacon fat)
8. coconut oil spray
- Preheat your oven to 375 degrees.
- Shred your yam in a food processor using the shredding attachment.
- Spray your 12 tin muffin pan.
- Place shredded yam in each muffin and press down and up onto the sides to create little buckets. Spray the tops of the shredded yams in each tin.
- Bake for 15-17 minutes.
- While the little nest bake, take your thawed spinach and squeeze out all the excess liquid.*
- Place a medium skillet over medium heat and add a tablespoon of fat.
- Throw in your spinach along with garlic powder, onion powder, and salt and pepper. Saute and cover to help cook through.
- After 6-8 minutes or once your spinach is cooked through, add spinach to each tin and press down, making sure to leave room for your egg to fit comfortably in.
- Bake for 8-9 minutes for runny yolks or up to 12 for hard eggs.
- Serve with hot sauce on top!