Good morning! Time for yummy weekend breakfast!! I have been on a sweet potato kick lately and wanted something a little different! My girls are in and out, busy, busy and so is Adam. These are great little breakfast protein packed individual finger casserole cakes! They would be perfect for camping! Oh, I really miss camping and fishing! We haven’t been yet this year and these little gems would be perfect to take, heat up and share with friends! Let’s just get to the recipe!
Sweet potato egg nests
2 Medium sweet potatoes
1 T Coconut Oil
1/2 tsp Sea Salt
1/2 tsp black pepper
1 cup Diced ham (or any meat you have in the fridge, or not meat-optional)
1/2 cup Unsweetened Almond Milk (any milk would work, I prefer almond milk)
Take your sweet potatoes and shred them, place the shreds in a bowl with the melted coconut oil,1/4 tsp salt and 1/4 tsp pepper. Mix well. In a greased cupcake pan put the mixture in the bottom and sides of each cupcake section. Press on the bottom and around the sides as pictured to make the “nest” and bake for 20 minutes on 350.
While the shreds are cooking, mix your eggs, milk and the remaining 1/4 tsp salt and 1/4 tsp pepper and beat well. Add the diced ham and mix thoroughly. Pour the egg mixture into each cooked shredded potato section. Bake on 350 for 20-25 minutes or until the egg sections are done. Easy Peasy your nests are done!!
You really could add anything and everything that you want to this, like some green peppers, jalapeno, broccoli, anything! Make them like little Quiche. Just have fun and enjoy!