Breakfast & Brunch

Sweet Potato Egg Nests

Name: Breakfast Croissant Boats
Prep time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 2 1/2 cups spiralized sweet potatoes, about 2 large sweet potatoes; 2 tablespoons all-purpose flour; salt, to taste; black pepper, to taste; 6 eggs; 5-9 slices Jones Dairy Farm Canadian Bacon, chopped

Serves

Prep Time

15 min

Total Time

40 min

Crispy Sweet Potato Cups with a Baked Egg and Canadian Bacon Inside

Spiralized sweet potatoes get tossed with flour, salt, and pepper, pressed into a muffin tin, and baked until crispy to form individual nests. A cracked egg and chopped Jones Dairy Farm Canadian Bacon go into each one, then back in the oven until the whites are just set. Six individual servings, naturally portion-controlled, and impressive enough for a brunch table without much effort.

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Ingredients Directions

Ingredients

2 1/2 cups spiralized sweet potatoes, about 2 large sweet potatoes
2 tablespoons all-purpose flour
salt, to taste
black pepper, to taste
6 eggs
5-9 slices Jones Dairy Farm Canadian Bacon, chopped

Directions

Preheat the oven to 350˚F.
Place spiralized sweet potatoes in pot of boiling water and cook for 5 minutes; drain. Mix sweet potato noodles with flour, salt and pepper.
Divide mixture between 6 spaces of muffin tin sprayed with non-stick spray or brushed lightly with oil. Using back of spoon, press sweet potato into tin and up sides to form basket shape. Bake for 20 minutes.
Remove from oven and crack one egg into each. Sprinkle with chopped Canadian Bacon. Bake for another 12 minutes, or until egg is just set with firm whites.
Let sit for 2 minutes before carefully scooping nests from pan.