Sweet potato and prosciutto breakfast nests

Savor the perfect start to your day with these Sweet Potato and Prosciutto Breakfast Nests! Made with fresh sweet potatoes, carrots, crispy prosciutto, eggs, garlic, and mushrooms, all baked to perfection with a hint of coconut oil. A healthy, gluten-free breakfast that's bursting with flavor and ideal for meal prep or brunch gatherings.

  • 21 Feb 2025
  • Cook time 25 min
  • Prep time 15 min
  • 4 Servings
  • 7 Ingredients

Sweet potato and prosciutto breakfast nests

Sweet potato and prosciutto breakfast nests are a delightful and nutritious way to start your day. With a blend of sweet, savory, and earthy flavors, this dish is sure to impress both your taste buds and your guests. The combination of sweet potatoes, prosciutto, eggs, and mushrooms is not only delicious but also packed with essential nutrients. Follow this simple recipe to create a breakfast that is as visually appealing as it is tasty.

Ingredients:

3 sweet potatos
600g
1 carrot
60g
1/3 cup coconut oil
72g
3 slices prosciutto
50g
4 eggs
200g
2 garlic cloves
6g
3/4 cup mushrooms
170g

Instructions:

1. Preheat Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Vegetables:
- Peel and shred the sweet potatoes and carrot using a grater or a food processor.
- Mince the garlic cloves.
- Slice the mushrooms thinly.
3. Cook the Vegetables:
- In a large skillet, heat half of the coconut oil (about 1/6 cup or 36g) over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the shredded sweet potatoes and carrot to the skillet. Cook for about 5-7 minutes, stirring occasionally until softened.
- Transfer the cooked sweet potato and carrot mixture to a large bowl and set aside.
4. Prepare the Mushrooms and Prosciutto:
- In the same skillet, add the remaining coconut oil (36g).
- Add the sliced mushrooms and cook for about 4-5 minutes until they are soft and any released moisture has evaporated.
- Tear the prosciutto into small pieces and add it to the skillet. Cook for another 2 minutes until the prosciutto begins to crisp up.
- Remove the mushroom and prosciutto mixture from heat and add it to the bowl with the sweet potato and carrot.
5. Form the Nests:
- Grease a muffin tin with a little coconut oil or use muffin liners.
- Evenly divide the sweet potato, carrot, mushroom, and prosciutto mixture among the muffin tin cups, pressing down in the center to form a nest shape with higher edges to hold the egg.
6. Add the Eggs:
- Crack an egg into each nest.
7. Bake:
- Place the muffin tin in the preheated oven and bake for about 15-20 minutes until the eggs are cooked to your desired consistency (less time for runny yolks, more for fully set yolks).
8. Serve:
- Let the nests cool for a few minutes before carefully removing them from the muffin tin.
- Serve warm and enjoy your delicious sweet potato and prosciutto breakfast nests!

Tips:

- Use a spiralizer to create uniform sweet potato and carrot spirals for even cooking and an attractive presentation.

- Feel free to customize the recipe by adding other vegetables such as spinach, bell peppers, or zucchini for an extra nutritional boost.

- Make sure to oil the muffin tin well to prevent the nests from sticking and to make cleanup easier.

- For a crispy texture, allow the edges of the sweet potatoes to brown slightly before adding the eggs.

- If you prefer your eggs well done, bake the nests for a few extra minutes after adding the eggs.

Sweet potato and prosciutto breakfast nests are a versatile and delectable breakfast option that can be enjoyed any day of the week. With minimal prep and cook time, these nests provide a balanced meal that's rich in protein, fiber, and healthy fats. Whether you're cooking for yourself or entertaining guests, this recipe is sure to become a breakfast favorite. Enjoy your meal!

Nutrition Facts
Serving Size290 grams
Energy
Calories 410kcal21%
Protein
Protein 13g8%
Carbohydrates
Carbohydrates 33g10%
Fiber 5g14%
Sugar 8g8%
Fat
Fat 24g29%
Saturated 18g58%
Cholesterol 210mg-
Vitamins
Vitamin A 1280ug142%
Choline 200mg35%
Vitamin B1 0.20mg16%
Vitamin B2 0.50mg39%
Vitamin B3 2.67mg17%
Vitamin B6 0.46mg27%
Vitamin B9 70ug17%
Vitamin B12 0.53ug22%
Vitamin C 6mg6%
Vitamin E 1.04mg7%
Vitamin K 4.97ug4%
Minerals
Calcium, Ca 80mg6%
Copper, Cu 0.41mg45%
Iron, Fe 1.93mg18%
Magnesium, Mg 50mg12%
Phosphorus, P 210mg17%
Potassium, K 820mg24%
Selenium, Se 24ug46%
Sodium, Na 160mg11%
Zinc, Zn 1.35mg12%
Water
Water 210g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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