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.
Cook time 25 min
Prep time 15 min
Ingredients:
3 sweet potatos1 carrot
1/3 cup coconut oil
3 slices prosciutto
4 eggs
2 garlic cloves
3/4 cup mushrooms
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.
Instructions:
Preheat your oven to 375°F (190°C).
- Peel and shred the sweet potatoes and carrot using a grater or a food processor.
- Mince the garlic cloves.
- Slice the mushrooms thinly.
- 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.
- 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.
- 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.
- Crack an egg into each nest.
- 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).
- 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 per serving
4 ServingsCalories 410kcal
Protein 13g
Carbohydrates 33g
Fiber 5g
Sugar 8g
Fat 24g
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