Spinach Sweet Potato Egg Nests
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 1 medium yam, shredded
  • 20oz frozen spinach, thawed and squeezed of liquid*
  • 12 eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste
  • 1 tablespoon fat of choice (I used bacon fat)
  • coconut oil spray
Instructions
  1. Preheat your oven to 375 degrees.
  2. Shred your yam in a food processor using the shredding attachment.
  3. Spray your 12 tin muffin pan.
  4. 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.
  5. Bake for 15-17 minutes.
  6. While the little nest bake, take your thawed spinach and squeeze out all the excess liquid.
  7. Place a medium skillet over medium heat and add a tablespoon of fat.
  8. Throw in your spinach along with garlic powder, onion powder, and salt and pepper. Saute and cover to help cook through.
  9. 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.
  10. Bake for 8-9 minutes for runny yolks or up to 12 for hard eggs.
  11. Serve with hot sauce on top!
Recipe by PaleOMG - Paleo Recipes at http://paleomg.com/spinach-sweet-potato-egg-nests/