Spinach Sweet Potato Egg Nests


12-muffin tin coated with coconut oil to prevent sticking

1 medium yam or sweet potato, grated

2.5 cups frozen spinach

12 eggs

1 clove of garlic, minced

2 green onions, diced

Himalayan salt and pepper, to taste


Preheat your oven to 375 degrees

Place grated yam or sweet potato in each muffin and press down and up onto the sides to create little buckets

Bake for 15 minutes

While the little nests bake, place a medium skillet over medium heat and add a tablespoon of coconut oil

Throw in your spinach along with garlic, onion, salt and pepper. Saute and cover to help cook through.

After 5 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 

Crack 1 egg into each muffin tin

Bake for 8-9 minutes for runny yolks or up to 12 for hard eggs