Root Veggie Egg Nests

These colorful Root Vegetable Egg Nests are a fun way to get extra veggies in the morning. Perfect for breakfast or brunch, they are gluten free, paleo and delicious!

Hello everyone! It's Meghan from Fox and Briar! Kelly invited me to pop over here and share this recipe for Colorful Root Vegetable Eggs Nests with you. Over on Fox and Briar, I focus on easy recipes using real ingredients, and I believe that good food doesn't need to be complicated.

egg nests with root veggies in muffin tin

I met Kelly last year at the Autumn Glory apple harvest, and I love her focus on making healthy eating easier for busy people, and teaching kids to love healthy foods. Since I recently became a mom, I have a new interest in introducing healthy foods to my baby (just as soon as he starts eating solids!).

egg nests with root veggies

That is why I decided to share these Root Vegetable Egg Nests today. If you follow my blog, you know I am a big fan of making eggs in muffin tins, such as with these Make Ahead Egg Muffins. These Egg Nests are another fun breakfast or brunch recipe that also sneaks a few veggies in. I used sweet potatoes, parsnips and beets to create these hash brown nests. Not only do they look like colorful confetti when grated and tossed together, but the combination of the mild sweet potatoes, the sweet nuttiness of the parsnips, and the earthiness of the beets make trying new vegetables fun and delicious!

root veggie hash in muffin tin

I am not a huge fan of beets, but I absolutely loved them mixed into this vegetable hash. They lend their beautiful color, and their flavor compliments the sweeter vegetables perfectly. You could also try these other beet recipes of Kelly's that beet-haters usually love:

egg nests with root veggies

Cracking an egg into each nest makes a complete and compact breakfast. How delicious would these be for brunch alongside my Honey Chipotle Bacon??

-Meghan

Root Veggie Egg Nests

Description

Root Veggie Nests

Ingredients

1 tablespoon
Butter
1 cup
grated sweet potato
1 cup
grated parsnip (you could also sub regular russet potatoes if you prefer)
1 cup
grated beets
2 tablespoons
Olive Oil
1 teaspoon
smoked paprika*
1⁄2 teaspoon
kosher salt
6  
Eggs

Notes

● I used my food processor grater attachment to quickly shred the vegetables, but a box grater would work just as well!
● I used smoked paprika because I love the extra smokey flavor, but if you don't have it you can use regular paprika.
● You can cook the eggs to your desired doneness. If you like your yolks runny, try 8-10 minutes. If you prefer a hard yolk, try 12-15 minutes.

Instructions

  1. Preheat oven to 400 degrees
  2. Liberally grease a muffin tin with butter. This is important, to keep the eggs from sticking.
  3. Add the grated sweet potato, parsnips and beets to a bowl. Soak in cold water for 10 minutes, then drain and dry. I used a salad spinner to remove as much water as possible from the grated veggies, then pat dry with paper towels. This will help them get crispy in the oven.
  4. In a bowl, mix the grated veggies, olive oil, paprika and salt. Toss to completely coat.
  5. Divide the mixture between six muffin tins, about 1/2 cup per muffin. Press the veggie mixture down and up the sides. The muffin tins will be very full, that's ok because the veggie will shrink in the oven.
  6. Bake for 20-25 minutes, until starting to get brown and crispy. Remove from oven, use a tablespoon to create an indentation in each nest. Crack an egg into each nest.
  7. Return to oven and bake 8-10 minutes, until yolks are set. 8. Run a butter knife around the edges of each nest and lift out of the tins. Serve right away!

Yields 6 Nests