Provider Farm

From our fields, for your family

Root veggie egg nests

How fun is this!?! What a great way to get some veggies into your breakfast and they can be made ahead for convenience!
  • 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 or regular paprika
  • 1⁄2 teaspoon kosher salt
  • 6 eggs



Preheat oven to 400 degrees
Liberally grease a muffin tin with butter. This is important, to keep the eggs from sticking.
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.
In a bowl, mix the grated veggies, olive oil, paprika and salt. Toss to completely coat.
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.
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.
Return to oven and bake 8-10 minutes, until yolks are set. If you like a harder yoke, bake 12-15 minutes. Run a butter knife around the edges of each nest and lift out of the tins.