Sweet Potato and Eggs Breakfast Nest

I’ve been on a search to incorporate more fresh seasonal produce into every meal of the day, and this Sweet Potato and Egg Breakfast Nest is the perfect way to do so! It has been an uncommonly hot September and I find myself longing for cooler fall weather. So even though it is too warm for my fall sweaters, it’s time to incorporate beautiful fall sweet potatoes into my meals.

Sweet Potato and Eggs Breakfast Nest

Course Breakfast
Servings 2


  • 1 Sweet Potato
  • 1 tbsp Butter
  • Pepper to taste
  • salt to taste
  • Season Salt to taste
  • Paprika to taste
  • 4 Eggs
  • 1/8 cup Milk Optional
  • 1/4 lb Precooked Breakfast Sausage
  • 1/2 cup Cheese Cheddar is an excellent choice


  • Begin by washing and peeling the skin off of the sweet potato. Heat a pan on the stove to a medium low heat and add the tbsp of butter. Use you vegetable peeler or knife to thinly cut slices of sweet potato directly into the pas as the butter is melting. Add seasoning to taste. Stir the sweet potato and butter until soft and slightly carnalized.
  • Prepare the eggs as you would for scrambled eggs, adding milk if desired. Add seasoning to taste for the eggs.
  • Push sweet potato strips to edges of pan to for the "nest" and pour egg into the middle of the pan. Top egg with precooked sausage.
  • Cook on medium low heat until egg starts to stabilize. Add cheese to be the "bedding" within the "nest" of sweet potato. Finish cooking egg all the way through. Serve and enjoy!

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