We are all busy, right? And we all want to find a way to still make healthy choices despite a loaded schedule. Making good choices in the morning can help you stay more alert and engaged throughout the day. There’s nothing better than a healthy, delicious and satisfying breakfast that not only tastes great, but also leaves you energized all morning. I’m talking about those breakfasts where you don’t immediately feel like a hobbit wanting second breakfast; those breakfasts were you really kill it at work and don’t feel tired or hungry until lunch. For me, that means a combination of a little protein and a bit of fiber. These Prosciutto Sweet Potato Breakfast Nests are a perfect fit, especially for early and rushed mornings.
I love several thing about this portable breakfast nest: good complex carbs, tons of protein, decadent but still healthy, a cute little name… and did i mention portable? These little guys are great because you make them ahead of time and grab and go each morning. Heck – they are even good for a 3pm snack (I may or may not have had a lots of 3 pm snacks after baking these).
Bake them, freeze them or store them in the fridge, and just heat them up whenever you’re hungry and also on the go. I picture eating these in the car/train/bus on the way to work. I’ll also eat them when I’m starving but it’s only 3pm and it’s not quite dinner time.
— Prosciutto Sweet potato Breakfast Nests Recipe —
- oil to grease the cupcake pan (I used avocado oil)
- prosciutto, 8 oz
- spiralized sweet potato, 3 cups
- juice of 1/2 lemon
- avocado oil, 1 tsp + 1 tsp (can sub EVOO)
- herbs de Provence, 1/4 tsp
- eggs, medium, 12
- cupcake pan
- lightly grease the cupcake pan with oil, just enough so that the breakfast nests do not stick
- wrap prosciutto around the inside of the cupcake tin, which then forms a little holder for the rest of the yumminess
- mix sweet potato noodles, lemon juice, oil and herbs together
- fill the prosciutto-lined cupcake holes with the sweet potato mix, filling them up to about halfway full
- bake for 15 minutes, then remove from oven
- crack an egg atop each nest
- optionally, crack fresh pepper on top of the eggs to taste
- bake the nests for another 15-17 minutes or until eggs set
- serve and enjoy!