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Chicken & Eggs in a Sweet Potato Nest

  • 6servings
  • 55minutes

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Source: www.godairyfree.orgReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, H, C, P
MineralsFluorine, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 Tablespoons Olive Oil

  2. 1/2 Cup Yellow Onion, sliced

  3. 1 Pound Sweet Potatoes, shredded

  4. 1 Tablespoon Deli-Style Mustard (All of the Boar's Head condiments are GF/DF)

  5. 4 Large Eggs, lightly beaten

  6. 1 Cup Finely Diced Oven-Roasted Chicken Breast (Boar's Head brand is GF/DF)

  7. 1 Teaspoon Thyme, minced

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. In large nonstick skillet, heat oil over medium heat and cook onion until soft and golden.

  3. Mix shredded sweet potatoes with sautéed onions and mustard. Mold mixture into separate cups in a muffin tin.

  4. Bake for 30 to 35 minutes or until crisp; cool in the pan. (This can be done a day ahead of time. Cover the cooled cups and wrap in plastic; refrigerate.)

  5. Scramble eggs with chicken, and when cooked, evenly divide among the sweet potato cups.

  6. Top with thyme and serve.

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