Whole30 Bird's Nest
Elevate your breakfast or brunch spread with this Whole30 Bird’s Nest recipe—an irresistibly wholesome, paleo-friendly dish that’s as beautiful as it is delicious. Featuring spiralized sweet potatoes baked into perfectly crisp nests and filled with soft-baked eggs, this high-protein, nutrient-packed meal is ideal for busy mornings or weekend indulgence. Coconut oil lends a subtle richness, while fresh toppings like creamy avocado, fragrant sautéed green onions, and chopped parsley add layers of flavor and texture. Prepared in just 30 minutes, these charming bird's nests are not only Whole30-compliant but also gluten-free, dairy-free, and bursting with vibrant colors and flavors. Perfect for two servings, this recipe is a delightful way to make a simple yet impressive meal that checks all the boxes for a healthy lifestyle.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 medium sweet potatoes
- 4 eggs
- 2 tablespoons coconut oil
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 green onions, sliced
- 1 avocado, sliced
- 1 tablespoon fresh parsley, chopped
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Peel the sweet potatoes and spiralize them into thin noodles. If you don't have a spiralizer, you can use a grater instead to create long shreds.
Step 3
In a large mixing bowl, toss the spiralized sweet potatoes with 1 tablespoon of coconut oil, sea salt, and black pepper.
Step 4
Place an equal amount of the sweet potato mixture into four lightly greased muffin tin cups, pressing the mixture down to form a nest shape with a small well in the center for the egg.
Step 5
Bake the sweet potato nests in the preheated oven for 7 minutes.
Step 6
Remove the nests from the oven and crack an egg into each well in the center of the sweet potato nests.
Step 7
Return the muffin tin to the oven and bake for an additional 8-10 minutes, or until the egg whites are set and the yolks are cooked to your liking.
Step 8
While the nests are baking, heat the remaining tablespoon of coconut oil in a small skillet over medium heat. Add sliced green onions and sauté for 2-3 minutes until they are fragrant and slightly softened.
Step 9
Once the nests are done, carefully remove them from the muffin tin using a spoon.
Step 10
Top each bird's nest with sautéed green onions, sliced avocado, and a sprinkle of fresh parsley before serving.
Nutrition Facts
| Serving size | (675.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1016.5 |
| Total Fat 69.0g | 0% |
| Saturated Fat 32.6g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 744mg | 0% |
| Sodium 1609.0mg | 0% |
| Total Carbohydrate 70.0g | 0% |
| Dietary Fiber 19.1g | 0% |
| Total Sugars 12.7g | |
| Protein 33.0g | 0% |
| Vitamin D 164IU | 0% |
| Calcium 243.6mg | 0% |
| Iron 7.0mg | 0% |
| Potassium 1992.4mg | 0% |
Source of Calories