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This recipe is lectin free, dairy free (without A-1 Casein), and grain free! High in protein, low in carbs, and oh so satisfying! I make a dozen on the weekend and have them throughout the week! One makes a great “sidecar” to a salad; or have two for your main course at dinner!
November 8, 2019
Persons
12
Serving Size
1 nest
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Notes
Take care to choose the best eggs available to you. Ideally they should be pastured (chickens only come inside coop to sleep) and feed should not contain corn or soy; also organic is a must. I use eggs from a local farmer who distributes to local grocers in my area.
The cheeses recommended in this recipe do not contain A-1 Casein, and therefore meet the Dairy Free criteria outlined in The Safe Hazen.
Ingredients
- 3 cups sweet potatoes, peeled and shredded
- 1 cup parmigiano reggiano cheese, shredded and divided
- 1 cup goat cheese, shredded and divided
- 2 Tbsp. almond flour
- 2 tsps. seasoning of choice
- 1/4 cup chopped green onions
- 1/4 cup pico de gallo, prepared with peeled and seeded tomatoes and peppers)
- 12 eggs
Instructions
- Pre-heat oven to 425 degrees. In a medium bowl, combine potatoes, most of the cheese (reserving enough to top nests at the end), flour and seasoning.
- Lightly grease a 12 cup muffin pan.
- Fill each muffin cup 2/3 full of potato mixture and press into the bottom and up the sides.
- Bake potato cups for 20 minutes or until lightly browned on the edges. Remove pan from oven.
- Layer each cup evenly with pico de gallo and green onions. Crack an egg into each cup.
- Sprinkle with remaining cup of cheese.
- Bake for 15-20 minutes or until egg is cooked to desired doneness. Remove from oven, transfer cups to plates.
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