Salsa Stuffed Egg Nests

I don’t know about you, but I am almost ALWAYS running late. Hence my constant search for quick and healthy breakfast ideas.

For an added bonus, I often look for meals that can be prepared in advance, along with being consumed when I’m on the road to the gym.

Need an easy breakfast idea? Try these healthy and easy gluten free Salsa Stuffed Egg NestsClick To Tweet

If that also sounds like you, these gluten free Salsa Stuffed Egg Nests are an easy and delicious addition to your morning routine.

If not, these Salsa Stuffed Egg Nests are still a delicious breakfast or snack to consume throughout the day, and are also a perfect and easy choice to prepare when company is over.

Salsa Stuffed Egg Nests

These Salsa Stuffed Egg Nests combine grated potato and shredded cheddar to make the nest, along with delicious salsa, eggs, minced tomatoes and topped with zesty cilantro for a delicious breakfast you cant resist.

To make the Salsa Stuffed Egg Nests, firstly preheat an oven to 425°F.

Secondly place grated potato in a large bowl covered with water and let soak for 20-30 minutes. This is required to leech out some of the remaining starch from the potatoes.

Salsa Stuffed Egg Nests

Then thoroughly rinse and drain the grated potato, pat potato dry with a dish or paper towel to remove any remaining water. Place back in the dried bowl, and add shredded cheese; mix until combined.

Spray a 12-hole muffin pan with cooking spray. Add the potato/cheese mixture to the muffin holes and divide evenly. Press potato and cheese mixture firmly into the sides and bottom of all muffin holes. Place in preheated oven for 15 minutes.

Salsa Stuffed Egg Nests

Remove pan from oven, and add 2 tsp of salsa into potato nest inside of the muffin holes. Top each hole with one egg each, 1 tsp tomato, and sprinkle with cilantro. Place back in oven for additional 15 minutes, or until desired doneness.

Remove from oven and let cool for 3-5 minutes. Serve warm. If saving for later, place in an airtight container in a fridge for up to 4 days, heating up prior to serving.

Enjoy!

Salsa Stuffed Egg Nests

 

Salsa Stuffed Egg Nests
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Average: 4.5/5
6 ratings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12 egg nests

Serving Size: 1 egg nest

Salsa Stuffed Egg Nests

Ingredients

  • 1 large russet potato, grated
  • 1 cup reduced-fat cheddar cheese, shredded
  • 1/2 cup salsa
  • 12 eggs
  • 1/4 cup tomato, seeded and minced
  • 1 tbsp fresh cilantro, minced

Instructions

  1. Preheat an oven to 425°F.
  2. Place grated potato in a large bowl covered with water and let soak in fridge for 20-30 minutes. Thoroughly rinse and drain potato, and pat potato dry with dish or paper towel to remove all remaining water. Place back in dry bowl and add shredded cheese; mix until combined.
  3. Spray a 12-hole muffin pan with cooking spray. Add the potato/cheese mixture and divide evenly among the muffin holes. Press potato and cheese mixture firmly into sides and bottom of all holes.
  4. Place in preheated oven for 15 minutes.
  5. Remove from oven and add 2 tsp of salsa into each potato nest. Top each hole with one egg each, 1 tsp tomato, and sprinkle with cilantro. Place back in oven for additional 15 minutes, or until desired doneness.
  6. Remove from oven and let cool for 3-5 minutes. Serve warm. If saving for later use, store in an airtight container inside the fridge for up to 4 days, heat up prior to eating.
http://www.euphorianutrition.ca/salsa-stuffed-egg-nests/

5 comments on “Salsa Stuffed Egg Nests”

    • Thanks so much Jessica! Yes it’s perfect if you have different preferences within your household (you can remove some from the oven for more runny yok, and keep cooking for soft/hard cooked yok). 🙂

    • Hi Nancy! Great question – I have not tried baking them with a toaster oven before personally, but I don’t see why they wouldn’t work out! You could always baked then in ramekins, silicone muffin tins, or a smaller metal muffin tin if you have one. Let me know if you do as I would be interested in how they will turn out 🙂

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