Chicken and Sweet Potato Egg Nests


Recipe: Chicken and Sweet Potato Egg Nests

Summary: If you’re looking for something sweet and savory, try Chicken and Sweet Potato Egg Nests. This recipe combines tender chicken and creamy mustard into sweet potato cups for a bite-sized treat that will have guests coming back for more.


  • 2 tablespoons olive oil
  • 1/2 cup yellow onion, sliced
  • 1 pound sweet potatoes, shredded
  • 1 tablespoon Boar’s Head Delicatessen Style Mustard
  • 4 large eggs, lightly beaten
  • 1 cup Boar’s Head EverRoast Oven Roasted Chicken Breast, finely diced
  • 1 teaspoon thyme, minced


  1. Preheat oven to 350°F. In large nonstick skillet, heat oil over medium heat and cook onion until soft and golden.
  2. Mix shredded sweet potatoes with sautéed onions and mustard. Mold mixture into separate cups in a muffin tin.
  3. 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.)
  4. Scramble eggs with chicken, and when cooked, evenly divide among the sweet potato cups. Top with thyme and serve.

Preparation time: 20 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 12

Recipe and Photo courtesy of:

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