Chicken & Eggs in a Sweet Potato Nest
Prep time
Cook time
Total time
This wholesome dish uses simple ingredients. It’s lean and natural profile could even classify this recipe as paleo! Recipe and Photo Source: Boar’s Head.
Serves: 6 servings
  • 2 Tablespoons Olive Oil
  • ½ Cup Yellow Onion, sliced
  • 1 Pound Sweet Potatoes, shredded
  • 1 Tablespoon Deli-Style Mustard (All of the Boar’s Head condiments are GF/DF)
  • 4 Large Eggs, lightly beaten
  • 1 Cup Finely Diced Oven-Roasted Chicken Breast (Boar’s Head brand is GF/DF)
  • 1 Teaspoon Thyme, minced
  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.
This recipe is Dairy free, Gluten free, Nut free, Peanut free, Soy free, Wheat free, and Sugar free.
Recipe by Go Dairy Free at