Ingredients

The following ingredients have 12 Servings
  • 1 medium yam, shredded
  • 20oz frozen spinach, thawed and squeezed of liquid*
  • 12 eggs
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste
  • 1 tablespoon fat of choice (I used bacon fat)
  • coconut oil spray

Instruction

  • Preheat your oven to 375 degrees.
  • Shred your yam in a food processor using the shredding attachment.
  • Spray your 12 tin muffin pan.
  • Place shredded yam in each muffin and press down and up onto the sides to create little buckets. Spray the tops of the shredded yams in each tin.
  • Bake for 15-17 minutes.
  • While the little nest bake, take your thawed spinach and squeeze out all the excess liquid.
  • Place a medium skillet over medium heat and add a tablespoon of fat.
  • Throw in your spinach along with garlic powder, onion powder, and salt and pepper. Saute and cover to help cook through.
  • After 6-8 minutes or once your spinach is cooked through, add spinach to each tin and press down, making sure to leave room for your egg to fit comfortably in.
  • Bake for 8-9 minutes for runny yolks or up to 12 for hard eggs.
  • Serve with hot sauce on top!