Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Serves: 4
Key Takeaways:
- These crispy potato and zucchini nests make breakfast prep simple and impressive
- Perfect for meal prep – make ahead and reheat for busy mornings
- Completely customizable with various veggie and protein combinations
- Naturally gluten-free and packed with nutrients to start your day right
The Morning Rush Solution You Never Knew You Needed
Busy mornings often mean skipping breakfast or grabbing something unsatisfying on the go. But what if you could have a hot, filling breakfast that looks fancy but takes minimal effort?
These Potato Zoodle Breakfast Egg Nests solve that problem beautifully. By combining spiralized potatoes and zucchini into crispy nests that cradle perfectly cooked eggs, you get a breakfast that’s both impressive and practical.
Nutrition Facts Per Serving
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 285 | – |
| Protein | 14g | 28% |
| Carbohydrates | 24g | 8% |
| Fiber | 3g | 12% |
| Fat | 16g | 24% |
| Vitamin A | 789 IU | 16% |
| Vitamin C | 24mg | 40% |
| Calcium | 112mg | 11% |
| Iron | 2.4mg | 13% |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Russet potatoes | 2 medium (about 1 pound) | Peeled |
| Zucchini | 2 small (about 8 ounces) | Ends trimmed |
| Large eggs | 8 | Room temperature works best |
| Olive oil | 3 tablespoons | Divided |
| Salt | 1 teaspoon | Divided |
| Black pepper | ½ teaspoon | Freshly ground |
| Garlic powder | ½ teaspoon | – |
| Paprika | ¼ teaspoon | Regular or smoked |
| Fresh chives | 2 tablespoons | Finely chopped |
| Cherry tomatoes | 8 | Halved, for garnish (optional) |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Spiralizer | For creating potato and zucchini noodles |
| Muffin tin | Standard 12-cup size |
| Paper towels | For draining excess moisture |
| Mixing bowls | 2 medium sized |
| Measuring spoons | For seasoning |
| Kitchen tongs | For handling hot nests |
| Cutting board | For prep work |
| Sharp knife | For chopping garnishes |
| Small offset spatula | For removing nests from tin |
| Timer | To keep track of cooking times |
Substitutions
Can’t find some ingredients or have dietary restrictions? Here are some easy swaps:
- Sweet potatoes can replace regular potatoes for extra nutrients
- Yellow squash works well instead of zucchini
- Egg whites can be used instead of whole eggs (use 2 whites per nest)
- Avocado oil can substitute for olive oil
- Green onions can replace chives
Step-by-Step Instructions for Beginners
Preparation Phase
- Set up your workspace:
- Clear your counter space
- Read through the entire recipe first
- Gather all ingredients and tools before starting
- Place the oven rack in the middle position
- Preheat your oven:
- Turn your oven to 400°F (200°C)
- Allow at least 10 minutes for it to reach full temperature
- This is important for even cooking of the egg nests
- Prepare your muffin tin:
- Take 1 tablespoon of olive oil
- Pour a small amount into 8 of the 12 cups (leave 4 empty)
- Use a pastry brush or paper towel to spread the oil around
- Make sure to coat the sides well, going all the way up to the rim
- Proper oiling prevents sticking and helps the nests brown
- Prepare the potatoes:
- Wash the potatoes under cool water, scrubbing gently
- Pat them dry with a clean kitchen towel
- Use a vegetable peeler to remove all the skin
- Cut off any eyes or blemishes
- Cut each potato in half crosswise (through the middle) if they’re too long to fit in your spiralizer
- Prepare the zucchini:
- Wash the zucchini under cool water
- Pat them dry with a clean kitchen towel
- Trim off both ends with a sharp knife
- No need to peel the zucchini – the skin adds color and nutrients
- Cut in half crosswise if they’re too long for your spiralizer
- Spiralize the potatoes:
- Set up your spiralizer on a secure surface
- Select the medium thickness blade (usually labeled #2 or #3)
- Attach one potato half to the prongs of the spiralizer
- Press firmly against the blade
- Turn the handle with steady pressure to create noodles
- Catch the noodles in a bowl or on a cutting board
- Repeat with remaining potato pieces
- If the noodles are very long, use kitchen scissors to cut them into more manageable lengths (about 6-8 inches)
- Spiralize the zucchini:
- Without changing the blade, attach one zucchini half to the spiralizer
- Turn the handle to create zucchini noodles
- Catch the noodles in a separate bowl from the potatoes
- Repeat with remaining zucchini pieces
- Cut very long strands into more manageable pieces
- Remove excess moisture:
- Lay 2-3 layers of paper towels on a clean countertop
- Spread the potato noodles in a single layer
- Place another 2 layers of paper towels on top
- Gently press down to absorb moisture
- Repeat this process for the zucchini noodles separately
- IMPORTANT BEGINNER TIP: Don’t skip this step! Removing moisture ensures crispy nests instead of soggy ones
Assembly Steps
- Season the vegetable noodles:
- Get a large mixing bowl
- Add all the dried potato and zucchini noodles
- Pour 2 tablespoons of olive oil over the noodles
- Measure and add ¾ teaspoon salt
- Add ¼ teaspoon black pepper
- Add ½ teaspoon garlic powder
- Using clean hands or tongs, gently toss everything together
- Keep tossing for about 30 seconds until all noodles are coated evenly
- The oil helps the noodles crisp up and the seasonings stick
- Form the nests (first layer):
- Divide the noodle mixture equally among the 8 oiled muffin cups
- Start by placing a small amount in each cup, then go back and add more to each until all the mixture is used
- Each cup should be filled to just below the rim
- Don’t pack the noodles down yet
- Form the nests (creating the wells):
- Wash and dry your hands
- Use your thumbs to press down in the center of each nest
- While pressing down, use your fingers to push the noodles up against the sides of the cup
- Create a well that’s about 1½ inches wide and deep enough to hold an egg
- Make sure the sides are even in thickness (about ¼ inch thick)
- Check that there are no holes in the bottom of the nest
- If you find a hole, patch it with a few strands of noodle
Cooking Phase
- Pre-bake the nests:
- Carefully place the muffin tin in the preheated oven
- Set a timer for 10 minutes
- After 10 minutes, check if the edges are starting to turn golden brown
- If not, continue baking for 1-2 more minutes
- The pre-baking step partially cooks the nests so they’ll hold their shape when you add the eggs
- Prepare for adding eggs:
- During the last minute of pre-baking, crack one egg into a small bowl
- This makes it easier to check for shell fragments and to pour into the nest
- Have a second small bowl ready for the next egg
- Add the eggs to the nests:
- Using oven mitts, remove the muffin tin from the oven
- Place it on a heat-safe surface
- If the centers have puffed up, use the back of a spoon to gently press them down again
- Carefully pour one egg into each nest
- Go slowly to prevent overflow
- If some egg white spills over, it’s okay
- Repeat with remaining eggs
- BEGINNER TIP: If you’re nervous about breaking the yolk, crack each egg into a small bowl first, then pour it into the nest
- Season the eggs:
- Sprinkle the remaining ¼ teaspoon of salt evenly over all 8 eggs
- Sprinkle the remaining ¼ teaspoon of pepper over the eggs
- Add a tiny pinch of paprika over each egg for color and flavor
- Finish baking:
- Return the muffin tin to the oven
- For runny yolks: bake for 8-10 minutes
- For medium yolks: bake for 10-12 minutes
- For fully set yolks: bake for 12-14 minutes
- IMPORTANT SAFETY NOTE: The egg whites must be completely set and no longer translucent before serving
- You can test doneness by gently touching the white with the tip of a clean spoon – it should feel firm, not jiggly
Cooling and Finishing
- Let the nests rest:
- Remove the muffin tin from the oven
- Place on a heat-resistant surface
- Let the nests rest in the tin for exactly 2 minutes
- This brief resting time allows them to firm up so they won’t fall apart when removed
- Don’t let them sit too long or they might stick to the pan
- Remove the nests from the tin:
- After resting, run a small offset spatula or butter knife around the edge of each nest
- Gently work the spatula underneath to loosen the bottom
- Carefully lift each nest out of the cup
- If it resists, work the spatula around the sides again
- Transfer nests to serving plates using the spatula for support
- Garnish the nests:
- Sprinkle the chopped chives evenly over all the nests
- Add a tiny pinch of paprika on top of each for color
- If using cherry tomatoes, arrange them around the nests on the plate
- For extra presentation points, add a small piece of chive on top of each yolk
- Serve immediately:
- These nests are best enjoyed right away while hot and crispy
- Provide salt and pepper at the table for additional seasoning if desired
- A fork and knife are the best utensils for eating these
Troubleshooting
| Problem | Cause | Solution |
|---|---|---|
| Nests falling apart | Too much moisture in vegetables | Make sure to thoroughly dry the spiralized veggies before mixing |
| Eggs overcooked | Left in oven too long | Check at the minimum baking time, eggs continue cooking after removal |
| Nests stuck to muffin tin | Not enough oil | Be generous with oil when coating the muffin cups |
| Soggy bottoms | Zucchini releasing water | Mix potato:zucchini in 2:1 ratio and pre-bake until edges are golden |
| Egg whites not setting | Oven temperature too low | Ensure your oven is properly preheated to 400°F |
| Egg white spills over | Nest well too small | Make deeper indentations in the pre-baked nests |
| Nests too browned | Oven runs hot | Reduce temperature to 375°F or reduce pre-baking time by 2 minutes |
| Potato noodles still hard | Nests too thick | Make sure nests have even, thin walls and don’t overcrowd muffin cups |
Variations & Substitutions
Zoodle Egg Nests
For a lower-carb option, use only zucchini noodles. These cook faster, so reduce pre-baking time to 8 minutes. Add 1 tablespoon of grated parmesan to help bind the nests together.
Sweet Potato Egg Nests
Replace regular potatoes with sweet potatoes for a nutrient boost. The natural sweetness pairs wonderfully with the eggs. Sweet potatoes have slightly more moisture, so be extra thorough when drying the noodles.
Potato Egg Nests with Additions
Try these tasty add-ins:
- Sprinkle 1 tablespoon of grated parmesan cheese in each nest before adding the egg
- Add 2 tablespoons of cooked, crumbled bacon to the vegetable mixture
- Mix in 1 teaspoon of Italian seasoning with the other spices
- Place a small piece (½ teaspoon) of cream cheese in the bottom of each nest before adding the egg
Storage & Reheating
- Refrigeration:
- Allow nests to cool completely
- Store in an airtight container with layers separated by parchment paper
- Keep in refrigerator for up to 3 days
- Label container with date of preparation
- Freezing:
- Cool nests completely
- Wrap each nest individually in plastic wrap
- Place wrapped nests in a freezer-safe bag
- Remove as much air as possible
- Freeze for up to 1 month
- Label bag with contents and date
- Reheating from refrigerated:
- Microwave: Place on microwave-safe plate and heat for 30-45 seconds on 70% power
- Oven: Preheat to 350°F, place nests on baking sheet, heat for 5-7 minutes
- Toaster oven: Heat at 350°F for 4-5 minutes
- Air fryer: Heat at 350°F for 3-4 minutes
- Reheating from frozen:
- Thaw overnight in refrigerator (recommended method)
- Reheat using methods above, adding 2-3 minutes to heating time
- Or reheat from frozen in 350°F oven for 10-12 minutes until heated through
Safety Notes & Tips
- Egg safety:
- Ensure egg whites are completely set before serving
- Whites should be opaque, not transparent
- Store eggs in refrigerator until ready to use
- Make-ahead tip:
- Pre-bake the nests the night before
- Cover and refrigerate
- In the morning, add eggs and finish baking
- Add 1-2 minutes to final baking time since nests will be cold
- Meal prep idea:
- Make a double batch on Sunday
- Reheat throughout the week for quick breakfasts
- Add a slice of avocado just before serving for extra nutrition
- Serving suggestion:
- Pair with fresh fruit or a simple greens salad
- Add a slice of whole grain toast for a more filling meal
- Time-saving hack:
- Many grocery stores now sell pre-spiralized vegetables
- Check in the produce section near the prepared salads
- These may contain more moisture, so be extra thorough with the drying step
- Beginner’s checking tip:
- If unsure about egg doneness, use an instant-read thermometer
- Insert into the thickest part of the white (not the yolk)
- Temperature should read at least 144°F to be safe
Meta Description: Learn how to make crispy Potato Zoodle Breakfast Egg Nests – the perfect healthy breakfast with spiralized potatoes and zucchini that’s ready in just 35 minutes!
Internal Linking Suggestions:
- Beginner’s Guide to Spiralizing Vegetables
- 10 Healthy Breakfast Ideas for Busy Mornings
- How to Perfect Baked Eggs Every Time
- Best Tools for Meal Prepping Breakfast
