skip to Main Content

Sheet-Pan Breakfast: Sweet Potato Nests With Oven Bacon

Use shredded sweet potatoes and cabbage to make a nest and then bake an egg in it and top with bacon!
sweet potato nests with eggs
  • Yield 6 servings
  • Prep Time 15 minutes
  • Cook Time 30 to 40 minutes


  • 6 cups shredded sweet potatoes (about three large)
  • 3 cups shredded cabbage
  • 1 1/2 tsp. dried thyme
  • 3/4 tsp. sea salt, plus more to taste
  • 2 tbs. plus 1 tsp. extra-virgin olive oil, divided
  • 6 large eggs
  • 6 strips bacon


Preheat the oven to 400 degrees F.
In a large bowl, combine the sweet potatoes, cabbage, thyme, and 3/4 teaspoon salt. Drizzle with 2 tablespoons olive oil and toss to coat. Spread the remaining teaspoon of olive oil on a 13-x-18-inch sheet pan, then spread the sweet potato mixture evenly on the pan.
Bake for 20 minutes, then remove from the oven and use a spatula to divide the mixture into six portions.  
Shape each into a round nest with a divot in the center. Crack an egg into each divot, sprinkle with a bit of salt, then bake for 10 more minutes. Check that the yolk is done to your liking — you may choose to bake for a few additional minutes.
While the sweet potatoes bake, line a second sheet pan with parchment paper and lay the bacon strips on it. Bake for 12 to 20 minutes, depending on the thickness of the bacon and your desired level of crispness. Drain the bacon on paper towels, then serve each nest with a strip of bacon.

For more sheet-pan breakfast ideas, visit “5 Simple Sheet-Pan Breakfasts“.

Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Stylist: Paul Jackman

Robin Asbell

Robin Asbell is a Minneapolis-based recipe developer and cookbook author.


More Like This

sweet potato "toast" topped with goat cheese and figs

Goat Cheese & Fig Sweet Potato Toast

By The Life Time Foundation Team
Topped with creamy goat cheese and sweet figs for the perfect appetizer, snack, or breakfast.
Sweet potato stuffed with black beans and corn.

Sweet Potato Breakfast Boats

By Katie Koteen and Kate Kasbee
These Mexican-inspired sweet potatoes are baked, split lengthwise, and topped with black beans, corn, salsa, and avocado.
egg cooked in half an avocado

Avocado Toad-in-a-Hole

By Michelle Tam
This paleo take on the toast-and-egg classic is satisfying and nutritious. It’s perfect for busy weekday breakfasts. 
Back To Top