Breakfast recipe · from the recipe book
Sheet-Pan Potato Nests with Cheddar Eggs
Crisp-edged roasted potato and spinach nests cradle softly set eggs under melted cheddar and fresh chives, with a smoky paprika crunch.

- Sheet pan
- 55 min · 20 min hands-on
- Serves 4
- Vegetarian
- Gluten-free
- 31–45 g carbs
- Protein 20 g+
- 500 calories or less
Ingredients
- 3 medium650 gRusset potatoescut into 1/2-inch cubes
- 1 medium110 gYellow oniondiced
- 1 medium120 gRed bell pepperdiced
- 3 cups loosely packed90 gBaby spinachroughly chopped
- 1½ tbsp20 gOlive oil
- 1¼ tsp3 gPaprika (sweet or smoked)smoked
- ¾ tsp2 gGarlic powder
- ½ tsp3 gSalt
- ½ tsp1 gBlack pepper
- 8 large400 gEggs
- ¾ cup shredded90 gCheddar cheeseshredded
- 2 medium30 gGreen onionsthinly sliced, as chives
Steps
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
- On the pan, toss the potato, diced yellow onion and red bell pepper with the olive oil, smoked paprika, garlic powder, salt and black pepper, then spread in one layer.
- Roast for 25 minutes, stirring once halfway, until the potatoes are golden and tender.
- Scatter the spinach over the hot potatoes and toss so it wilts, then shape the mixture into 8 small nests with a well in each.
- Crack one egg into each well, using all 8 eggs.
- Sprinkle the cheddar over the potatoes around the eggs.
- Bake 10 to 13 minutes, until the whites are fully set and the yolks are thickened, reaching 160°F (71°C).
- Top with the sliced green onions and serve 2 nests per person.
Contains: Milk, Egg.
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Saved in the Every Helping recipe book on October 24, 2026.
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