Breakfast & Brunch:

Sweet Potato & Pancetta Baked Eggs

Start your morning off right with this delicious breakfast recipe. 

Yield 6 Servings
Prep Time 10 Minutes
Total Time 40 Minutes

  • 2 medium sweet potatoes
  • ½ cup shredded parmesan
  • Nonstick olive oil spray
  • 1 cup diced pancetta
  • 2 Tbsp Nate’s 100% Pure Honey
  • 6 eggs
  • ¼ cup fresh chopped chives
  • Salt and pepper
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Pierce sweet potatoes with a fork and microwave for 5 minutes. Allow to cool slightly, then remove peels with a sharp knife. Shred with a grater. Combine with shredded parmesan.

Coat a Texas muffin tin with nonstick spray. Fill with sweet potato hash. Bake at 350ºF for 15 minutes.

In a medium bowl, stir together pancetta and honey. Spoon ¾ of the pancetta mixture into the bottom of baked sweet potato cups.

Crack an egg into each cup. Top with remaining pancetta and chives. Salt and pepper to taste.

Bake at 350ºF for 15 minutes more. Allow to cool slightly before removing from muffin tin.


Tip: For extra ease, line muffin tin with parchment liners. You can lift the liners right from the pan, no nonstick spray needed.

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