Mini Quiches with Sweet Potato Crust
Shredded sweet potato hash browns make up the healthy crust of these gluten-free muffin-tin quiches. This grab-and-go breakfast is super-easy to prep ahead and keep stashed in the fridge or freezer. Serve them for brunch or eat them on busy weekdays.
Shredded sweet potato hash browns make up the healthy crust of these gluten-free muffin-tin quiches. This grab-and-go breakfast is super-easy to prep ahead and keep stashed in the fridge or freezer. Serve them for brunch or eat them on busy weekdays.
Ingredients
-
1 ½ cups shredded peeled sweet potato
-
1 tablespoon avocado oil
-
½ cup diced ham
-
½ cup diced red pepper
-
1 cup shredded Cheddar cheese
-
6 eggs
-
½ cup nonfat milk
-
¼ teaspoon salt
-
¼ teaspoon pepper
Method
-
Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
-
Toss sweet potato and oil in a medium bowl. Divide among the 12 muffin cups, pressing into the bottom and up the sides to create a crust.
-
Divide ham and red pepper among the cups. Top with cheese, keeping it away from the edges to minimize sticking.
-
Whisk eggs, milk, salt and pepper in a large measuring cup. Carefully pour the mixture into the cups, dividing evenly.
-
Bake until set and cooked through, 22 to 28 minutes. Run a knife around the edges of the quiches and remove from the tin while still hot. Serve warm.
You Might Also Like
Peanut Butter Banana English Muffin
Breakfast
