Recipes
Mini Quiches with Sweet Potato Crust
- Breakfast
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
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1 ½ cups shredded peeled sweet potato
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1 tablespoon avocado oil
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½ cup diced ham
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½ cup diced red pepper
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1 cup shredded Cheddar cheese
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6 eggs
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½ cup nonfat milk
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¼ teaspoon salt
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¼ teaspoon pepper
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