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.
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
Description
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Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
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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.
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Divide ham and red pepper among the cups. Top with cheese, keeping it away from the edges to minimize sticking.
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Whisk eggs, milk, salt and pepper in a large measuring cup. Carefully pour the mixture into the cups, dividing evenly.
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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.
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