Mini Quiches with Sweet Potato Crust || Gracefult Kitchen

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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

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

Description

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.