These mini sweet potato breakfast quiches are so delicious!  If you're looking for a good meal to meal prep for your weekly breakfasts look no further.  This recipe makes a dozen mini quiches and 3 are very filling so one batch gives you breakfast for 4 days. 

The sweet potato crust gives it some added substance that even 2 could count as a meal!  Even my kids were into these mini quiches.  They are baked in a muffin tin so they are very easy to assemble.  I was having a craving for taylor ham when I made them so I added that in, but you can always sub that out for deli ham or turkey bacon.  Something with a little less sodium.

Ingredients to make these quiches

You will need

1. 1 ½ cups shredded and peeled sweet potato
2. 1 tbsp avocado oil
3. ½ cup of diced ham
4. ½ cup of diced red pepper
5. 1 cup shredded cheddar cheese
6. 6 eggs
7. ½ cup unsweetened vanilla almond milk
8. ¼ tsp of kosher salt
9. ¼ tsp of ground black pepper

I also used a muffin tin to bake the mini quiches in and a grater to shred my sweet potato.  If you are looking for new appliances to purchase I recommend the items below. I really like the Rachael Ray brand because it comes with grips on the side.  Those grips come in hand when you're also holding baby on your other hip :0  I've also gotten so much use out of my Cuisinart boxed grater I've had for 5 years plus!

Rachael Ray Nonstick 12 cup muffin tin with grip

Cuisinart Boxed Grater

How to make these quiches

1. Preheat oven to 350° and generously coat a muffin tin with cooking spray.  Next, peel your sweet potatoes and shred them using a grater.  Toss your sweet potatoes and oil in a medium bowl and divide among the 12 muffin cups, pressing into the bottom and up the sides to create a crust.
2. Then, divide the ham and red pepper among the cups and top with cheese.
3. In a separate bowl, whisk eggs, milk, salt, and pepper until mixed well.  Carefully pour the egg mixture into the muffin cups, dividing evenly.
4. Bake until cooked through, about 25 minutes.

Tip: To make ahead: individually wrap in plastic and store in the fridge for up to 3 days or freeze up to a month. To reheat; Remove plastic and wrap in a paper towel and microwave on high for 1 minute.