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    Home / Breakfasts / Mini Sweet Potato Breakfast Quiches

    Mini Sweet Potato Breakfast Quiches

    Published: Feb 2, 2021 Modified: Mar 3, 2022 by Jillian This post may contain affiliate link. This blog generates income via ads

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    mini sweet potato breakfast quiches on a white plate with a knife on the side

    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

    close up of mini sweet potato breakfast quiches

    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.

    mini sweet potato breakfast quiches on a white plate with a knife on the side

    Mini Sweet Potato Breakfast Quiches

    Mini quiches with a crispy sweet potato crust and cheesy, veggie inside that is sure to make everyone's morning that much better 🙂
    No ratings yet
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    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 25 minutes minutes
    Servings: 12 mini quiches
    Author: Jillian Schneider

    Equipment

    • 12 cup muffin tin
    • boxed grater

    Ingredients

    • 1½ cups sweet potato shredded and peeled
    • 1 tbsp avocado oil
    • ½ cup diced ham
    • ½ cup red bell pepper diced
    • 1 cup shredded reduced fat cheddar cheese
    • 6 eggs
    • ½ cup unsweetened vanilla almond milk
    • ¼ tsp kosher salt
    • ¼ tsp ground black pepper
    • avocado oil cooking spray

    Instructions

    • 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 cups evenly. Press them into the bottom and up sides to create a crust.
    • Then, divide the ham and red bell pepper among the cups and top with the cheese.
    • In a separate bowl, whisk the eggs, milk, salt, and pepper and mix until well combined. Carefully pour the egg mixture into the muffin cups, dividing evenly.
    • Bake until cooked through, about 25 minutes.

    Notes

    Tip:  To make ahead: individually wrap in plastic and store in fridge for up to 3 days or freeze up to month.  To reheat, remove plastic and wrap in a paper towel and microwave on high for 1 minute.
    How can my kids help?  Have them whisk the egg mixture and help place ingredients into muffin tins 🙂
     
    Tried this Recipe? Pin it for Later!Mention @JilliansHealthfulEats or tag #jillianshealthfuleats!
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    Reader Interactions

    Comments

    1. John P

      March 21, 2022 at 2:57 pm

      My kids loved this one cant wait to try something else

      Reply
      • Jillian

        March 21, 2022 at 3:40 pm

        So glad! Thank you 🙂

        Reply

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