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

Mini Sweet Potato Breakfast Quiches

Jillian Schneider
Mini quiches with a crispy sweet potato crust and cheesy, veggie inside that is sure to make everyone's morning that much better :)
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast
Cuisine American
Servings 12 mini quiches


  • 12 cup muffin tin
  • boxed grater


  • 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


  • 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.


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 :)
Keyword Mini Sweet Potato Breakfast Quiches