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 :)
12 cup muffin tin
- 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
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 :)