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Whole 30 Breakfast Quiche with a Sweet Potato Crust
A savory, veggie and turkey bacon quiche filling a delicious, sweet potato crust creating the perfect whole 30 friendly breakfast.
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Prep Time
10
minutes
mins
Cook Time
1
hour
hr
3
minutes
mins
Course
Breakfast
Cuisine
American, French
Servings
12
servings
Calories
248
kcal
Equipment
Casserole Dish
Cheese Grater
Ingredients
1x
2x
3x
2
cups
shredded sweet potato
1
lb
turkey bacon
½
onion
sliced
1
garlic clove
minced
1
cup
spinach
8
eggs
whisked
¾
cup
coconut milk
full fat
½
cup
almond milk
1
tablespoon
olive oil
salt and pepper
to taste
Instructions
Preheat the oven to 350 degrees.
Shred the sweet potato.
Coat the casserole dish with olive oil. Spread the sweet potato around the casserole dish to make a crust.
Sprinkle salt and pepper over the crust.
Cover the dish with tin foil and place in the oven. Cook for 25 minutes.
While the crust is cooking, whisk the eggs, coconut milk, and almond milk. Add in salt and pepper.
Slice the bacon and cook on the oven until crispy.
Remove the bacon from the heat and add the chopped onion and minced garlic to the pan.
Cook until onions are translucent and garlic is fragrant. Add in the spinach and cook until the spinach is slightly cooked down.
Add bacon and veggies to the egg mixture.
Once the crust is done baking, uncover and pour the egg mixture into the casserole dish.
Bake covered for 30 minutes. Uncover and bake another 8 minutes uncovered.
Notes
Save in the fridge covered for up to one week.
Nutrition
Serving:
1
slice
Calories:
248
kcal
Carbohydrates:
7
g
Protein:
16
g
Fat:
18
g
Saturated Fat:
7
g
Cholesterol:
146
mg
Sodium:
935
mg
Potassium:
316
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
3538
IU
Vitamin C:
2
mg
Calcium:
45
mg
Iron:
2
mg
Keyword
breakfast, dairy free, gluten free, health, healthy, paleo, savory, whole 30
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