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.
Equipment
- Cheese Grater
Ingredients
- 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: 1sliceCalories: 248kcalCarbohydrates: 7gProtein: 16gFat: 18gSaturated Fat: 7gCholesterol: 146mgSodium: 935mgPotassium: 316mgFiber: 1gSugar: 1gVitamin A: 3538IUVitamin C: 2mgCalcium: 45mgIron: 2mg
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