Shredded sweet potato hash browns make up the healthy crust of these gluten-free muffin-tin quiches. This grab-and-go breakfast is super-easy to prep ahead and keep stashed in the fridge or freezer. Serve them for brunch or eat them on busy weekdays. Source:, December 2017

Katie Webster


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.

  • Toss sweet potato and oil in a medium bowl. Divide among the 12 muffin cups, pressing into the bottom and up the sides to create a crust.

  • Divide ham and red pepper among the cups. Top with cheese, keeping it away from the edges to minimize sticking.

  • Whisk eggs, milk, salt and pepper in a large measuring cup. Carefully pour the mixture into the cups, dividing evenly.

  • Bake until set and cooked through, 22 to 28 minutes. Run a knife around the edges of the quiches and remove from the tin while still hot. Serve warm.


To make ahead: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.

Equipment: Muffin tin with 12 (1/2-cup) cups

Nutrition Facts

217 calories; 14 g total fat; 5.6 g saturated fat; 211 mg cholesterol; 468 mg sodium. 300 mg potassium; 7.8 g carbohydrates; 1.1 g fiber; 3 g sugar; 14.4 g protein; 5638 IU vitamin a iu; 25 mg vitamin c; 37 mcg folate; 198 mg calcium; 1 mg iron; 24 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is so delicious even at room temp! I love the sweet potato crust. I will be changing up the veggies and meat for this wonderful take along breakfast! Read More
Rating: 5 stars
These are really good! The only change I made was adding a little sweet onion and using green pepper instead of red. I love the texture and flavor. Will become a regular make ahead breakfast for me! Read More