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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: EatingWell.com, December 2017


Recipe Summary

25 mins
30 mins


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

2 mini quiches
217 calories; protein 14.4g; carbohydrates 7.8g; dietary fiber 1.1g; sugars 3.4g; fat 14g; saturated fat 5.6g; cholesterol 210.7mg; vitamin a iu 5638.5IU; vitamin c 24.7mg; folate 37.3mcg; calcium 197.8mg; iron 1.3mg; magnesium 24mg; potassium 299.8mg; sodium 468.3mg; thiamin 0.2mg.

1 medium-fat protein, 1/2 fat, 1/2 high-fat protein, 1/2 lean protein, 1/2 starch