This ad will not print with your recipe
Print Options
Font Size
EatingWell
Mini Quiches with Sweet Potato Crust
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.

Ingredients
Directions
Tips
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.
Tips
Equipment: Muffin tin with 12 (1/2-cup) cups
Nutrition Facts
Serving Size:
2 mini quiches Per Serving:
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.
Exchanges:
1 medium-fat protein, 1/2 fat, 1/2 high-fat protein, 1/2 lean protein, 1/2 starch
This ad will not print with your recipe
Ads will not print with your recipe Advertisement