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.
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
Serving Size: 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.