I did a takeover on the Whole30 Recipes Instagram feed in December, 2019, and this recipe received so much love! It’s a little more involved than my usual recipes (mainly because it uses a few more dishes and takes over an hour to cook), BUT I promise you it is worth it! If you’re looking for a grab-and-go breakfast option, or really want to impress your mother-in-law at your next family brunch, this recipe is for you! I wrote it to be made in 2, 6-count muffin tins, but you can easily make it in a 12 inch cast iron skillet by adjusting the cook time.
Sweet Potato Quiche With Sausage and Spinach:
Ingredients:
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1.5 pounds sweet potatoes
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1 pound #whole30 compatible breakfast sausage
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12 eggs
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1/2 cup bone broth
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2 large handfuls of spinach
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Salt and pepper to taste
Directions:
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Preheat oven to 375F and grease two, 6-count muffin tins with coconut oil.
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Peel and coarsely chop the sweet potatoes, then place in a food processor and pulse until finely diced.
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Transfer the sweet potatoes to a large bowl, add TWO eggs, and stir until well combined.
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Spoon the sweet potatoes into the muffin tins and press them to make a “crust” on the bottom and up the sides of each well.
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Bake the crust for 15 minutes.
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Meanwhile, brown the breakfast sausage in a skillet, and set aside.
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Whisk the ten remaining eggs in a large bowl, add bone broth, and season with salt and pepper to taste.
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When the crust is done, remove from the oven and drop the temperature down to 350F.
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Place the spinach on top of the crusts, then spoon the sausage on top of the spinach.
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Add the whisked eggs, and bake the quiches at 350F for 18-20 minutes, or until the eggs are set.
NOTES:
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To make one big quiche in a cast iron skillet, cook the crust for 35 minutes at 375F and the quiche for 30 minutes at 350F.
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Don’t have or cant eat sweet potatoes? substitute red or gold potatoes for the crust.
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