A healthier quiche made special with a sweet potato crust, bacon, kale and mushrooms. This gluten free breakfast casserole is perfect for a holiday, and can easily be made the night ahead and baked in the morning. Dairy free, this whole30 quiche is perfect for meal prep and stays moist and creamy with almond and coconut milk.
This post is sponsored by Jones Dairy Farm — a company committed to bringing high quality breakfast meat options. I love that this company has healthier options, such as sugar free and nitrate free bacon, and turkey and chicken options. I only work with brands whose products I genuinely love. Thank you for supporting the brands that help keep Sunkissed Kitchen running!
Contents
A Holiday Perfect Breakfast Casserole
This is my new favorite breakfast! When I was young, my mom always made a quiche for breakfast on Christmas. It’s the perfect dish for a busy holiday morning, because it can be made the night ahead and baked the morning of. Plus, it feeds a crowd, and is always a hit.
This version is an updated version of something my mom would have made. Instead of a wheat crust, I made this one with sweet potatoes – think hash browns baked right into your eggs! Sweet potatoes make the perfect gluten free crust because no one will miss the traditional one.
I also have lightened it up a bit by using a blend of coconut milk and almond milk in place of the cream, and leaving out the cheese.
How to Make a Whole30 Quiche
The star of this dish is BACON! I use Jones Dairy Farm Dry Aged Cherrywood Smoked Bacon. To keep this Whole30, you’ll need to sub Jones Dairy Farm No Sugar Hickory Smoked Bacon.
Jones Dairy Farm produces a large range of breakfast meats, all gluten free. They never use binders or fillers, so their products are healthier, and let the natural flavors of the meat and spices shine through.
Visit the product locator on the Jones Dairy Farm website to find Jones Dairy Farm Bacon near you.
Once you’ve found the perfect bacon for this dish, it’s on to the sweet potatoes. I always start by making this dish by shredding the sweet potatoes in my food processor, and then baking the sweet potatoes in the baking dish to soften them.
While the sweet potatoes are baking, chop and cook the bacon, and then drain the excess bacon grease. Sauté onions, kale, and mushrooms in the remaining grease for additional flavor in this dish!
In a large bowl, beat 8 eggs, and then beat them with a mixture of unsweetened almond milk and coconut milk.
Once the sweet potatoes are baked, allow the dish to cool for 5 minutes, and then press the sweet potatoes down in the pan and up around the edges to form a crust.
I like to separate the bacon in 2 dishes, and mix half of it into the quiche, and then sprinkle the rest on top — the bacon will crisp on top leaving the best texture to this quiche! No one will miss the cheese with all the flavor here.
Variations on this Healthy Dairy Free Quiche
Want a more traditional flavor?
- Don’t worry about the flavor of the coconut milk. When mixed with an unsweetened almond milk, the two together add a soft custardy texture to this dish, but the flavor of the coconut milk doesn’t come through at all.
- If you’re seeking a gluten free quiche but still want the cheese, add 1/2 cup Gruyere swiss cheese (or other cheese of choice) into the egg mixture, and then add another 1/2 cup to the top of this casserole.
Don’t like sweet potatoes?
- Try using white potatoes, like in this Whole30 Frittata.
Other Whole30 Breakfast Recipes:
- Whole30 Chia Breakfast Pudding, by Sunkissed Kitchen
- Whole30 Frittata with a Potato Crust, by Sunkissed Kitchen
- Whole30 Breakfast Burritos, by Sunkissed Kitchen
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Sweet Potato Bacon Quiche
Ingredients
- 5 cups sweet potatoes peeled and shredded
- 1 tablespoon olive oil
- salt and pepper to taste
- 8 ounces Jones Dairy Farm Cherrywood Smoked Bacon chopped in small pieces
- 1/3 cup onion minced
- 2 cups kale chopped
- 1 1/2 cups mushrooms sliced
- 8 eggs
- 1/2 cup almond milk unsweetened
- 1/2 cup coconut milk full fat, canned
- 1 teaspoon sea salt
- black pepper to taste
Instructions
- Preheat oven to 425 degrees F.
- In an 11x7 baking dish, add olive oil, and coat the bottom and sides of pan.
- Add the shredded sweet potato, and sprinkle with salt and pepper to taste.
- Cover with foil, and bake covered for 30 minutes.
- While the sweet potatoes are baking, add chopped bacon into a large frying pan, and fry over medium heat to desired doneness. Remove bacon from pan and divide into 2 bowls evenly.
- Drain excess bacon grease, and then add onion to the frying pan, and fry lightly for 3-4 minutes in the bacon grease.
- Add mushrooms and kale, and continue to saute for about 5 minutes until softened.
- In a large bowl, add eggs, almond milk, coconut milk, salt and peppers. Whisk until combined.
- Add the sauteed kale and mushrooms and half of the bacon into the egg mixture, and stir to combine.
- When the sweet potatoes are done, remove the foil and allow to cool for 5-10 minutes. Using hands, press the sweet potato down in the pan and around the edges to form a crust.
- Fill the sweet potato crust with the egg, bacon and vegetable mixture.
- Cover with foil, and return to the oven for 35 minutes. Uncover, and bake uncovered for 8 additional minutes.
- Serve garnished with herbs, salsa, or your favorite hot sauce.
Wow, this quiche is loaded with goodness! I love Jones Farm bacon. It is the best one on the market. YUM!
It has the best flavor! Thanks Tania.
This looks heavenly and just the kind of thing I want to be eating as we roll in to the new year!
Thanks Marissa! We made it again for Christmas and I’ve been having leftovers for breakfast every morning 🙂 LOVE!
Made this today. I love it put would prefer spinach over kale. Great Whole 30 recipe. Thank you.
I am so glad you enjoyed it Cherie! I love it too even when not doing the Whole30 🙂 I think it’s great cold so love having it in the fridge for meals.
Hi! I don’t have a 11×7 baking dish. Any other pan suggestions for this recipe?
A 9×9 is the same size!
Is this recipe able to be made ahead of time, frozen and then thawed out a couple of days later to eat?
That sounds like it would work, but I have never tested it! If you try it, please let me know! It would certainly be a good option for busy weeks.
What can I sub that is dairy free for almond milk?
Hi Tere! You can use any dairy free milk that you like. A coconut milk beverage (rather than more of the full fat kind from the can), rice milk, cashew milk, or even soy if that is in your diet. Just be sure it’s unflavored and unsweetened and you should be good to go!
I’m at Day 30 of my first Whole 30 challenge. One of the surprises along the way has been sweet potatoes. I’ve probably eaten more in the last 30 days than in the last 30 years!! They’re on my “permanently in” list. Thanks for the sweet potato crust idea. My non-Whole 30 husband will be all over that one.
Wow, congrats! I probably eat a lot more sweet potatoes since my Whole30s as well. They are just such a great base for so many meals! I have other sweet potato recipes you will love also – https://sunkissedkitchen.com/sweet-potato-pizza-crust-recipe/ and https://sunkissedkitchen.com/fajita-twice-baked-sweet-potatoes/ (to keep the sweet potato party going post-Whole30!)
I’m making this this weekend! It looks like the perfect cozy breakfast. About how many sweet potatoes to get 5 cups? Thanks!
You’ll love it! It depends on how big the sweet potatoes are — a medium sized sweet potato, you will need 2-3.
Are there any other veggies suggestions to substitute? Not a mushroom fan and was thinking broccoli but I know they have different cooking times. Wasn’t sure if I should cook them a little first?
Hi Kristine! I would just leave them out. If you’d like to add broccoli, just cut the broccoli in small pieces and slip it right in there in place of the mushrooms.
Perfect! Cannot wait to try this, thank you 🙂
Can I make this in a 13×9 pan and if so do you know how much more to add of each ingredient?
Hi Stephanie, you definitely can! You can adjust the amount of the recipe you’d like to make by clicking on the number of servings and dragging the slider. Since this makes 6 servings, a 13×9 pan would make about 8 servings, so just drag the slider to that and you’ll have all the calculations done for you! Enjoy.
Can you make this in a 13×9 pan and if so do you know the quantity of each ingredient
Hi can I use whole milk in this recipe instead of almond and coconut milk and if so how many cups? Can’t wait to try it
Absolutely! Just make a 1-1 swap with the ingredients.
Ok thanks a lot!! so you mean add 1 cup whole milk right
Hi Sonal! Yes, I would use a cup. This hasn’t been tested, but my mom made a recipe very similar to this when I was a kid using 2% milk, so my best guess is that it will work great!
Thank you so much will let you know how it goes
How do you shred the sweet potato in a food processor? Do you have to cook them first? I made a sweet potato hash this weekend and shredding them on a grater took FOREVER.
It absolutely would take forever on a hand grater! I have a large food processor, so I just cut them potatoes in several chunks and send them through the processor. Does your food processor have a grater blade?
I have several food restrictions. Can this be made only with egg whites?
It could, but it’s never been tested. I am not sure how the milks would mix with egg whites.
How would you recommend reheating this? It’s a new family favorite and I would like to wake it the night before and then bring it to a church potluck but dont have time to bake it completely in the morning.
Hmm — I have a steam oven that reheats things like this wonderfully. I would bake it but almost slightly underbake it the night before, and then keep it wrapped tight in foil to reheat the morning of. It stays so moist I am sure it will be fine! THanks for letting me know you all love this — I do too and we are still making it on a regular basis also.
Hi – this looks fantastic! I’m not seeing when you add the other half of the bacon in the directions – what am I missing? Thanks!
I’ll go edit that in the directions! I put half in the kale mix, and then top the casserole with the other half — just so that some of it gets a bit crispy while it bakes. Enjoy!
Thanks! Making it now!
This looks so good! What a great savory and healthy breakfast meal prep for the week!
Thanks for sharing! Does it keep long?
I made this recipe in desperation- we were 2 weeks into the whole 30 and were falling off the breakfast wagon. It did not disappoint! The flavor is amazing, a perfect mix of savory and sweet and the first batch powered us through 3 days when we thought all was lost Plus I got an arm and shoulder workout grating the sweet potatoes. Definitely will make again.
Love the comment about the shoulder workout! Way to push through the hard part of the Whole30. It’s worth it — you’ll feel stronger for it! And if you can, use a food processor for hte sweet potatoes 🙂 That’s the only way I will do it!
I can’t wait to try this. It looks amazing!
One question about the coconut milk. My full fat canned coconut milk always separates into the fatty part and liquid part. What part of the coconut pilk should I be using for this recipe?
Thanks!
I always mix it up together when I am using it as a sauce like in this recipe. Good luck! this is so good.
Hi. This sounds very yummy!! Can you make in a pie dish?
The recipe is more than would fit in a pie dish, unless you have a deep one!
Made this today substituting kale with spinach and adding cheese! This is a keeper! Love it l! Thank you!
Thanks for letting me know! I adore this casserole 🙂 I make it for most of the holidays.
I am planning to make this for a women’s breakfast next week. Would like to do the majority of the work the night before and then bake it the next morning. Do you suggest keeping the egg mixture separate so the Sweet potatoes don’t get too soggy?
I don’t think the sweet potatoes will get soggy — I would assemble the whole thing and bake the morning of. Enjoy!
Thank you. I’ll let you know how it turns out.
Awesome! I look forward to hearing about how it went!
This was a big hit at a family brunch party. I split it into two pie plates and ate all the leftovers. Will line the pan with parchment in the future to aid cleanup!
I’m so glad you told me! We love this recipe too — something I used to make a lot but havne’t in a while! I love having it in the fridge to douse with hot sauce for my lunches during the week 🙂 Tell me — did you come to this recipe because it was dairy free? I am thinking about making all my recipes dairy free and would like to gauge the need of the people who read this!