DAIRY FREE

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SWEET POTATO BACON QUICHE

This gluten free breakfast casserole is perfect for a holiday, and can easily be made the night ahead and baked in the morning.

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WHAT YOU NEED:

Sweet potatoes  Olive oil Salt and pepper  Smoked Bacon  Onion  Kale  Mushrooms  Eggs Almond milk  Coconut milk

Add the shredded sweet potato, and sprinkle with salt and pepper to taste. Cover with foil, and bake covered for 30 minutes.

ONE

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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.

TWO

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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.

THREE

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In a large bowl, add eggs, almond milk, coconut milk, salt and peppers. Whisk until combined.

FOUR

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Add the sauteed kale and mushrooms and half of the bacon into the egg mixture, and stir to combine.

FIVE

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Using hands, press the sweet potato down in the pan and around the edges to form a crust.

SIX

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Fill the sweet potato crust with the egg, bacon and vegetable mixture. Cover with foil, and return to the  oven for 35 minutes.

SEVEN

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Dairy free, this whole30 quiche is perfect for meal prep and stays moist and creamy with almond and coconut milk.

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Dairy free, this whole30 quiche is perfect for meal prep and stays moist and creamy with almond and coconut milk.

TAP FOR RECIPE

OTHER RECIPES

Sweet Potato Breakfast Skillet

Sweet Potato Salmon Croquettes

Enchilada Stuffed Sweet Potatoes