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.
Toss sweet potato and oil in a medium bowl.
Divide among the 12 muffin cups, pressing into the bottom and up the sides to create a crust.
Divide ham and red pepper among the cups.
Top with cheese, keeping it away from the edges to minimize sticking.
Whisk eggs, milk, salt and pepper in a large measuring cup.
Carefully pour the mixture into the cups, dividing evenly.
Bake until set and cooked through, 22 to 28 minutes.
Run a knife around the edges of the quiches and remove from the tin while still hot.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
