Crustless Mini Sweet Potato Quiche

Crustless Mini Paleo Sweet Potato Quiche

  • Servings: 2-4
  • Difficulty: medium
  • Print


  • 1 large sweet potato
  • 4 slices of bacon
  • 1/2 medium sized onion
  • 2 cloves garlic
  • 1 1/2 cups fresh spinach, chopped
  • 8 eggs
  • 1 cup rice drink


  1. Preheat oven to 350 degrees.
  2. Cook bacon thoroughly and shred sweet potato.
  3. Heat olive oil in a skillet. Sautee garlic and onions. Once onion begins to soften, add shredded sweet potato and cook until brown, stirring frequently.
  4. Once cooked, allow to cool slighty, crumble bacon into mixture, add chopped spinach, and combine.
  5. Coat muffin tin with coconut oil spray and fill each about 3/4 of the way with mixture.
  6. Whisk together eggs and rice drink. Pour into muffin tin until just about reaching the top.
  7. Bake approximately 20 minutes or until egg is cooked through.
  8. Pop ’em out and enjoy! 🙂

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