Sweet Potato Crust Quiche

To every ying, there's a yang, right? All that sweet stuff I like to bake and make, but I also LOVE eating healthy - as much as I would love to shove some amazing doughnuts in my face every single morning, I do truly enjoy some eggs, meat, and veggies in my diet! So I was looking for something a little different to make this past Sunday morning. Sweet potatoes and eggs have been a major staple for my breakfasts, but I wanted to make something that would last me a little bit longer, at least to take to work with me for a couple of days. I loved the Eggs in a Nest I had made several times, but those take a little longer since I have to work with each egg separately. As it was, I had some leftover ground sausage and a box of tri-pepper mix. Add some cheese? Lovely! I got to work.

Here's what you will need:

Coconut Oil
1 Large Sweet Potato, spiralized (I use this spiralizer) or grated with a large grater - we don't want it turning to mush
10 Eggs
1 Box of Tri-Pepper Mix
3/4 Cup Sausage, cooked, crumbled and drained
1 Cup of Cheddar Cheese (optional for those on the Whole30 or Whole Life Challenge)
Salt and Pepper to Taste

Preheat your oven to 375 degrees.

1.) Start by heating up coconut oil in a large pan. When it starts to shimmer, add your spiral or shredded sweet potato, sprinkle with salt and pepper to taste, and heat until cooked. You will have to move it around to make sure it all cooks. I let mine get some brown edges, I like it a bit crispy.
2.) Put some coconut oil on a paper towel and use it to coat a 9" pie pan on the bottom and sides. Add your cooked sweet potato and press along the bottom.

3.) In a large bowl, whisk your eggs, add salt and pepper, tri-pepper mix, sausage, and cheese. Pour mixture over the sweet potato crust and pop into the oven.

Bake at 375 degrees for about 35 minutes, or until center is set.

The result is a fluffy quiche blended into the sweet potato crust. Makes 6-8 servings.

Thank you so much for looking, now go bake something and spread the yum!

As always, I appreciate your comments, questions, thoughts and ideas!

Diana