A rich and light quiche made dairy free. Crispy bacon, kale and mushrooms are baked in an egg custard, and added to a gluten free sweet potato crust. A special holiday breakfast that can be made the night before. Customize this recipe by adding cheese or swapping the veggies for your favorites! Breakfast Dessert | Breakfast Appetizer | Breakfast | Breakfast Recipes | Breakfast Ideas | Breakfast Side Dish
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Yield: 2 Servings
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 And many more.
Instructions:
First. Preheat oven to 425 degrees F.
Step 02, In an 11x7 baking dish, add olive oil, and coat the bottom and sides of pan.
Next step is, Add the shredded sweet potato, and sprinkle with salt and pepper to taste.
Complete Ingredients and Instructions: https://sunkissedkitchen.com/whole30-quiche/
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