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! Paleo, Paleo Recipes Dinner, Paleo Breakfast, Paleo Recipes, Paleo Diet, Paleo Snacks
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Yield: 2 Servings
Ingredients: 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 2 cups kale chopped And many more.
Instructions:
Step number 1. Preheat oven to 425 degrees F.
After that, In an 11x7 baking dish, add olive oil, and coat the bottom and sides of pan.
After it, Add the shredded sweet potato, and sprinkle with salt and pepper to taste.
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