Tuesday, May 20, 2014

Crustless Sweet Potato Quiche Muffins

I love egg breakfasts but sometimes I kids get a little bored with them so I like to change it up. I feel like quiche make the perfect brunch but personally, I could eat them for any meal ... and I do! This is why I like making quiche as muffins. I can make them ahead of time and snack on them whenever I need them.

Get creative with you quiche. The options are endless when you begin adding different vegetables and cheeses. While this is my favorite combination, if there is a vegetable that you like more, add it! Just keep it to be around 1 1/2 cups of vegetables per 6 eggs so that you are getting a good consistency when they are out.

Gluten Free Crustless Quiche

Crustless Quiche Muffins

Makes 6-8 quiche

1 c sweet potato, small diced
1/4 c red pepper, small diced
1/4 c onion, small diced
1 scallion, chopped
3/4 c feta
1/2 t ground mustard
1/2 t salt
1/2 t pepper
6 eggs

1/4 c milk, I used almond milk

Begin by cooking the sweet potatoes in a pot of boiling water. Make sure they don't get too mushy that they will fall apart. I like them when right when their firmness goes away.

Meanwhile, saute the red pepper, onion and scallion in a little oil for about 5 minutes of when onion starts to get translucent.

In a bowl whisk your eggs and milk. Add cheese, vegetables and your spices. Mix well.

Spray and flour a muffin tin. Pur in muffins 3/4 way full.

Bake at 375° for 25-30 minutes. You should be able to stick a toothpick in them and have nothing come out on it.

Gluten Free Crustless Quiche

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