Ingredients
- 1 extra large sweet potato or 2 smaller sweet potatoes
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 2 cups broccoli, roughly chopped
- 8 slices uncooked turkey bacon, diced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp pepper
- 6 eggs
- 1/2 cup unsweetened almond milk
- 1/2 cup shredded cheddar cheese
Instructions
- Preheat oven to 400F and spray 9 inch pie dish with nonstick spray.
- Wash, peel, and cut sweet potatoes into 1/8th inch thickness rounds. Layer around bottom of pie dish, overlapping as you go. Some pieces may need to be cut in half to fill gaps. Layer the side walls as well.
- Bake sweet potatoes in oven for 20 minutes.
- In a large saute pan, heat oil. Once hot, add onion, broccoli, and turkey bacon. Cook about 5-7 minutes or until veggies have softened. Add in garlic, salt, and pepper and cook another 2 minutes. Turn off heat and let cool.
- Meanwhile, whisk eggs and almond milk together.
- Once sweet potatoes are done, remove and turn oven down to 350F.
- Add slightly cooled veggie mixture to egg mixture. Add in cheese. Stir. Pour on top of sweet potato crust. Bake for 40 minutes or until no longer jiggly.
- Let cool at least 20 minutes before serving.
Category: breakfast, gluten-free, quicheMethod: OvenCuisine: AmericanDiet: Gluten Free
