Need a grab and go breakfast? These Bacon, Caramelized Onion and Sweet Potato Mini Quiches are the perfect healthy, make-ahead, take-along meal or snack.
That saying about real men and quiche? Definitely not true! Quiche is a requested meal at my house and there are never any complaints when it hits the table.
And yes, I have to make 3 – 2 for them and 1 for Matt and me. Big boys have big appetites.
The boys prefer plain bacon and cheese, but my husband and I are a little more adventurous. You never know what might end up in ours. I’ve added just about any roasted vegetable that you can think of and it always turn out great!
Bacon, caramelized onion and sweet potato quiche is one of our favorites.
And I always skip the crust. Being gluten free always makes the crust thing tricky, but honestly, you don’t miss it with quiche. (Seriously, when was the last time you said, “OMG, the crust on that quiche was the bomb”?)
The only problem though, is that it’s hard to grab a piece of crustless quiche in your hands. You can do it, but I wouldn’t recommend it.
So, just make it in muffin tins. By tweaking the ratios a bit and making it in muffin tins, they become perfectly portable. Problem solved.
These do take a little bit longer to make, but they are still pretty easy and definitely worth it!
Even Bear agrees!
He’s so patient.
My husband’s only suggestion was that he thought they needed more cheese, so you may want to add more, if you’re a cheese lover. Keep in mind though, that we live in Wisconsin, where cheese is a food group and cheese puffs count as vegetables.
When you try them, I would suggest either using a stoneware pan or these silicone muffin liners (affiliate link). Traditional paper liners would probably stick like crazy.
Bacon, Caramelized Onion and Sweet Potato Mini Quiches
Ingredients
- 1 medium sweet potato
- 1 medium onion
- 1 lb. bacon cooked and cut into bite-sized pieces
- 3/4 c shredded cheddar cheese
- 12 eggs
- 1/2 c heavy whipping cream
- 1 1/2 t Simple Seasoning Blend or salt and pepper to taste
- 1-2 green onion stalks chopped
Instructions
- Preheat oven to 325 degrees.
- Bake the sweet potato, (I microwaved mine for 6 minutes on high.) Allow it to cool until it's easy to handle. Remove peel and dice.
- Cut bacon into bite-sized pieces and pan fry it until just done. Remove from heat and drain.
- Slice the onion and caramelize it by frying it slowly with a little bacon grease (or other cooking oil) over low/medium heat. Remove from heat and drain.
- Distribute the sweet potato and bacon evenly into 12 muffin tins. (I use a stoneware muffin pan without paper liners. If you're using a traditional metal muffin pan, spray with non-stick cooking spray first.)
- Whisk the 12 eggs, heavy whipping cream and seasoning blend together. Pour into the muffin tins, distributing evenly.
- Sprinkle with the greens from the green onion.
- Bake for 25-30 minutes. (If you use a traditional metal muffin tin, check at 20 minutes. It will cook faster.)
- Serve warm or cool completely and store them in the refrigerator.
Like what you see? Check out some of my other recipes here. I specialize in low carb, gluten free, real food that is quick, easy and tastes great!
Need help with nutrition? I am a certified Nutritional Therapy Practitioner. I offer Nutritional Therapy, group nutrition classes and private coaching. Visit my home page or contact me directly to learn more.
