With a family with a very active daily life, I find it important to start our mornings off with a filling but healthy breakfast. This recipe is one of our go-tos since it is full of good carbs from sweet potatoes and protein from eggs.
As a time-saving shortcut, I used frozen sweet potato hash browns, but when I have more time, I enjoy making the crust fresh by grating them. Once the crust is baked and crispy, it gets filled with a typical quiche filling — eggs and plenty of veggies and cheese.
This tasty twist on quiche is gluten-free and super good for you, whether it’s for breakfast, brunch or even an easy dinner with the leftovers.
Sweet potato hash brown quiche recipe
Prep time: 15 minutes | Cook time: 1 hour 5 minutes | Total time: 1 hour 20 minutes
- 1 (15-ounce) bag frozen shredded sweet potato hash browns
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 whole eggs
- 1 cup half-and-half
- 1 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1 zucchini, shredded or chopped
- 2 large tomatoes, diced
- 1 small sweet onion, minced
- Heat the oven to 400 degrees F, and spray a large skillet or baking dish with nonstick cooking spray.
- Combine the hash browns, olive oil and seasonings, and mix well. Transfer the mixture to the skillet (or baking dish), and firmly press down and around the sides.
- Bake the hash brown crust for about 20 minutes or until it starts to crisp.
- Meanwhile, in a mixing bowl, combine the eggs, half-and-half and cheddar cheese. Mix very well, and fold the remaining ingredients into the mixture.
- Once the crust is prepared, remove it from the oven, and pour the egg mixture onto the hash browns.
- Bake for 45 minutes or until the eggs are set and the top is golden. Remove from the oven, and serve warm.