May 24, 2018
I’ll be honest, cooking is not my thing…not that I CAN’T cook, I just don’t enjoy and endless list of ingredients and steps, then a mountain of dishes to take care of afterward. With that said, I have an easy recipe, using minimal dishes, that I can make once during the week, and cover breakfast for a couple of days! Best of all, its gluten free, dairy free, whole30 approved, and includes wholesome ingredients.
Katie’s Kale And Sweet Potato Quiche
What you’ll need
- Muffin Tin
- A pan to sautee veggies in
- 1 Medium bowl
Ingredients
- Kale, chopped and stems removed
- small onion, chopped
- 1 minced garlic clove
- 1/2 medium sweet potato
- 6 organic eggs
- Olive oil
Makes 6 mini quiche = 3 servings
Directions
- Preheat oven to 350 degrees
- Slice Sweet potato into 1/4″ pieces
- Grease muffin pan with olive oil and place 1 round sweet potato piece in each muffin mold
- Bake for 10 minutes
- Meanwhile, sautee kale, chopped onion, and minced garlic clove in the skillet with olive oil
- In a medium bowl, mix 6 organic eggs
- Once the veggies are sauteed, add them to the egg mixture bowl, and fold in
- Remove muffin pan from the oven, and add the egg and veggie mixture evenly
- Bake for an additional 18-20 minutes
- Let cool 5-10 minutes before serving!
This is a great recipe to make ahead of time for grab and go breakfast during the week! Feel free to add hot sauce (my personal favourite) or shredded dairy free cheese on top to change it up a bit.
