The holidays are a time for cozy gatherings, and what better way to celebrate than with a colorful and nourishing brunch? This Sweet Potato Crust Breakfast Quiche has been a favorite in my kitchen for years. Over time, I’ve experimented with various flavors, but this version is my personal go-to for holiday brunches—or even for busy mornings when you need to meal prep for the week ahead.
The sweet potato crust really makes this dish. It's filling and helps keep our blood sugar stable when we pair it with our Christmas morning cinnamon rolls. The green kale mixed with the red pops of sundried tomatoes, keep it looking festive. And the hearty mix of savory sausage, creamy feta, and eggs, provide for a strong protein and fiber forward start to your day.
If you're looking for a meal that’s easy to make ahead and feeds a crowd, this one’s a winner. It's perfect for your next holiday gathering or even as part of your meal prep routine. Let’s get into the recipe!
Ingredients:
1 large sweet potato, sliced 1/4" thick
4 tsp olive oil, divided
8 sausage links
1 small/medium bell pepper (use half if large)
1/4 cup sundried tomatoes, chopped
8 oz frozen kale
8 eggs
4 oz feta, divided
1/4 cup milk
Salt and pepper, to taste
Directions:
1. Prepare the Sweet Potato Crust
Preheat the oven to 375°F.Thinly slice the sweet potato (a mandolin slicer works great for this).Grease a 9-inch round, deep-dish pie plate.Line the plate with the sweet potato slices, overlapping slightly.Drizzle with 2 tsp of olive oil (or spray with olive oil) and sprinkle with salt.Bake for 15 minutes, or until golden and slightly curled at the edges.
2. Make the Filling
While the sweet potato crust is baking, sauté the bell pepper and sausage over medium heat until the pepper softens and the sausage is browned.Once the pepper is tender, stir in the sundried tomatoes and frozen kale. Cook for an additional 2-3 minutes, until everything is heated through.In a separate bowl, beat the eggs and milk together until well-combined.
3. Assemble and Bake
Once the sweet potato crust is ready, add the sausage and veggie mixture to the pie plate, spreading it evenly over the crust.Sprinkle 2 oz of feta over the top.Pour the egg mixture over the filling, making sure everything is covered.Top with the remaining 1 oz of feta.Bake for 25 minutes, or until the center is set and the top is golden.
4. Serve
Before serving, top the bake with the remaining 1 oz of feta for an extra creamy finish, if desired.Serve warm and enjoy!
Notes:
I use a mandolin to slice my sweet potatoes and it makes quick work of slicing the sweet potatoes and keeps them consistent in size. This gives you an even bake.
If you are looking to increase your protein further you could blend the eggs with cottage cheese. Dairy and my body aren't best friends so I don't do this.
Another combination I like to make after the holidays is with leftover ham. I use diced ham and broccoli in place of the sausage and kale.
If you can find frozen sliced sweet potatoes I've successfully used these before too. My grocery stores no longer carry them though.
Yorumlar