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5 from 1 vote

Mini Veggie and Bacon Breakfast Quiches (paleo, GF)

Servings: 12
Cook Time: 30 minutes
Total Time: 30 minutes

Ingredients

  • 1 Tbs olive oil
  • 1 cup diced sweet potato
  • 1/2 cup diced yellow onion
  • 1/2 cup diced red pepper
  • 1 1/2 cup of spinach
  • 7 eggs
  • 1/3 cup canned coconut milk, or coconut cream
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 4 strips of nitrate-free bacon

Instructions

  • Preheat the oven to 350 degrees.
  • Line a muffin pan with 12 muffin cups with a foil lining. Lightly grease the liners.
  • Put 1 Tbs olive oil into a large frying pan and heat over medium-high heat.
  • Add the diced onion, red pepper, and sweet potato to the pan and cook for about 7 minutes while mixing every so often with a rubber spatula.
  • Reduce the heat to medium and add 2 Tbs of water to the pan. Cook for 3 minutes.
  • Add another 2 Tbs of water to the pan and cook for another 3 minutes.
  • Then, add the spinach and another 2 Tbs of water to the pan and cook for 4 minutes while mixing every so often. Once the sweet potatoes are soft enough that a knife can easily go through them, turn the heat off.
  • While the veggies are cooling off, whisk the eggs, coconut milk/cream and salt and pepper in a bowl.
  • Then, cover a plate in paper towels, put 4 strips of bacon onto the paper towels, and cover with another paper towel. Cook the bacon in the microwave for 4-5 minutes. The bacon should be cooked to the point where it crumbles easily. Crumble the bacon.
  • Next, put 2 Tbs of the egg mixture into each muffin tin. Top with 1 Tbs of the mixed veggies. Then divide the remaining veggies into the muffin tins evenly. Top with 1 Tbs of the egg mixture and divide the rest into the muffin tins until the mixture is gone. Top each muffin tin with some crumbled bacon.
  • Put the pan into the oven and bake for 30 minutes. (until the tops are slightly golden).