Healthy Sweet Potato Breakfast Quiche

Unlike a lot of bloggers, this is just my hobby / side hustle (for now, wink wink), I actually work a 9-4 job and am a full time student… YIKES, I know. SOOO for everyone out there that is always running around like crazy pants, but trying to eat healthy and say fit simultaneously, I’ve got the week long breakfast recipe for you!

Breakfast is by far my absolute favorite meal (peep my brunch post), and one of my favorite things to do is copy recipes. When I find a meal at a restaurant that I can’t live without, it becomes my life mission to duplicate it and then make it even better with my own twists and turns! I love to cook so this is actually really fun for me, plus I can eat my favorite meals on the reg. One recipe that took me forever to find my groove with is a breakfast quiche. I love the concept of them, but for some reason I couldn’t find my balance of delicious and healthy… until NOW!

So, tying it all back together for you, I love this recipe because it’s delicious, healthy, and lasts me ALL WEEK! I made this Sunday morning when I had some free time after church and cut it like a pie. Every morning I ate a slice and added either mixed fruit or a sliced avocado on the side in addition to my morning tea, duh, and it was awesome! I got to feel like I was getting a well balanced, home-cooked meal while also making it to work on time. Win win for me!

Healthy Sweet Potato Breakfast Quiche

Pan: I did this in a huge 8 in, deep skillet, but it really depends on how much quiche you want.

Disclaimer: I am also extremely inaccurate with measuring – I kind of just feel it out when cooking. You can also add any veggies / cheeses you want, so play with this recipe and make it your own!

Ingredients

  • 8 eggs
  • 1/4 cup cottage cheese
  • 1 large sweet potato (2 if you want a thick crust)
  • 1/2 clove garlic
  • 1/2 onion
  • 1/2 cup mozzarella
  • 1 bunch spinach
  • 1 cup mushrooms
  • 1 Herb for topping
  • Salt and pepper to taste

Directions

Line your pan with non-stick olive oil spray and preheat oven to 350 – low and slow. Slice sweet potato super thin and line the entire pan, making a crust. I have read some recipes where they cook the sweet potatoes a little bit before throwing everything in, but I never did and it turned out just fine. It really depends on how thin you cut the sweet potato slices.

In a separate bowl,  mix all 8 eggs (number of eggs depends on size pan), cottage cheese (for extra fluff), and all chopped veggies and garlic in a bowl. Pour into pan over crust and cook for 35 minutes. Pull the quiche out and add mozzarella cheese on top and continue to cook for another 10 minutes or until center of the quiche is done (I just tested it out with a fork.) Once done, let cool and cut like a pie! Top with salt, pepper, and whatever herbs and sides you desire!

That’s it! If you end up making this recipe for yourself, what did you think? Do you have a go-to recipe that will last you all week? I’d love to hear from you!

Be confidently you,

T

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3 thoughts on “Healthy Sweet Potato Breakfast Quiche

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