A rich and light quiche made dairy free. Crispy bacon, kale and mushrooms are baked in an egg custard, and added to a gluten free sweet potato crust. A special holiday breakfast that can be made the night before. Customize this recipe by adding cheese or swapping the veggies for your favorites! Whole 30 Dinner | Whole 30 Breakfast | Whole 30 Snacks | Whole 30 | Whole 30 Recipes | Whole 30 Recipes Crockpot
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Yield: 6 Servings
Ingredients: 5 cups sweet potatoes peeled and shredded 1 tablespoon olive oil salt and pepper to taste 8 ounces Jones Dairy Farm Cherrywood Smoked Bacon chopped in small pieces 1/3 cup onion minced Check below.
Instructions:
Step 1. Preheat oven to 425 degrees F.
Next step is, In an 11x7 baking dish, add olive oil, and coat the bottom and sides of pan.
Step three, Add the shredded sweet potato, and sprinkle with salt and pepper to taste.
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