A little southern comfort for breakfast. If you haven’t tried a quiche with a sweet potato crust yet, then it’s certainly time to see what you’ve been missing.
If you don’t have a study box grater at home, you can thinly slice the sweet potato’s in rounds and layer them into your pie plate, overlapping to cover the bottom.
This dish also works great for lunch or dinner.
| Prep Time | 10 |
| Cook Time | 50 minutes |
| Servings |
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Ingredients
- 1 large sweet potato grated
- 1 tablespoons avacado or olive oil
- 8oz package Whole30 approved bacon 6-8 slices, diced
- 2 bunches fresh collard green about 3 cups, de-stemmed and chopped
- 10 eggs beaten
- 1/8 teaspoon garlic powder
- salt & pepper to taste
Ingredients
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Instructions
- Preheat oven to 400 degrees. While oven is heating grate sweet potato using a box grater or your food processor. Mix grated sweet potato with 1 tablespoon of avacado oil. Press sweet potato mixture into the bottom and sides of a well greased pie dish to form crust. Bake for 15-20 minutes or until soft and edges begin to brown.
- While crust is cooking. Heat a skillet over medium heat and cook diced bacon until crisp. Remove bacon and let drain on a paper towel and set aside.
- Pour out all but 1 tablespoon of the bacon grease from skillet. Add in chopped collard greens and cook over medium-low heat until wilted. Transfer cooked greens to a mixing bowl and let cool.
- Once sweet potato crust is done. Remove from oven and lower temperature to 375 degrees.
- In a large bowl whisk together eggs, garlic powder, salt and pepper. Add egg mixture and bacon to the collard greens. Mix well.
- Pour mixture into sweet potato crust evenly. Bake for 25 minutes or until eggs have set. Remove from oven and let cool 10-15 minutes before serving.
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