Snowy days of course mean recipe testing all day long. For once, my first try at a recipe came out perfectly!! For those of you who bake or cook often, you know this is rare, it always takes at least a few tries to make a blog worthy post.
Tyler and I love eggs, they are easy breakfast items that we can always make no matter the way of eating each of us is following at the moment. The problem is that we eat breakfast at different times in the morning and head to work at different times. We both go to the gym in the mornings and then Tyler heads straight to work, I get to come home get ready and have a little bit more time in the morning at home. So I needed to find a filling, satiating breakfast item that was also portable and friendly to my food restrictions ( insert recipe here!)
This may look complicated but it is so easy and quick, and with a little food prep can take you less than 15 minutes! Make ahead on a Sunday and save for breakfasts for the week or a mid morning snack as it meets all the food groups!
1 sweet potato- mandolin sliced
1 cup chopped roasted or sautéed veggies ( this recipe has Brussel sprouts, cauliflower, and peppers)
1/4 cup egg whites
1/4 cup unsweetened almond milk ( I make my own but califia is a fantastic brand too!)
1 tablespoon Kitehill plain cream cheese ( non dairy) you can use regular if you want!
pinch of salt and pepper
1. Take a round pie or tart pan and spray with coconut oil. Place the mandolin slices of sweet potato all around the bottom and sides of the pan. Place in the oven and pre bake at 400 degrees for 5 minutes
2. Mix together eggs, egg whites, almond milk, salt and pepper.
3. Once the sweet potato crust has been pre-baked, pour in the egg mixture, and then sprinkle in the veggies. Place back in the oven for 10 minutes( watch it as every oven is different!)
4. When quiche is almost done, gently place small dollops of cream cheese on top and broil for 2 minutes for a creamy topping!