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Paleo Quiche Cups

Are you looking for a portable high protein, low carb breakfast to keep you full until lunch? If so, try these Paleo Quiche Cups. They are full of sweet potatoes, spinach and bacon and easy to eat on the go. {Paleo, Whole30, gluten free}
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Course: Breakfast
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 12
Calories: 73kcal
Author: Karen Kelly

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 ½ cups sweet potatoes diced small
  • 3 pieces bacon whole30, paleo approved if necessary, , chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 eggs
  • ½ cup coconut or almond milk
  • 1 ½ cup chopped spinach

Instructions

  • Preheat oven to 325 ºF.
  • Heat a skillet to medium high and add chopped bacon. Cook for a few minutes, stirring.
  • Add sweet potatoes and onions. Add oil if the pan needs it.
  • Saute for about five minutes until potatoes are almost cooked through. Don't overcook at this point because don't want soft potatoes.
  • Remove from heat.
  • In a large bowl whisk eggs, milk, salt, and pepper.
  • Stir in spinach and potato mixture.
  • Spray a muffin tin with cooking spray and divide egg mixture evenly among cups (about ½ cup).
  • Cook for about 25 minutes or until they are firm.
  • These can be stored in the fridge in an airtight container for up to four days.

Nutrition

Calories: 73kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 130mg | Sodium: 20mg | Potassium: 103mg | Sugar: 1g | Vitamin A: 2890IU | Vitamin C: 2.2mg | Calcium: 30mg | Iron: 0.6mg
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.