In our fast-paced lives, finding time to eat healthily can be a challenge. This is where meal prepping comes in as a saving grace, helping us maintain nutritious eating habits while managing our busy schedules. If you’re searching for a make-ahead breakfast that’s both delightful and nutritious, allow us to introduce the Sweet Potato Quiche Cups with Sausage and Spinach. These little wonders are perfect for meal prepping, and they’re a convenient choice when you need a quick breakfast on the go! Imagine waking up to a delicious breakfast that is not only easy to prepare but also packed with nutrients. Sweet Potato Quiche Cups with Sausage and Spinach are just that. These mini quiches are versatile enough to be enjoyed warm or cold and can be made in a batch to stash in your refrigerator or freezer. Whether you are headed out for an early morning meeting or enjoying a leisurely brunch, these quiche cups have you covered. Moreover, their appealing presentation and flavor make them a fantastic addition to any breakfast bar, whether for family gatherings, entertaining friends, or holiday celebrations. Let’s take a closer look at this simple yet satisfying recipe.
Ingredients
1.5 pounds sweet potatoes
1 pound breakfast sausage
12 large eggs
2 large handfuls of spinach
Salt and pepper to taste
Directions
Preheat the Oven: Start by setting your oven to 375°F (190°C) and greasing two 6-count muffin tins with coconut oil to prevent sticking.
Prepare the Sweet Potatoes: Peel and chop the sweet potatoes coarsely. Using a food processor, pulse them until they are finely diced.
Make the Crust: In a large bowl, combine the processed sweet potatoes with two eggs, mixing until well combined. Spoon this mixture into the prepared muffin tins, pressing it down to form a crust at the bottom and around the sides of each well.
Bake the Crusts: Place the muffin tins in the oven and bake the sweet potato crusts for about 15 minutes.
Cook the Sausage: While the crusts bake, heat a skillet over medium heat and brown the breakfast sausage until fully cooked. Once done, set it aside.
Prepare the Egg Mixture: In a separate large bowl, whisk together the remaining ten eggs, gently seasoning with salt and pepper.
Assemble the Quiches: Once the sweet potato crusts are done, reduce the oven temperature to 350°F (175°C). Layer the spinach over each baked crust, followed by the cooked sausage. Finally, pour the egg mixture into each muffin well using a ¼ cup measuring cup.
Finish Baking: Place the muffin tins back in the oven and bake for an additional 18-20 minutes, or until the eggs are set and firm.
Cool and Store: Once baked, let the quiche cups cool slightly before carefully removing them from the tins. Store them in an airtight container in the fridge for up to a week or freeze for longer storage. When you’re ready to grab breakfast on the go, just take a few out, and you’re set!