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Sausage and Spinach Sweet Potato Quiche

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Serves 12 | 

Rise and shine to a deliciously hearty breakfast.

Ingredients:

1 1/2 lb sweet potatoes, peeled and chopped
12 eggs
1 lb breakfast sausage
1/2 cup bone broth
Salt, to taste
Ground black pepper, to taste
2 cups spinach, torn

Directions:

  1. Preheat oven to 375° F. Grease two, 6-count muffin tins with cooking spray.
  2. Place the chopped sweet potatoes in a food processor and pulse until smooth.
  3. Pour the blended sweet potatoes into a large mixing bowl. Add 2 eggs and stir together until well combined.
  4. Spoon a small amount of the sweet potato mixture into the bottom of each muffin tin. Gently press down into the bottom and pull up the sides to create a well.
  5. Place the muffin tins into the oven to bake for 15 minutes.
  6. Brown the breakfast sausage in a skillet. Set aside.
  7. Whisk the ten remaining eggs in a second mixing bowl. Pour in the bone broth then season with salt and pepper. Stir together.
  8. Remove the muffin tins from oven and reduce the oven temperature to 350° F.
  9. Place a few pieces of spinach into each sweet potato well, then spoon an even amount of sausage on top of the spinach. Spoon the whisked eggs over top of the sausage.
  10. Return the muffin tins to the oven to bake for 18-20 minutes, until the eggs are set.
Main Ingredient: Sausage, Egg, Sweet Potato
Cooking Method: Bake
Course: Breakfast, brunch
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