Sweet Potato & Bacon Quiche

• Course Breakfast
• Cuisine American, Mother's Day, Spring

Prep time

Cook time

Servings

Ingredients

• 5 cups sweet potatoes, peeled and shredded
• 1 tbsp olive oil
• 8 oz Jones Dairy Farm ​No Sugar Bacon chopped in small pieces
• 1/3 cup onion minced
• 2 cups kale chopped
• 1 1/2 cups cups mushrooms sliced
• 8 Eggs
• 1 cup coconut milk full fat, canned
• 1 tsp Sea Salt
• Salt and Pepper

Instructions

1. Preheat oven to 425° F. In an 11 x 7 baking dish, coat bottom and sides of pan with olive oil. Add shredded sweet potatoes. Sprinkle with salt and pepper to taste. Cover with foil. Bake covered for 30 minutes.
2. While sweet potatoes are baking, add chopped bacon into large frying pan. Fry over medium heat to desired doneness. Remove bacon from pan. Divide into two bowls evenly. Drain excess bacon grease. Add onion to frying pan. Fry lightly 3-4 minutes in bacon grease. Add mushrooms and kale. Sauté about 5 minutes until softened.
3. In large bowl, add eggs, coconut milk, salt and pepper. Whisk until combined. Add sautéed kale, mushrooms and half of bacon into egg mixture. Stir to combine. When sweet potatoes are done, remove foil. Cool 5-10 minutes.
4. Using hands, press sweet potatoes down into pan and around edges to form a crust. Fill sweet potato crust with egg, bacon and vegetable mixture. Cover with foil. Bake 35 minutes. Remove and uncover. Bake uncovered for 8 additional minutes.
5. Serve garnished with herbs, salsa, or your favorite hot sauce.