Sweet Potato Quiche Bites

Course Breakfast


  • 1 large sweet potato (shredded in Eco Chop)
  • 5 eggs
  • Sel Gris salt
  • 1-2 tbsp FRENCH PANTRY Roasted Onion and Red Pepper  herb blend (or Herb of choice)
  • 2 tbsp FRENCH PANTRY Garlic Oil (or oil of choice)
  • 1 small onion (chopped in Eco Chop)
  • 1 small head of broccoli (chopped in Eco Chop)
  • 1/2 cup cheddar cheese (optional)


  • Preheat oven to 375°F degrees. Place flexipan muffin tray on perforated baking sheet.
  • Shred sweet potatoes in Eco Chop and spoon into muffin tray (about 1/3 full) . Place in oven and bake for about 15 minutes or until lightly browned.
  • Meanwhile, add the 5 eggs, optional cheese, salt and herb blend to mixing bowl. Whisk & set aside.
  • Heat 2 tablespoons of garlic oil in a pan. Add diced onion and broccoli. Saute for about 5 minutes and then add to bowl of beaten eggs.
  • Remove cooked sweet potatoes from oven and use your shaper or back of the Tablespoon to form the cooked potatoes into a cup and then spoon the egg mixture over the potatoes.
  • Place back into the oven and bake for about 20-25 minutes or until eggs are set and lightly browned.