Weekend breakfasts…I’m pretty sure my family lives for this! There’s just something special about breakfast! And sometimes breakfast for dinner becomes a weekday favorite too.

We all love that the breakfast for dinner theme because it’s easy, fast, and uses no fancy ingredients…Everything is mostly on hand. And, there’s something soothing and comforting about breakfast at dinnertime. Perhaps it’s the predictability of known goodness. Whatever the reason, it’s even better when satisfying and clean ingredients are used.
Today’s star is the crust: sweet potatoes! Inexpensive, delicious, and an excellent source of vitamin A (beta carotene), B6, C, D, iron, potassium, manganese, and dietary fiber, only to mention a few, the sweet potato is a perfect crust for tonight’s quiche! Who would’ve thought you could eat quiche guilt free? This is so filling and delicious, you won’t miss the butter-laden crust! Get crackin’!!!!


  • 2 large sweet potatoes (approximately 6 cups total), peeled and grated
  • 3 TBSP Earth Balance Butter
  • 1/4 tsp Himalayan pink salt and pepper
  • 4 organic eggs
  • 1 cup unsweetened Silk Almond Milk
  • 1/2 tsp Himalayan pink salt and pepper
  • 1/2 pound breakfast turkey sausage, cooked and crumbled


  • 1/2 cup organic cheddar cheese
  • 1/2 cup chopped broccoli florets
  • 1/8 cup chopped onion
  • halved grape tomatoes


  1. Cut 12 squares of aluminum foil (parchment paper may also be used but the former creates a crispier crust) by first cutting 4 – 5.5″ sheets. With scissors, cut each of the 4 sheets into thirds to create 12 squares. Place each square over the muffin pan holes and set aside.
  2. Peel and grate sweet potatoes in a medium mixing bowl.
  3. Working in batches if necessary, squeeze grated potato in cheese cloth to eliminate excess moisture and return to bowl.
  4. Mix butter/vegan butter, salt, and pepper into sweet potato mixture. Once incorporated, divide potatoes into 12 portions and push into each parchment square to form a “nest” for the eggs. Set aside.
  5. With a wire whisk, mix 4 eggs, Almond milk, salt and pepper in small mixing bowl.
  6. Place a small amount of preferred ingredients into each sweet potato nest: sausage/cheese; broccoli/onion/tomato; sausage/broccoli, etc..
  7. Fill each potato nest with egg mixture. Filling may exceed the potato and spill over, which is fine.
  8. Bake 25-30 minutes, until lightly browned and potatoes are crisp around the edges.
  9. Best served warm, right out of the oven!

Enjoy! And, I hope you will tag me @pacerkristen/#pacerkristen with your own creations!