Sweet Potato ‘Bread Pudding’ Quiche

I created this breakfast dish because I wanted a healthier replication of bread pudding. The cinnamon, the subtle sweetness from apples, the creamy texture…. it’s heavenly. Obviously it isn’t bread pudding, but the flavors are there.

The benefit here is that you’re getting the proper balance of protein, healthy fat and carbohydrate. It’s going to set you up for sustained energy and balanced blood sugar, which in turn will help curb cravings throughout the day and avoid an 11am sugar crash.

This recipe is also gluten-free, Whole30 compliant and dairy-free for any folks following those dietary protocols. Otherwise, it’s just a good powerhouse breakfast option.

Yield: 6

Author: Grace Brinton

Print

With ImageWithout Image

Apple and Sweet Potato Bread Pudding

A make-ahead breakfast option with a balance of subtle sweetness and protein to fuel you through the day.

Prep time: 25 MinCook time: 30 MinTotal time: 55 Min

Ingredients

• 1½ lb apples (3 apples)
• 1½ lb sweet potato (1 large sweet potato)
• 8 oz ground pork
• 4 Tbl coconut oil or avocado oil
• 1 1/2 tsp cinnamon
• 1 tsp dry thyme
• 3/4 tsp salt
• 12 eggs, beaten
• 1 cup full-fat coconut milk (canned)
• 1/2 tsp vanilla extract
• 1 1/2 Tbl arrowroot flour

Instructions

1. Preheat oven to 350.
2. Grease a large glass or ceramic baking dish very well with 1 Tbl oil (about 9x9 size but doesn't have to be exact).
3. Chop apple and sweet potato into 1 inch pieces (peeled or unpeeled, your preference).
4. On a sheet pan, roast apples and sweet potato with 2 Tbl oil, 1/4 tsp cinnamon until "al dente" in texture, about 20-25 minutes. The apples will get softer than potatoes.
5. While those roast, prep your filling:
6. In a medium saute pan, heat 1 Tbl oil and saute pork with 1/4 tsp salt, 1/4 tsp cinnamon and 1/2 tsp thyme. Stir until browned and no longer pink, remove from heat.
7. Crack all eggs into a bowl and whisk together.
8. In a large bowl whisk 2 eggs with the arrowroot flour to form a paste, then slowly whisk in all the remaining eggs.
9. Add coconut milk, vanilla, salt, remaining cinnamon and thyme.
10. Once apples and sweet potatoes are out of the oven, allow to cool slightly, then add them to the greased baking dish along with the pork.
11. Pour filling gently over top into the greased baking dish.
12. Sprinkle a pinch of extra cinnamon over the top.
13. Bake until puffed and the center is firm to the touch, about 30 minutes.
14. Baking time will vary slightly based on the size of your baking dish.