Fall Breakfast Quiche

Whoa – there is so much goodness and mouth watering flavor combinations in this fall edition of the Whole30 Breakfast Quiche. I actually feel that it is my duty to share this recipe with you and basically beg you to try it because you are worthy of goodness in your life and today, that goodness may very well come to you in the form of this 13×9 dish of savory fall heaven.

Here’s what you’ll need:

• 12 eggs
• ¾ cup coconut milk
• Salt
• Pepper
• Garlic powder
• Onion powder
• 1 large sweet potato
• 2-3 big handfuls of kale
• Cinnamon
• Olive Oil
• 3-4 large portabella mushrooms
• 2 strips of bacon
• Feta (optional)

1. Preheat oven to 400 degrees. Slice sweet potato into chunks, or halfmoon pieces, whichever you prefer. Place sweet potatoes on cookie sheet. Drizzle with olive oil and dust with cinnamon and sea salt. Toss together with hands until potatoes are well coated.
2. Cover a small cookie sheet with foil and place two strips of bacon on the cookie sheet. Once preheated, place the sweet potatoes in the oven for 18 minutes.
3. Meanwhile, wash 2-3 large handfuls of kale and de-stem. Add kale to a medium saute pan. Drizzle pile of kale with olive oil and sea salt to taste. Begin sauteing on medium-low heat. Slice 3-4 large portabella mushrooms and add to the kale. Drizzle a little more olive oil and continue to saute until mushrooms are cooked through and kale has reduced to about half its original size. Let kale and mushrooms simmer on low, stirring every few minutes.
4. After 18 minutes, place the bacon in the oven and set the timer for 12 minutes. The sweet potatoes will remain in the oven for the remaining 12 minutes.
5. While everything is cooking and your kitchen is smelling magnificent, crack 12 eggs into a large mixing bowl and add ¾ cup coconut milk. Whisk until well combined. Add salt, pepper, onion powder, and garlic powder and whisk again.
6. Once the potatoes are finished, add them to a 13×9 glass baking dish along with the sauteed kale and mushrooms. Pour egg mixture over the vegetables.
7. Once bacon has cooled, cut the strips into bite-sized pieces and sprinkle across the top of the egg and vegetable mixture.
8. Place baking dish into the oven and bake for 25-30 minutes. Remove, and let cool. You can serve immediately or cover and refrigerate for about 5 days. Cut a slice and heat in the microwave for 30 seconds. Feel free to be creative with ways to top your quiche. I love to sprinkle a little feta on top before heating – it’s absolutely delicious.