Mini-Breakfast Pies w/ a Sweet Potato Crust

We love starting off our day with a healthy delicious breakfast! These mini-breakfast pies with a sweet potato crust are the perfect way to do just that!  They are clean and healthy + packed full of vitamin’s [&] veggies!  The best part…you can make them ahead of time,  popping them in the microwave the next day, they are also Whole 30 approved!  Enjoy! xo

makes 4

– 2 tbsp olive oil

– 1 cup shredded raw sweet potato

– 2 cups fresh greens (arugula or spinach)

– 12 grape tomatoes

– 2 cloves minced garlic

– 6 eggs

– 1/2 cup almond or coconut milk

– salt and pepper

– 1/2 tsp nutmeg

1. Preheat oven to 375 F. Use half the olive oil to grease 4 small ramekins.

2. Place 1/4 cup shredded sweet in each ramekin and smash flat. Bake for 8 minutes and remove from heat.

3. In the meantime, heat the rest of the olive oil in a small frying pan over medium heat. Cook greens and tomatoes for 3 minutes, add garlic, and cook for one minute more.

 4. Place greens & tomatoes on top of the sweet potatoes, dividing evenly between the ramekins.

5. Whisk eggs, milk, and seasonings together and pour into each ramekin. Bake for about 20 minutes until the pie tops are slightly browned on the edges.

6. Let cool for a few minutes before serving.