Mini Potato and Carrot Quiche Cups

These mini quiche cups are a cute, meal prep friendly way to prepare breakfast for your family, whether you’re looking for a healthy weekday breakfast or having family with kids for brunch.

Mini Potato and Carrot Quiche Cups

Mini Potato and Carrot Quiche Cups

We’re always looking for ways to save time but not sacrifice on flavor or health, when it comes to cooking and feeding our families. With these Mini Potato and Carrot Quiche Cups, you can batch cook breakfast for the week or make a healthy breakfast for a big family.

Instead of a traditional quiche crust, we’re using slices of potatoes, a great source of potassium, antioxidants, fiber, and Vitamin C. I feel like potatoes don’t get enough credit – they’re a vegetable, too! The crust is made with the potato slices, baked in the oven, and then baked again with an egg mixture with more veggies (carrots!)

Mini Potato and Carrot Quiche Cups

I love these because they squeeze in extra veggies into your diet and they save and reheat well. Plus, I feel like anything grab-able is usually kid friendly, or at least that’s how it is for Luca (he’ll eat almost anything in muffin form!)

Mini Potato and Carrot Quiche Cups

You can also use sweet potatoes as the quiche “crust” here to switch it up. Also, try adding some crumbled sausage or ground meat for extra protein and iron, if you’re trying to incorporate more of that into your child’s diet.

Inspiralizer Shop

Serves 12 quiche cups

Mini Potato and Carrot Quiche Cups

10 minPrep Time

50 minCook Time

1 hrTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 medium red potatoes
  • cooking spray
  • salt and pepper
  • 6 large eggs
  • ¼ teaspoon garlic powder
  • 1/3 cup unsweetened plain almond milk
  • ¼ cup shredded cheddar cheese (optional)
  • 1/3 cup grated carrot

Instructions

  1. Preheat the oven to 350 degrees. Grease a large muffin tray.
  2. Slice the potatoes halfway through lengthwise. Spiralize on Blade A to yield chip slices.
  3. Place the potatoes into the muffin cavities so they overlap and cover the bottom and sides of the muffin cavity. You may need to trim the potato pieces to fit. Spray the potatoes with more cooking spray and season lightly with salt and pepper.
  4. Bake the potatoes for 20 minutes, until tender. Let cool for 5 minutes. Keep the oven on.
  5. Meanwhile, in a medium bowl, whisk together the eggs, garlic powder, almond milk, cheese, and carrot.
  6. Once the potatoes are done cooking, pour the egg mixture into the muffin cavities, about ¾ of the way full. Bake for 25 minutes or until eggs puff up and are set in the center.
  7. Remove the muffins from the oven and let cool 5 minutes before popping out of the muffin cavities.
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2 comments

Anonymous says:
My garden produced an abundance of potatoes and carrots this year. Thank you for providing this recipe! It was perfect. (I had to use some toothpicks to keep the potato slices in place during the first baking. )

Meaghan says:
These look so great! And your garden sounds lovely!

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