Sweet Potato Avocado Toast with Cheesy Eggs (GF)

I remember the first time I had a sweet potato… I hated it! Being a midwestern gal, I’m used to starchy white potatoes. It’s funny how things come full circle because now I love sweet potatoes and am not a big fan of white potatoes!

This breakfast is super fast which is a must on work/school days. You can slice and cook the sweet potatoes ahead of time and reheat them the morning you’re going to serve them. That’s a huge time saver that I love!

Sweet Potato Avocado Toast with Cheesy Eggs

Sweet Potato Avocado Toast with Cheesy Eggs
Makes 2 servings

1 large sweet potato, cut into 1/4-inch thick slices
olive oil for spritzing
1 avocado
4 eggs
1 tablespoon water
salt and pepper
1/4 cup cheddar cheese, shredded
1 tablespoon chopped parsley

  1. Preheat an air fryer to 400˚F. Lightly spritz both sides of the sweet potato slices with olive oil and place in an air fryer. Air fry for 10 minutes.
  2. Meanwhile, mash the avocado and set aside.
  3. Scramble the eggs with the water. Lightly spritz a nonstick skillet with oil and set over medium-low heat. Add the eggs and cook one minute. Add the cheese and continue to cook until the desired consistency. Salt and pepper to taste.
  4. Remove the sweet potato toasts from the air fryer to a serving plate. Top with the avocado and eggs, then sprinkle with parsley and serve.

Enjoy!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

Asparagus, Ham & Swiss Mini Quiche (GF)

This is one of my favorite things to make when I have a friend who is under the weather or going through a tough time. They freeze extremely well and can be easily reheated. It’s comforting to have something on hand when your mind is in a million other places. I use these pie pans to make baking, transport and serving easier. You could also make them in this pan.

Asparagus, Ham & Swiss Mini Quiche

Asparagus, Ham & Swiss Mini Quiche
Makes 6

1 cup all-purpose flour (I use this one) plus additional for dusting
1 egg white
1/2 cup cold butter, cut into pieces
1-2 tablespoons cold water
7 eggs
3/4 cup milk or oat milk
2 tablespoons Italian seasoning or bruschetta seasoning
8 ounces asparagus, woody stems snapped off and cut into 2-inch pieces
8 ounces deli ham, cut into 1/4-inch cubes
4 ounces Swiss cheese, shredded

  1. Heat the oven to 350˚F.
  2. Place the flour, egg white and butter in a food processor fitted with the multi-purpose blade. Pulse into coarse crumbs. Add the water, 1 tablespoon at a time, until the dough comes together into a ball.
  3. Transfer the dough to a lightly-floured mat and roll 1/8-inch thick. Cut out six 6-inch rounds and place into the pie pans. Prick the bottom with a fork, then transfer to the freezer to chill while you prepare the filling.
  4. Set a small skillet filled with 2 cups water over medium-high heat. Heat to simmering, then add the asparagus and cook 2 minutes, then drain.
  5. In a large bowl, whisk the eggs, milk, and seasoning mix and set aside.
  6. Remove the crusts from the freezer and set on a sheet pan. Sprinkle the ham over the bottom of each. Top with half of the cheese, then the asparagus. Pour the custard into the crusts just enough to cover the ham, cheese and asparagus filling. Top with the remaining cheese.
  7. Place the mini quiches in the oven and bake 25-30 minutes or until set and golden. Remove from the oven and cool completely before covering with foil for transport.

Enjoy!

SHOP THIS RECIPE BY CLICKING AN IMAGE BELOW:

SHOP THE REST OF MY KITCHEN!

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Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.