Sweet Potato Cup Mini Quiche

• 0.15 tablespoon Coconut Oil
• 1 large Egg White
• 1 oz Sweet Potato (Without Skin, Cooked, Boiled)
• 1 serving (serving = 1 slice) Kraft Fat Free Swiss Cheese Singles
• 1/2 cup, chopped Bell Peppers
• 1/2 serving (serving = 1/2 cup) Lilydale Extra Lean Ground Turkey
• 0.1 serving (serving = 1/3 cup) Bob's Red Mill Whole Grain Oat Flour
• 0.15 serving (serving = 3/4 cup) Liberte Greek Yogurt 0%

1. Directions
2. 1. Preheat oven to 375 degrees.
3. 2. Shred sweet potatoes, than toss with oat flour, (1) egg white and coconut oil.
4. 3. Spray muffin pan with cooking spray/oil, than evenly distribute sweet potatoes into (6) Small or (3) Large Cups. Use measuring cup/spoon to firmly press down sweet potatoes, allowing them to form along the side of the muffin pan. Bake for 30-35 minutes.
5. 4. Cook turkey, chopped vegetables, set aside.
6. 5. Combine (3) egg whites, greek yogurt and cheese (Season mixture to taste).
7. 6. Evenly distribute vegetables in (baked) sweet potato cups. Pour egg white mixture (evenly) over cups and vegetables.
8. 7. Bake for additional 10-15 minutes.
9. 8. Enjoy!!!

coconut oil, egg white, serving, peppers, serving, serving

Taken from www.epicurious.com/recipes/member/views/-sweet-potato-cup-mini-quiche-52483211 (may not work)