Paleo Sweet Potato Egg & Bacon Quiche  

  • 4 small-medium sized potatoes
  • 4 eggs
  • 1 Tbps. dijon mustard
  • 1/2 tsp sea or Himalayan salt (to taste)
  • 1/4 tsp. organic pepper (to taste)
  • 1/2 tsp hot sauce (Optional: only if you like the kick)
  • 1/4 cup chopped turkey bacon
  • 1/4 cup finely chopped baby kale
  • 2 Tbps. finely chopped green or red onion


  • Preheat oven to 350 degrees
  • Rinse potatoes and slice off top 1/3
  • Use spoon to scoop out most of the potato flesh but keep the ‘boat’ shape
  • Set aside potato flesh for future use
  • Arrange potatoes open side up in glass cooking dish
  • In separate bowl, whisk together eggs, mustard, salt and pepper
  • Add chopped turkey bacon and kale
  • Mix together well
  • Spoon egg, bacon and kale filling into the potato ‘boats’ until almost full
  • Top each one with chopped onion
  • Bake 20-30 minutes (depending on your oven) until center is almost solid but mixture is still soft
    Serves 4.  Enjoy!