Whether for breakfast or an evening dessert, this recipe for apple and sweet potato casserole muffins is a must-try!
Note: this recipe is adapted from one by Gretchen McKay of Tribune News Service, as it appeared in the January 22, 2020 edition of The Salem News.
- Butter or nonstick cooking spray
- 8 slices of thickly cut turkey bacon
- 2 Granny Smith apples, cored and chopped
- ½ of a red onion, diced
- 2 medium-sized sweet potatoes that have been peeled and cut into ¼-inch chunks
- ½ teaspoon of dried thyme, plus a little more for sprinkling.
- Freshly ground black pepper, and salt
- 6 lightly beaten eggs
- ¾ cup of half-and-half or milk
- 1 cup of low-fat shredded cheddar cheese
- Be sure that an oven has been preheated to 350 degrees Fahrenheit.
- Coat a six-cup muffin pan with butter, or spray with the nonstick cooking spray.
- Fry the turkey bacon slices in a large skillet over medium heat until they reach a crispy consistency.
- Drain the turkey bacon on paper towels, then crumble the slices into large pieces.
- Clean the skillet pan and then add the apples and the onions to it, cooking them over medium heat, occasionally tossing, until the apples become softened (about 5 minutes).
- Add the potatoes to the skillet pan, stirring them periodically and cooking them until they become tender; this should take 10-15 minutes.
- Stir in the turkey bacon crumbles, and season the mixture with the salt, pepper, and thyme.
- Divide the seasoned mixture amongst the six muffin cups.
- Stir the milk and eggs together in a medium bowl.
- Pour this additional mixture on top of the mixture already in the muffin cups, then top each with cheese and a sprinkling of thyme.
- Bake the casserole muffins for 25 minutes. Test by inserting a toothpick or butter knife into the center of each – it should come out cleanly.
- Allow the casserole muffins to cool for about 5 minutes before removing them from the cups and serving warm.
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