Apple, Bacon, and Sweet Potato Mini Casseroles
If you love the combination of sweet and savory flavors, these Apple, Bacon, and Sweet Potato Mini Casseroles will be your new favorite breakfast or side dish.
They bring together naturally sweet roasted sweet potatoes, smoky crispy bacon, and tender apples, all baked into individual portions for easy serving and meal prep.
This dish works well as a high-protein, nutrient-rich breakfast, a side dish for holiday meals, or even a quick, grab-and-go meal for busy mornings.
The combination of complex carbs from sweet potatoes, protein from bacon, and fiber from apples makes it filling without feeling heavy. Plus, making these in mini portions means everyone gets their own perfectly baked serving—no fighting over the crispy edges!
Why You’ll Love This Recipe
- The perfect balance of sweet and savory flavors
- Naturally gluten-free and high in protein
- Mini portions make for easy serving and meal prep
- Great for breakfast, brunch, or a side dish
- Can be made ahead of time and reheated
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 2 apples, diced (Honeycrisp or Granny Smith work best)
- 6 slices turkey or regular bacon, cooked and crumbled
- 4 eggs
- ½ cup unsweetened almond milk or regular milk
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, for extra warmth)
- ½ cup shredded sharp cheddar cheese (optional, for extra richness)
- Olive oil spray for greasing muffin tin or ramekins
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or six individual ramekins with olive oil spray.
- In a medium skillet, cook the diced sweet potatoes over medium heat for 5-7 minutes, until slightly softened. Add apples and cook for another 3 minutes, stirring occasionally.
- In a large bowl, whisk together the eggs, almond milk, cinnamon, salt, black pepper, and nutmeg. Stir in the crumbled bacon.
- Divide the cooked sweet potatoes and apples evenly among the muffin cups or ramekins. Pour the egg mixture over the top, filling each about three-quarters full.
- If using cheese, sprinkle a little over each mini casserole.
- Bake for 20-25 minutes, or until the eggs are set and the tops are golden brown.
- Let cool for 5 minutes before serving.
Nutritional Info (per serving, serves 6):
Calories: ~230
Protein: ~14g
Carbs: ~22g
Fat: ~9g
Chef’s Tips
- For extra crispiness, pre-roast the sweet potatoes for 10 minutes before adding them to the skillet.
- Want it even heartier? Add chopped pecans or walnuts for a crunchy texture.
- Make it dairy-free by skipping the cheese or using a plant-based alternative.
- For meal prep, store these in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 30-45 seconds or in the oven at 300°F for 10 minutes.
- Customize the flavor by swapping nutmeg for pumpkin spice or using maple bacon for a touch of sweetness.
