I had originally wanted to make some type of porkchop with a type of Apple Sauce and then some mashed potatoes on the side with bacon (which I may still do!) but I thought this "Breakfast-Themed" meal was more creative. The Frittata and Muffins were both delicious and the savory with the sweet went really well together. I'm so glad we still have 4 muffins left over! :)
Apple Oatmeal Muffins
Ingredients: (6 muffins)
½ c all-purpose flour
½ quick oats
1 tsp baking powder
¼ tsp baking soda
1/3 c packed brown sugar
1 tsp dried sage
½ c raisins
½ c yogurt
1 egg, beaten
1 Tbsp vegetable oil
1 c apple, peeled and shredded (I used a food processor)
½ c raisins
1. Preheat oven to 400 degrees F.
2. Lightly grease 6 muffin cups or line with paper muffin liners.
3. Stir together flour, baking powder, sugar, sage and salt. In a separate bowl, stir together yogurt, egg and oil. Stir egg mixture into flour mixture just until combined. Fold in apples, raisins and oatmeal.
4. Spoon batter into prepared muffin cups. Bake for 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Mushroom Bacon Frittata
4 large eggs, beaten
5 slices bacon
1 c sliced mushrooms
2 shallots, chopped
½ c sour cream
½ tsp salt
1/8 tsp ground black pepper
1 c Mexican cheese blend
1. Preheat oven to 350 degrees.
2. In a large skillet over medium heat, cook bacon and reserve 1 Tbsp drippings.
3. Sauté mushrooms and shallots in bacon drippings, stirring occasionally, until shallots are tender and mushroom are lightly browned. Remove from heat and set aside.
4. In a medium mixing bowl, combine eggs, sour cream, cheese and seasonings and mix well. Pour egg mixture into small greased baking dish. Stir in onions and mushrooms. Sprinkle evenly with crumbled bacon.
5. Bake for 20 to 25 minutes or until eggs are completely set.
6. Remove from oven. Allow to cool 5 minutes. Slice in half and serve warm with Apple Oatmeal Muffins.