English Muffins with Fresh Cheese, Beetroot, and Sweet Potato

Introduce a twist to your breakfast or brunch with our savory English Muffins featuring fresh cheese, beetroot, and sweet potato. This unique combination brings together the mild creaminess of fresh cheese with the earthy sweetness of beetroot and sweet potato, all encased in a soft, fluffy English muffin. Perfect for a nutritious start to the day or as a sophisticated snack, these muffins are not only delicious but also visually striking. Follow our easy recipe to bake these flavorful muffins that are sure to impress with their taste and vibrant colors.

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Preparation 10 min
Baking 15 min
Servings 4
Level Débutant

Recipes > Themes > Brunch > English Muffins with Fresh Cheese, Beetroot, and Sweet Potato

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Preparation steps

Step 1
Cook the sweet potato and beet in boiling water for 15-20 minutes.
They should remain slightly firm.
Peel and dice. Mix together, then add a pinch of salt, a turn of the mill and a drizzle of olive oil.
Set aside for later.
Step 2
Make the muffins according to the linked recipe, remembering to make them a little larger in diameter.
Toast the muffins either in the oven or in a toaster.
They should be lightly browned.
Set aside for later.
Step 3
Place the ricotta, Philadelphia cheese and mustard in a bowl.
Mix well.
Step 4
Add finely chopped shallot and chives.
Season with salt and pepper and mix well.
Step 5
Finally, prepare the muffins.
Cut the muffins in half and place the cream cheese on one side.
Step 6
Then add the diced beet and sweet potato.
Add the pumpkin seeds and finish with the muffin cap.
Bon appétit!

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English Muffins with Fresh Cheese, Beetroot, and Sweet Potato

Ingredients

English Muffins : 4
Ricotta cheese : 150 grams
Philadelphia Cheese : 150 grams
Beetroot : 50 grams
Sweet potato : 50 grams
Squash seeds : 15 grams
Mustard : 2 teaspoons
Shallot : 1
Chives (Sprigs) : 16
Filet d'huile d'olive : 1 tablespoon
Salt : 1 pinch
Pepper : 1 pinch

Preparation steps

Cook the sweet potato and beet in boiling water for 15-20 minutes.
They should remain slightly firm.
Peel and dice. Mix together, then add a pinch of salt, a turn of the mill and a drizzle of olive oil.
Set aside for later.
Make the muffins according to the linked recipe, remembering to make them a little larger in diameter.
Toast the muffins either in the oven or in a toaster.
They should be lightly browned.
Set aside for later.
Place the ricotta, Philadelphia cheese and mustard in a bowl.
Mix well.
Add finely chopped shallot and chives.
Season with salt and pepper and mix well.
Finally, prepare the muffins.
Cut the muffins in half and place the cream cheese on one side.
Then add the diced beet and sweet potato.
Add the pumpkin seeds and finish with the muffin cap.
Bon appétit!