Apple, Bacon and Sweet Potato Mini Casseroles

Apple, Bacon and Sweet Potato Mini Casseroles

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From: Diabetic Living Magazine

These sweet and savory mini casseroles are ready in just an hour. Refrigerate or freeze the leftovers to enjoy later.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Nonstick cooking spray
  • 10 slices lower sodium, less fat bacon
  • 2 cups chopped cooking apples
  • ½ cup chopped onion
  • 1 10-ounce sweet potato, peeled and cut into ¼-inch pieces
  • 2 teaspoons snipped fresh thyme or ½ teaspoon dried thyme, crushed
  • ¼ teaspoon black pepper
  • 1½ cups refrigerated or frozen egg product, thawed, or 6 eggs, lightly beaten
  • ¾ cup fat-free milk
  • ¾ cup shredded reduced-fat cheddar cheese (3 ounces)

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat twelve 2½-inch muffin cups with cooking spray. Cut four of the bacon slices crosswise into thirds; chop remaining bacon.
  2. In a 12-inch skillet cook large bacon pieces over medium until crisp. Drain bacon on paper towels; discard drippings. Add chopped bacon, apples, and onion to skillet. Cook over medium 5 minutes, stirring occasionally. Add sweet potato; cook 10 minutes or just until potato is tender, stirring frequently. Stir in thyme and pepper.
  3. Divide potato mixture among prepared muffin cups. In a medium bowl combine egg and milk; pour over potato mixture (cups will be full). Top with cheese.
  4. Bake 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. Top with large bacon pieces. Serve warm.

Nutrition information

  • Serving size: 2 mini casseroles
  • Per serving: 198 calories; 6 g fat(3 g sat); 3 g fiber; 22 g carbohydrates; 15 g protein; 16 mg cholesterol; 11 g sugars; 387 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 1 medium-fat protein, 1 starch, ½ fruit, ½ lean protein

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