Nutrition per serving may change if servings are adjusted.
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)
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.
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.
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.
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.