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

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray. Cut four of the bacon slices crosswise into thirds; chop remaining bacon.

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  • 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.

Nutrition Facts

198 calories; 6 g total fat; 16 mg cholesterol; 387 mg sodium. 22 g carbohydrates; 15 g protein; Full Nutrition

Reviews (1)

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Rating: 5 stars
10/03/2019
Delicious! It does take a full hour to prep before placing it in the oven. But, worth it. I take them to work for breakfast in the morning with coffee. Bonus that it has a healthy combination of ingredients. Read More