Recipe Image

Apple, Bacon and Sweet Potato Mini Casseroles

  • 30 m
  • 1 h
Diabetic Living Magazine
“These sweet and savory mini casseroles are ready in just an hour. Refrigerate or freeze the leftovers to enjoy later.”

Ingredients

    • 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)

Directions

  • 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.
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