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Apple, Bacon and Sweet Potato Mini Casseroles
Diabetic Living Magazine
“These sweet and savory mini casseroles are ready in just an hour. Refrigerate or freeze the leftovers to enjoy later.”
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)
1Preheat 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.
2In 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.
3Divide 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.
4Bake 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.