These sweet and savory mini casseroles are ready in just an hour. Refrigerate or freeze the leftovers to enjoy later.
Apple, Bacon and Sweet Potato Mini Casseroles
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 1/4-inch pieces
- 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme crushed
- ¼ teaspoon black pepper
- 1 ½ 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)
Instructions
- Preheat oven to 350ºF. Coat a 12-cup muffin tin with cooking spray. Cut 4 of the bacon slices crosswise into thirds; chop the remaining bacon.
- In a large 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 for 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 the 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. Let cool in the pan for 5 minutes. Remove from cups. Top with large bacon pieces. Serve warm.
Notes
Equipment
12-cup muffin tin, large skillet
