Dinner
Apple, Bacon and Sweet Potato Mini Casseroles
Crispy bits of bacon and sweet potato mingle with tender apple and onion beneath a cloud of cheesy egg that puffs golden at the edges. Each warm bite delivers savory, slightly sweet comfort in a neat little cup.
- Total
- 1 hr 10 min
- Prep
- 30 min
- Cook
- 40 min
- Serves
- 6
Nutrition per Serving
- Calories
- 198
- Protein
- 15g
- Carbs
- 22g
- Fat
- 6g
- Fiber
- 3g
- Sugar
- 11g
- Sodium
- 387mg
Ingredients
- Nonstick cooking spray
- 10 slices lower sodium, less fat bacon
- 2 cup chopped cooking apples
- 1/2 cup chopped onion
- 1 10-ounce sweet potato, peeled and cut into 1/4-inch pieces
- 2 tsp snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
- 1/4 tsp black pepper
- 1 1/2 cup refrigerated or frozen egg product, thawed, or 6 eggs, lightly beaten
- 3/4 cup fat-free milk
- 3/4 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.