Apple, Bacon and Sweet Potato Mini Casseroles
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)
Directions
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.
