Apple, Bacon and Sweet Potato Mini Casseroles

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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.