Mini casseroles with apples, bacon, and sweet potatoes 

These sweet and savory little casseroles are ready in an hour. Keep the leftovers in the refrigerator or freezer for later use.  

Ingredient

– Nonstick cooking spray – 10 slices lower sodium, less fat bacon – 2 cups chopped cooking apple – ½ cup chopped onion – 1 (10 ounce) sweet potato, peeled and cut into 1/4-inch piece

– 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)

Direction

Preheat oven to 350°F. Spritz a 12-cup muffin tray with cooking spray. Cut four bacon pieces crosswise into thirds, and cut the rest.  

Cook big bacon pieces over medium until crisp. Drain bacon on paper towels and discard the drippings. Chop the bacon, apples, and onion and add them to the skillet. 

Cook 5 minutes over medium heat, stirring occasionally. Stir in the sweet potato and simmer for 10 minutes or until just soft. Stir in the pepper and thyme. 

Divide potato mixture evenly among muffin cups prepared. In a medium bowl combine egg and milk; pour over potato mixture. Top with cheese.  

Bake 25 minutes or until puffy and knife comes out clean. Cool 5 minutes in pan. Remove from cups. Top with large bacon slices. Serve hot.

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