Apple, Bacon and Sweet Potato Mini Casseroles

These mini-casses can be made in under an hour. Refrozen or freeze leftovers for later enjoyment.


Ingredient Checklist


Instructions Checklist
  • Pre-heat oven to 350°F. Spray twelve muffin cups measuring 2 1/2 inches with cooking spray. Slice four bacon slices in half crosswise and chop the rest.
  • Large bacon pieces should be cooked in a 12-inch skillet until crispy. Place bacon on paper towels and drain. To the skillet, add chopped bacon, apple slices, and onion. Cook on medium for 5 minutes, stirring frequently. Cook sweet potato for 10 minutes, or until it is tender. Stir frequently. Add the thyme, pepper and stir.
  • Divide potato mixture among prepared muffin cups. Mix egg, milk and vanilla in a bowl. Pour potato mixture over the top. Sprinkle with cheese.
  • Bake for 25 minutes, or until puffy and a knife comes clean. Allow to cool in the cups for 5 minutes. Take out of cups. Add large pieces of bacon. Serve warm

Nutrition Facts

Serving Size: 2 mini-casses Exchanges1 medium-fat, 1 starch; 1/2 fruit; 1/2 lean.

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