Apples, Sweet Potato & Bacon Mini Casseroles


Tasty mini casseroles ready in just an hour. Great refreshing brunch for all time of the day. You have them as snack when busy week is ahead. Refrigerate or freeze the leftovers to enjoy later.


Ingredient Checklist

  • Olive oil
  • 10 slices lower sodium, less fat bacon
  • 2 cups chopped cooking apples
  • ½ cup chopped onion
  • 1 big 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
  • 6 eggs, lightly beaten
  • ¾ cup milk
  • ¾ cup cheddar cheese



  • Step 1
  • Preheat oven to 350 degrees F/ 180 C. Coat twelve large muffin cups with olive oil. Cut four of the bacon slices crosswise into thirds; chop remaining bacon.
  • Step 2
  • In a 12-inch 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 5 minutes, stirring occasionally. Add sweet potato; cook 10 minutes or just until potato is tender, stirring frequently. Stir in thyme and pepper.
  • Step 3
  • Divide potato mixture among prepared muffin cups. In a medium bowl combine egg and milk; pour over potato mixture (cups will be full). Top with cheese.
  • Step 4
  • Bake 25 minutes or until puffed and a knife comes out clean. Cool in cups 5 minutes. Remove from cups. Top with large bacon pieces. Serve warm.

Nutrition Facts

Serving Size:

2 mini casseroles

Per Serving:

198 calories; protein 15g; carbohydrates 22g; dietary fiber 3g; sugars 11g; fat 6g; saturated fat 3g; cholesterol 16mg; sodium 387mg.


1 medium-fat protein, 1 starch, 1/2 fruit, 1/2 lean protein

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