Individual breakfast casseroles with eggs, bread, veggies and cheese are made in ramekins and can be customized to suit everyone’s tastes – great for a crowd!
Hi friends! Have you recovered from Cinco de Mayo? Did you blow it out and drink all the margaritas and eat all the yummy food?
We were in for the night but I did make a festive dinner for my husband and I on Friday night and of course we sipped on some fun drinks. The rest of the weekend was low-key, with a kids birthday party and a neighborhood BBQ thrown in for a little fun ❤️
But let’s get right down to it today.
AKA, tell me about the FOOD already lady!
The first time I made these individual breakfast casseroles was for my Mom for Mother’s Day a few years ago. I served them with my whole wheat blueberry waffles (with a hint of orange), chicken sausages and a fruit salad. (Though next time I want to try this boozy fruit salad and these glazed chicken sausage pineapple bites – yum!)
Her verdict that morning?
“This is the best breakfast I’ve ever had.” 😃
And they love to eat out for brunch, so that’s really saying something!
A delicious Christmas morning indeed! ❤️
So yes, I have played with these individual breakfast casseroles a lot over the years! I love that they are so versatile and customizable so that I can make them work for everyone in our family!
✔️ I could make them for M when she was younger and had a milk allergy. I would just use her soy milk and her non-dairy cheese.
✔️ I can make them for my Mom who has an egg allergy. I substitute Egg Beaters for her ramekin.
✔️ I can make them for my Dad, who is picky about vegetables, and just include his favorites.
✔️ I can make them for my mother-in-law, who doesn’t eat gluten, and use her gluten-free bread or leave it out altogether.
See what I mean? This is perfect for serving a group and making sure everyone gets just what they want! 💕
A few notes on these individual breakfast casseroles:
- The individual part of these casseroles is the key! You can add or leave out any of the solids. Gluten-free or low-carb? Skip the bread! They’ll be smaller but will still cook through.
- You can also use your favorite veggies here in place of or in addition to the tomatoes and spinach. If you want to use zucchini, peppers or something else that’s a bit harder, you can sauté them in a pan quickly or steam them for a few minutes to soften them before placing them in the ramekins.
- I wrote the recipe for mozzarella cheese below but we’ve also used goat cheese here. And cheddar or any other shredded cheese could certainly work too.
- I normally use whole wheat bread (since that’s what we usually have on hand) but I’ve made it before with a harder French bread before and that worked great too.
- You can substitute egg beaters for the egg mixture (all or part of it), if you prefer. (I’ve done this for my Mom’s ramekin because she has an egg allergy.)
- Oh, and I use 4” ramekins like these. The full recipe makes 6 large ramekins – these are big servings! You can adjust to how many you need or try a smaller size and keep an eye on the baking time.
I hope you give this a try and I hope you love them as much as I do!
And I’d love to hear if you do make them – tag me on Instagram or leave me a comment below and let me know what variations you tried.
And to all the mamas, I hope you have a fantastic Mother’s Day!
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Individual breakfast casseroles
For the ramekins:
- Cooking spray
- 3 slices whole wheat bread, cubed
- 1 pint cherry tomatoes, halved
- 1 1/2 cups chopped fresh spinach
- 1 to 1 1/2 cups shredded mozzarella cheese
For the egg mixture
- 12 large eggs
- 1 cup milk (2%, skim or your favorite)
- 1 teaspoon ground mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Preheat the oven to 350.
Spray 6 ramekins (4” diameter size) with cooking spray. Place on a baking sheet and set aside.
Place torn pieces of bread in bottom of each ramekin and then top with desired toppings: tomatoes, spinach and mozzarella cheese are suggested here but you can absolutely substitute!
Next, make the egg mixture. Beat the eggs in a large bowl with milk, mustard, salt and pepper, until well combined.
Use a measuring cup or ladle to divide egg mixture evenly among the 6 ramekins. You’ll need about 3/4 cup of the egg mixture for each ramekin.
Place the baking sheet with the ramekins in the oven and bake at 350 for 30-35 minutes, until set. Let sit for 5 minutes before serving. (You can serve in the ramekins or use a knife to loosen the egg casseroles from each ramekin and serve on a plate.)
I have lots of notes in the post above about how you can adapt this recipe and make various substitutions. Tons of options here!
I use 4” ramekins like these.
|Amount Per Serving||As Served|
|Calories 322kcal Calories from fat 180|
|% Daily Value|
|Total Fat 20g||31%|
|Saturated Fat 8g||40%|
|Dietary Fiber 2g||8%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|