Individual Breakfast Casseroles
Individual breakfast casseroles with eggs, bread, veggies and cheese are made in ramekins and can be customized to suit everyone’s tastes!
Yield: 6 servings
Ingredients
For the ramekins:
- Cooking spray
- 3 slices whole wheat bread, cubed
- 1 pint cherry tomatoes, halved
- 1 ½ cups chopped fresh spinach
- 1 to 1 ½ 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
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F.
- 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 ¾ 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.)
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Notes
Customize: The individual part of these casseroles is the key! You can adjust them to suit your needs. Tons of details and examples in the written post above.
Ramekins: 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.
Leftovers: If you have extras that you want to store and keep to pull out for a breakfast another day, just let them cool completely, then refrigerate for up to 4-5 days. You can either cover the ramekins and store them that way, or remove the casserole from the ramekin and store in a container. You can freeze any extra mini casseroles as well for up to 3 months. Just note that if you have watery vegetables in yours, that can impact the texture.
Video
Nutrition
Serving: 1casserole | Calories: 297kcal | Carbohydrates: 16g | Protein: 23g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Cholesterol: 390mg | Sodium: 761mg | Fiber: 2g | Sugar: 5g
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