Posted on by Cary Gersh

Mini Breakfast Casseroles

Mini Breakfast Casseroles
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
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Saturated Fat 0g
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
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Sodium 0mg
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Total Carbohydrates 0g
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Dietary Fiber 0g
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Sugars 0g
Protein 0g
Vitamin A
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Vitamin C
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Calcium
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Iron
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the ramekins
  1. Cooking spray
  2. 3 slices whole wheat bread, cubed
  3. 1 pint cherry tomatoes, halved
  4. 1 ½ cups chopped fresh spinach
  5. 1 to 1 ½ cups shredded mozzarella cheese
For the egg mixture
  1. 12 large eggs
  2. 1 cup milk (2%, skim or your favorite)
  3. 1 teaspoon ground mustard
  4. 1 teaspoon kosher salt
  5. ½ teaspoon black pepper
Instructions
  1. Preheat the oven to 350.
  2. Spray 6 ramekins (4” diameter size) with cooking spray. Place on a baking sheet and set aside.
  3. 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!
  4. Next, make the egg mixture. Beat the eggs in a large bowl with milk, mustard, salt and pepper, until well combined.
  5. 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.
  6. 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.)
Customize
  1. Vegetables: 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.
  2. Cheese: 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.
  3. Bread: 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.
  4. Eggs: 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.)
  5. Ramekins: 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.
Adapted from Family Food - On the Table
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Adapted from Family Food - On the Table
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