Description
These Individual Breakfast Casseroles are a delicious and customizable way to start your day! Baked in 8-ounce ramekins, they’re perfect for portion control, meal prep, or impressing guests at brunch. Packed with eggs, cheese, breakfast sausage, and fresh vegetables, these mini casseroles are easy to make, versatile, and freezer-friendly.
Ingredients
- 6 large eggs
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ cup shredded cheese (cheddar, mozzarella, or your choice)
- ½ cup cooked breakfast sausage (crumbled)
- ½ cup diced vegetables (bell peppers, onions, or mushrooms)
- ½ cup fresh spinach (chopped)
- Cooking spray
Instructions
- Preheat Oven – Set to 375°F (190°C). Grease four 8-ounce ramekins with cooking spray.
- Mix the Egg Mixture – In a large bowl, whisk together eggs, milk, salt, pepper, garlic powder, and cheese until well combined.
- Assemble – Evenly distribute the sausage, diced vegetables, and spinach among the ramekins. Pour the egg mixture over the fillings, leaving space at the top.
- Bake – Place ramekins on a baking sheet and bake for 20-25 minutes, or until eggs are set and tops are golden.
- Serve – Let cool for a few minutes, then serve warm.
Notes
- Make-Ahead: Assemble the night before, refrigerate, and bake fresh in the morning.
- Dairy-Free Option: Use plant-based milk and dairy-free cheese.
- Storage: Refrigerate for up to 3 days or freeze for up to 1 month.
- Reheating: Microwave for 1-2 minutes or bake at 350°F (175°C) for 10 minutes.
