Individualbreakfastcasseroles Recipes

INDIVIDUAL BRUNCH CASSEROLES

Steps:

• Preheat oven to 350°. In a large skillet, saute potatoes, onion, celery and green pepper in 2 tablespoons oil until vegetables are crisp-tender. If necessary, add additional oil to prevent sticking. Remove from heat. , In a large bowl, whisk eggs, salt and pepper. Add cheese, bacon and mushrooms; mix well. Stir in potato mixture. Pour into four greased individual baking dishes. , Bake, uncovered, 25-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

INDIVIDUAL BREAKFAST CASSEROLES

Steps:

• Prheat oven to 400°F.
• Drain thawed potatoes and make sure there is no excess water on them.
• Spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.
• Press potatoes into the bottom of the ramekin.
• Place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges.
• Remove from oven and allow to cool for 10-12 minutes.
• Right after removing from oven, reduce oven temp to 350°F.
• In a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.
• In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper.
• Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I like butter-flavored).
• Place half the cheese on top of the potatoes in the ramekin.
• Cover this cheese with the sauteed peppers and onion.
• Pour egg mixture over that.
• Top with remaining cheese.
• Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.
• Allow to rest 5-10 minutes after cooking.
• Then run a knife around the edges of the ramekin, and invert onto a serving plate.
• Tap lightly, and carefully lift ramekin away from casserole.
• Serve warm.

INDIVIDUAL HAM CASSEROLES

Steps:

• Preheat the oven to 350 degrees F. Generously spray 24 muffin cups (2 standard muffin tins) with cooking spray.
• Crack the eggs into a bowl; add the salt, black pepper and chili powder. Whisk until combined. Add the ham, Cheddar, bell peppers and onions and stir.
• With a measuring cup, scoop the mixture into the muffin cups. Bake for 20 to 22 minutes, until puffy and just barely set.
• Within a minute or two, the casseroles will start to flatten just a little bit -- this is normal! Run a knife along the edges of each muffin cup and lift the casseroles out of the pan. Serve warm or at room temperature.

INDIVIDUAL BREAKFAST CASSEROLES

Steps:

• 1. Preheat oven to 400. Brown slice(s) of breakfast sausage
• 2. Butter individual ramekins, and sprinkle 1tsp crumbled cornbread in bottom.
• 3. Add 1 slice of tomato to each ramekin and sprinkle 1tsp crumbled cornbread on top.
• 4. Add 1 slice of browned breakfast sausage to each ramekin and sprinkle 1tsp crumbled cornbread on top
• 5. Crack 1 egg in each ramekin and add 1 1/2 tablespoon of heavy cream sprinkle with salt, pepper and shredded cheddar cheese
• 6. Set ramekin(s) in water bath and bake at 400 for 15min or till yoke is desired firmness. Enjoy!!!

INDIVIDUAL BREAKFAST QUICHE

Steps:

• 1. Preheat oven to 350 degrees
• 2. In a frying pan, brown sausage, onion and garlic together. Let cool in a bowl lined with paper towels to soak up grease.
• 3. In a medium mixing bowl, whisk eggs with milk and curry powder. Add shredded cheese and stir.
• 4. Once meat mixture is cooled to at least room temperature stir into egg mixture.
• 5. Spray small ramekin baking dishes with olive oil cooking spray. Spoon egg and sausage mixture evenly between the ramekins until 3/4 full. Grind fresh pepper on top of each. Place all ramekins on a cooking sheet and place in the oven for 30 to 45 minutes or until toothpick stuck in the center comes out clean.

INDIVIDUAL HASH BROWN BREAKFAST CASSEROLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, butter, garlic powder, and onion powder together in a bowl until well combined. Divide mixture evenly and press into the bottom and up the sides of a 12-cup muffin tin.
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until no longer pink, about 5 minutes. Add mushrooms and bell pepper; saute until softened, 5 to 7 minutes.
• Whisk eggs and milk together in a large bowl. Mix in sausage mixture, Cheddar cheese, and spinach. Season with herbes de Provence, salt, and pepper. Pour evenly into the muffin cups.
• Bake in the preheated oven until egg no longer jiggles when the tin is gently shaken, 25 to 30 minutes. Allow to cool slightly before serving.