Individual breakfast casseroles with eggs, bread, veggies and cheese are made in ramekins and can be customized to suit everyone’s tastes. They're 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.
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!
I made them again at Christmas, that year or the next, and served them with my healthy sausage balls and our family favorite cranberry apple salad.
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! 💕
(Though if you want one big casserole, this hash brown breakfast casserole is so yummy. And my classic sausage and egg casserole is a long-time family favorite.)
OK, let's get cooking.
Now, I’ve got some notes, tips and substitutions coming up on how to make individual breakfast casseroles. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making individual breakfast casseroles:
- Customize: 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! The casseroles will be smaller but will still cook through.
- 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.
- 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.
- 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.
- 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.)
- 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.
I hope you give this a try and I hope you love these mini breakfast casseroles 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! 💕
Enjoy!
XO,
Kathryn
Yield: 6 servings
Individual breakfast casseroles with eggs, bread, veggies and cheese are made in ramekins and can be customized to suit everyone’s tastes!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
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.
- 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.)
Notes
- Customize: 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! The casseroles will be smaller but will still cook through.
- 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.
- 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.
- 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.
- 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.)
- 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.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
6Serving Size:
1 casserole
Amount Per Serving:Calories: 297Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 390mgSodium: 761mgCarbohydrates: 16gFiber: 2gSugar: 5gProtein: 23g
Pin
Share
Tweet
Insights, advice, suggestions, feedback and comments from experts
I am an expert and enthusiast based assistant. I have access to a wide range of information and can provide assistance on various topics. I can help answer questions, provide information, and engage in detailed discussions. I have access to search results and can provide relevant snippets to support my responses. If you have any questions or need assistance, feel free to ask!
Now, let's dive into the concepts mentioned in this article.
Individual Breakfast Casseroles
Individual breakfast casseroles are a delicious and customizable dish made with eggs, bread, veggies, and cheese. They are baked in ramekins, making them perfect for serving a group and ensuring that everyone gets exactly what they want. The recipe allows for various substitutions and modifications to accommodate different dietary preferences and restrictions. The individual nature of these casseroles allows for flexibility in adding or leaving out ingredients, such as bread, vegetables, and cheese. The recipe suggests using whole wheat bread, cherry tomatoes, chopped fresh spinach, and shredded mozzarella cheese, but these can be substituted with other options based on personal preferences.
Customization
One of the key features of these individual breakfast casseroles is their customizability. You can easily customize the recipe to suit your taste and dietary needs. Here are some customization options mentioned in the article:
- Gluten-free or low-carb: If you follow a gluten-free or low-carb diet, you can skip the bread in the recipe. The casseroles will be smaller but will still cook through.
- Vegetables: You can use your favorite vegetables in place of or in addition to the suggested tomatoes and spinach. If you choose vegetables that are harder, like zucchini or peppers, you can quickly sauté them in a pan or steam them for a few minutes to soften them before adding them to the ramekins.
- Cheese: While the recipe suggests using mozzarella cheese, you can also use other types of cheese, such as goat cheese or cheddar.
- Eggs: If you or someone you're cooking for has an egg allergy, you can substitute egg beaters for the egg mixture.
- Ramekins: The recipe recommends using 4" ramekins, but you can adjust the size based on your preference. The baking time may vary depending on the size of the ramekins.
Recipe Instructions
To make these individual breakfast casseroles, follow these steps:
- Preheat the oven to 350°F.
- Spray 6 ramekins (4" diameter size) with cooking spray and place them on a baking sheet.
- Place torn pieces of bread in the bottom of each ramekin.
- Add desired toppings, such as tomatoes, spinach, and cheese, on top of the bread.
- In a large bowl, beat the eggs with milk, ground mustard, salt, and black pepper until well combined.
- Use a measuring cup or ladle to divide the egg mixture evenly among the ramekins. Each ramekin should have about 3/4 cup of the egg mixture.
- Place the baking sheet with the ramekins in the preheated oven and bake for 30-35 minutes, or until the casseroles are set.
- Let the casseroles sit for 5 minutes before serving. You can serve them in the ramekins or use a knife to loosen the casseroles and serve them on a plate.
Nutritional Information
According to the article, each serving of the individual breakfast casserole contains approximately 297 calories. The total fat content is 15g, saturated fat is 6g, trans fat is 0g, unsaturated fat is 8g, cholesterol is 390mg, sodium is 761mg, carbohydrates are 16g, fiber is 2g, sugar is 5g, and protein is 23g.
I hope you find this information helpful! If you have any more questions or need further assistance, feel free to ask.
