Ingredients for Individual Breakfast Casseroles
- Hash Brown Potatoes
- Monterey Jack Cheese
- Bell Pepper
- Fresh Jalapeno
- Sweet Onion
- Garlic
- 2 large eggs
- Light Cream
- Salt and pepper to taste
- Pepper
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How to Make Individual Breakfast Casseroles
- Preheat oven to 400°F (200°C).
- Boil or microwave diced potatoes until tender, about 10-15 minutes. Drain thoroughly and ensure no excess water remains.
- Generously spray 8-ounce ramekins or oven-safe dishes with non-stick cooking spray.
- Press cooked potatoes evenly into the bottom of each ramekin, creating a firm base.
- Place ramekins on a baking sheet for stability and bake for 20 minutes, or until potatoes are lightly browned.
- Remove from oven and let cool slightly (10-12 minutes).
- While potatoes cool, reduce oven temperature to 350°F (175°C).
- In a small saucepan, sauté bell peppers, onion, and jalapeño (if using) in a little olive oil until tender-crisp, about 5-7 minutes.
- In a small bowl, whisk together eggs, heavy cream, minced garlic, salt, and pepper.
- Lightly spray the top of the potatoes and sides of the ramekins with non-stick cooking spray.
- Divide half of the shredded cheese evenly among the ramekins, placing it atop the potatoes.
- Spread the sautéed vegetable mixture over the cheese.
- Pour the egg mixture evenly over the vegetables.
- Top with the remaining cheese.
- Carefully return the ramekins to the baking sheet and bake at 350°F (175°C) for 25-35 minutes, or until the casserole is set, puffy, and golden brown.
- Let the casseroles rest for 5-10 minutes after baking.
- Run a knife around the edges of each ramekin to loosen the casserole.
- Invert each ramekin onto a serving plate.
- Tap gently to release the casserole from the ramekin.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
20g
Fat
109g
Carbs
16g
