Individual Breakfast Casserole

Sometimes, the tastiest things are those that are made especially, specifically for you. That’s why i love single serve, individual breakfast casseroles so much.

One of the most frustrating things (ON THIS PLANET) is cooking something only to be received with a picky eater on the other side “didn’t you know i don’t like red peppers?!” Not only have i been there, i’ve lived it. My husband is definitely a picky eater but truly pretends to be easy going with food. He had me tricked for a few years before we got married, but i’ve figured him out. I know what he likes and i know what he doesn’t. Unfortunately, most of the time, he doesn’t like the things that i like. Like for example… CHEESE. Or cream sauces, or lamb, or stews, etc, etc, etc. You get the picture. So i’ve learned the hard way that if i have the ability to customize, i should customize, that way everyone gets what they want. This recipe for individual breakfast casseroles is perfect because you can prep a whole slew of ingredients and make everyone’s perfect casserole with no fuss at all. You’ll need some ramekin bowls, but those are always convenient to have around so they’re worth the investment if you don’t already have them! You’re going to notice that this recipe isn’t too specific- it’s meant to be that way, honestly. Besides the necessities which are ramekin bowls, tortillas, eggs and cooking spray, you can add whatever veggies, meats or cheeses that you like!

Give this recipe a try! Leave your feedback and some love. If you make this recipe and post it on social media, use the hashtag #HHrecipe

Total Time: 15 minutes

Yield: 5 individual servings

Ingredients:

1. 4 eggs

2. 1/2 cup whole milk

3. 2 large flour tortillas

4. cooking spray

5. cheese of your liking- i used Jarlsberg but you can use any cheese that melts that you like.

6. finely chopped toppings of your choice- examples: bell peppers, sausage crumbles, ham, broccoli, mushrooms, spinach, tomatoes.

7. salt and pepper to taste.

Method:

1. pre-heat your oven to 350 degrees Fahrenheit.

2. coat all of your ramekin bowls generously with cooking spray. This will prevent your tortilla from sticking to the bowl when it bakes. you want the tortilla to be able to slide right out, if you so choose once it’s cooked and done.

3. flip your ramekin bowl upside down on the tortillas and trace the outline with a knife. Cut through the tortilla and insert the tortilla into the bowl as if to line it and make a casing to hold your casserole.

4. whisk your eggs and milk together until you see a froth form on the top. This will ensure that your eggs come out nice and fluffy.

5. pour the egg and milk mixture into each of the ramekins ensuring that you DO NOT fill all the way to the top. Eggs fluff up and rise and you do not want them to overflow from the bowl. Fill the bowl about 3/4 of the way to the top.

6. customize each bowl with the toppings and additions of your choice by sprinkling a few of each topping you like into the bowls. Be sure not to overwhelm each bowl with toppings because you want to be able to taste the egg as well.

7. place the ramekins on a baking tray to ensure even cooking and bake in the oven for 10-15 minutes or until the egg has risen to the top and there is a golden color to the tortilla and the eggs alike.

8. remove from the oven once fully cooked and allow to cool for a minute before flipping the casseroles over onto a plate and serving with a side of sour-cream, guacamole, salsa or fruit of your choice!