Individual Breakfast Casserole

Ideal for a “grab-and-go” breakfast or convenient for an everyday protein and veggie-packed breakfast or even lunch. This recipe make 12 to 18 individual breakfast casserole that can eaten immediately, stored in the refrigerator for 5 days or frozen and re-heated.

Individual Breakfast Casseroles    Yield: 12 to 18 depending on the depth of your muffin tins

About 1 to 2 tablespoons olive oil 

About 1 cup of mixed veggies (I used finely chopped onions, yellow & red peppers, button mushroom and spinach)

1 to 1 1/2 cups shredded cheese (I used Monterey Jack but will try Cheddar later)

12 eggs

1/2 cup half and half or  whole milk

A dash of Tabasco sauce & Worcestershire sauce 

1. Preheat oven to 375˚F. Note: Use silicon muffin “tins” for easy release of the casseroles; if using regular muffin tins, brush with oil. 
2. Heat oil in a skillet and sauté the vegetables just until softened. Cool veggies.
3. In a mixing bowl, whisk together eggs, half and half and seasonings.
   
4. Stir in cheese.
   
5. Ladle mixture evenly among muffin tins. 
   
6. Bake at 375˚F for 15 to 22 or 23 minutes (depending on depth of muffin tins) or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool a few minutes in the pan then serve. The casseroles may be stored in the refrigerator for 5 days; reheat in the microwave. Or, to freeze— cool individual casseroles completely, then wrap in plastic film, place in a freezer-safe bag for up to 3 months.
   
   
   

Recipe without photos . . . Individual Breakfast Casseroles    Yield: 12 to 16 depending on the depth of your muffin tins

About 1 to 2 tablespoons olive oil 

About 1 cup of mixed veggies (I used finely chopped onions, yellow & red peppers, button mushroom and spinach)

1 to 1 1/2 cups shredded cheese (I used Monterey Jack but will try Cheddar later)

12 eggs

1/2 cup half and half or use whole milk

A dash of Tabasco sauce & Worcestershire sauce 

1. Preheat oven to 375˚F. Note: Use silicon muffin “tins” for easy release of the casseroles; if using regular muffin tins, brush with oil. 
2. Heat oil in a skillet and sauté the vegetables just until softened. Cool veggies.
3. In a mixing bowl, whisk together eggs, half and half and seasonings.
4. Stir in cheese.
5. Ladle mixture evenly among muffin tins. 
6. Bake at 375˚F for 15 to 22 or 23 minutes (depending on depth of muffin tins) or until puffed and lightly browned and a toothpick inserted in the center comes out fairly clean. Cool a few minutes in the pan then serve. The casseroles may be stored in the refrigerator for 5 days; reheat in the microwave. Or, to freeze— cool individual casseroles completely, then wrap in plastic film, place in a freezer-safe bag for up to 3 months.