Mini Breakfast Casseroles
The process of creating a miniature breakfast casserole was simple. We love breakfast, breakfast foods are delicious and easy to cook. We love miniature versions of things, they’re cute, this is just a fact. When these two ideas are joined together they yield a wonderful, flavor-packed, and easy-to-make breakfast delight.
An additionally exciting note is that with breakfast casseroles, you can truly tailor them to your own taste preferences. It’s honestly really hard to go wrong with flavor combinations when it comes to these. The final thing to keep in mind is, to have fun while making them because these little breakfast dishes aren’t just adorable, they’re delicious too!
Mini Breakfast Casseroles
Ingredients
- 2 hash brown patties, thawed
- 1/4 cup shredded cheese
- 8 strips Morningstar veggie bacon Or substitute with breakfast meat of choice
- 4 eggs
- 2 tablespoons milk
- 1 serrano pepper
- 4 cherry tomatoes
- 1/3 cipollini onion
- salt and pepper to taste
Instructions
Prepare the ramekins.
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Preheat the oven to 350°F and grease the bottoms and sides of four ramekins.
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Dust each ramekin with salt and pepper.
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Cut each hash brown patty in half and push it down into each ramekin to create a mold.
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Place the ramekins in the oven, on a baking sheet, for 10 minutes.
Prepare the filling.
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Clean and dice the onion, tomato, and pepper.
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Whisk the eggs and the milk together in a bowl.
Assemble.
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Remove ramekins from the oven and arrange two strips of bacon across the edge of each ramekin. [See picture below.]
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Distribute the vegetables evenly amongst the ramekins.
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Pour the egg into each ramekin, ensuring each ramekin has an equal amount.
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Top with grated cheese.
Bake for an additional 20-25 minutes.
