Mini Egg Casserole Recipes

SUPER EASY EGG CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Stir Cheddar cheese, eggs, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into prepared baking dish.
• Bake in the preheated oven until eggs are set, 20 to 25 minutes.

MINI EGG CASSEROLE

Steps:

• Place the hash brown patty in a greased 3-cup baking dish. Arrange onion and green pepper around patty. Sprinkle with ham, mushrooms and cheese. , In a small bowl, whisk the eggs, cream, salt, pepper and mustard; pour over cheese. Top with tomato. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

MINI EGG CASSEROLE

Steps:

• Place the hash brown patty in a greased 3-cup baking dish.
• Arrange the stir-fry blend around patty.
• Sprinkle with ham, mushrooms and cheese.
• In a small bowl, whisk the eggs, cream, salt, pepper and mustard; pour over cheese.
• Top with tomato slices.
• Bake uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.

MINI VEGETABLE CASSEROLE TOPPED WITH A FRIED DUCK EGG AND APPLE BUTTER

Steps:

• Clean the collard greens and Swiss chard thoroughly by washing them in a bath of cold water. Chop the greens into 1-inch wide pieces. In an 8-quart stock pot, over medium-low heat, add 1 tablespoon of olive oil and the garlic and saute until slightly brown.
• Add the greens, the vegetable stock, the salt, cracked black pepper, hot sauce, sugar, and apple cider vinegar. Bring to a boil over medium heat, then reduce the heat to a simmer, and cook covered, for 2 hours. Using tongs, toss the greens periodically.
• To create mini casseroles, divide the greens evenly among 4-ounce soup bowls or vessels and top each with some of the sun-dried tomatoes.
• In a nonstick 8-inch saute pan, over low heat, add some olive oil and fry the duck eggs, over easy, about 1 to 2 minutes on each side. Using a spatula, top each casserole with a fried egg. Garnish each with a teaspoon of apple butter and serve.

MINI HAM AND EGG CASSEROLES

Steps:

• Preheat oven to 350 degrees.
• Grease 12 cup muffin pan & fill each halfway with bread cubes. Top each with a cream cheese slice.
• Heat evoo and add ham, scallion whites, & a pinch of pepper. Cook & stir until scallions are tender, about 5 minute Stir in half & half and bring to a simmer just before removing from heat.
• In a bowl, whisk eggs & thyme, then whisk in half & half mixture. Fill the muffin cups with the egg mix & bake until puffed and golden around the edges, about 15 minute Run a knife around edges & invert onto a cooling rack.
• Drizzle tomato slices w/evoo, top w/scallion greens and season w/ salt & pepper. Serve alongside mini ham casseroles & enjoy!

SCRAMBLED EGG MUFFINS

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink; drain., In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder and pepper. Stir in sausage and cheese., Spoon by 1/3 cupfuls into greased muffin cups. Bake until a knife inserted in the center comes out clean, 20-25 minutes.Freeze option: Cool baked egg muffins. Cover and place on waxed paper-lined baking sheets and freeze until firm. Transfer to freezer container; return to freezer. To use, place in greased muffin pan, cover loosely with foil and reheat in a preheated 350° oven until heated through. Or, microwave each muffin on high 30-60 seconds or until heated through.