Napadavesindividualbreakfastcasseroles Recipes

INDIVIDUAL BREAKFAST CASSEROLES

Individual Breakfast Casseroles image

Make and share this Individual Breakfast Casseroles recipe from Food.com.

Provided by PalatablePastime

Categories Breakfast

Time 1h

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup hash brown potatoes (refrigerated or thawed frozen)
1/2 cup shredded monterey jack cheese
1/4 cup finely chopped bell pepper
1/2-1 large fresh jalapeno, seeded and chopped
1/4 cup chopped sweet onion
1 clove garlic, minced
1 egg, lightly beaten
1/4 cup light cream or 1/4 cup half-and-half
salt
pepper

Steps:

Prheat oven to 400°F.
Drain thawed potatoes and make sure there is no excess water on them.
Spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.
Press potatoes into the bottom of the ramekin.
Place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges.
Remove from oven and allow to cool for 10-12 minutes.
Right after removing from oven, reduce oven temp to 350°F.
In a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.
In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper.
Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I like butter-flavored).
Place half the cheese on top of the potatoes in the ramekin.
Cover this cheese with the sauteed peppers and onion.
Pour egg mixture over that.
Top with remaining cheese.
Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.
Allow to rest 5-10 minutes after cooking.
Then run a knife around the edges of the ramekin, and invert onto a serving plate.
Tap lightly, and carefully lift ramekin away from casserole.
Serve warm.

Nutrition Facts : Calories 739.2, Fat 48.2, SaturatedFat 21.8, Cholesterol 275.9, Sodium 801.4, Carbohydrate 50.9, Fiber 5.3, Sugar 5.2, Protein 26.3

OVERNIGHT BREAKFAST CASSEROLE

Overnight Breakfast Casserole image

I love this recipe because it is really easy to fix the night before when you are having company the next morning or maybe taking it to work or something. This recipe came from the Telephone Pioneers Cookbook "Calling all Cooks."

Provided by Rhonda Toothaker

Categories Breakfast

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

6 slices bread, dried or toasted and cubed
1 lb sausage
1 1/2 cups shredded sharp cheddar cheese
6 eggs
2 cups milk
1 teaspoon dry mustard
salt and pepper

Steps:

Sprinkle bread cubes into greased 7X12 inch baking dish.
Cook sausage and sprinkle along with cheese over the bread cubes.
Beat eggs in mixer bowl.
Add milk, dry mustard, salt and pepper; mix well.
Pour over layers.
Chill, covered overnight.
Bake uncovered at 350 degrees for 40 to 45 minutes or until set and golden brown.
Yield: 8 servings.

Nutrition Facts : Calories 410.8, Fat 29.8, SaturatedFat 12.7, Cholesterol 203.2, Sodium 827.5, Carbohydrate 14.3, Fiber 0.5, Sugar 1.1, Protein 20.3

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