Saturday, October 12, 2013 / 5 Comments / Breakfast , Brunch , eggs , entertaining , Fall , make-ahead , Spring , Summer , Vegetarian , Winter
Overnight Mini Baked Egg Casseroles
An easy recipe for make-ahead egg casseroles served in ramekins. Customize with your favorite vegetables or use this broccoli and cheese recipe. This recipe is perfect for brunch or even a busy weeknight dinner.
Last week Yummy Hubby was out of town. As luck would have it, my dear friend Laurie's hubby was also traveling in Europe. The kids have been asking to have a slumber party ever since Laurie and her family stayed with us for a few days in May. So on Saturday evening I packed up the kids and went to Laurie's house for a sleepover party complete with pizza and a movie.
Think slumber parties are just for kids? Ooooh no. They may be even more fun for grown-ups. After the kids went to bed, Laurie and I stayed up until 1 am chatting and laughing in front of the fire. I highly recommend an occasional slumber party with a good friend.
Being the hostess with the mostess that she is, Laurie took 5 minutes that night to whip up a baked egg mixture. In the morning she popped the ramekins into the oven and soon we had a warm delicious breakfast. The kids loved it so much that I made individual egg casseroles for dinner this week when we were getting home late from ballet classes. I made the egg mixture in the morning and baked it when we got home, along with some rosemary garlic potatoes and a salad. These are very simple to make and can be customized with any veggies or cheese you like. My kids happen to love the broccoli and cheese combination.
The eggs puff up and brown nicely creating a crisp crust on top and a soft fluffy egg inside, similar to a frittata.
Overnight Mini Baked Egg Casseroles Recipe
printer friendly recipe
Yield: Makes 4
- 5 large eggs
- 1 cup milk or half-and-half
- 1 cup shredded mozzarella or cheddar cheese
- 1/8 teaspoon sea salt
- 1/4 teaspoon pepper
- 1 cup bite-sized broccoli florets
- 1 cup cubed ciabatta or French bread
- In a large bowl, whisk together eggs, milk, cheese, salt, and pepper. Stir in broccoli and bread. Coat the insides of 4 (8 oz.) ramekins with cooking spray. Pour egg mixture into ramekins and place on a cookie sheet. Cover with plastic wrap or foil and refrigerate overnight or until ready to bake.
- Preheat the oven to 350 degrees F. Remove plastic wrap but leave ramekins on the cookie sheet, as some egg mixture may overflow. Bake for 30 minutes or until tops are golden brown and egg is cooked through.
- Serve in ramekins, but be careful because they will be hot! We found it was easier for kids to eat this after removing the casseroles from the ramekins.
Other delicious additions:
- artichoke hearts
- goat or feta cheese crumbles
- sun dried tomatoes
- bell pepper
- small can green chilies
Gluten Free Option:
Trade the ciabatta for gluten free bread.