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.
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
NOTES
- 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
- sausage
- mushrooms
- bell pepper
- small can green chilies
