Individual Breakfast Casseroles
photo by Swirling F.
- Ready In:
- 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
- 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.
Sue this is a wonderful idea! You can fix them so many different ways. Instead of the frozen hash browns, I shredded a small white potato washed with skin. I divided the potato between 2 ramekins, baked as directed. Did not have monterey jack cheese so I used a combination of feta and freshly grated parmesan. Also, for color used a red bell pepper and egg substitute instead of the egg and eliminated the cream. This goes into my keeper book!
I really hate when people change your recipe and then write a negative review. lol<br/>I made it as a casserole and it was wonderful. I did add cudighi, it's an Italian sausage found in the UP of MI. I divide it into portions for husband's breakfast. I wanted a recipe with a crispier hashbrown, thank you for this.
I wanted a make ahead, ramekin-sized b'fast dish my DH could nuke & eat w/cereal b4 going to work or take on fishing trips. These are a fast fix for me cuz he loves fried potatoes, I almost always have them in my fridge & I got to skip the cooking step. I made a more traditional version (no jalepeno & bacon added). He loved em! Thx.
RECIPE SUBMITTED BY
You know me as Sue L or Sue Lau. I write a food blog at palatablepastime.com which specializes in Midwestern, Amish, Southern, and Ethnic recipes. Most of which are my own recipes. There are a few there that aren't, but not many. And really, since the best of my recipes here are my recipes, it tells me you guys like me just a teensy bit. ;) I post all my latest stuff on my blog including new recipes, updates to older recipes and (hopefully) much better photos. So don't be shy in dropping by. If you like my stuff here you will LOVE my stuff there. Seriously.