Individual Breakfast Casseroles

READY IN: 1hr
SERVES: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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