Napadavesindividualbreakfastcasseroles Recipes

INDIVIDUAL BREAKFAST CASSEROLES

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

Individual Breakfast Casseroles image

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

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

INDIVIDUAL BRUNCH CASSEROLES

I created this recipe one Sunday morning when I needed to use up some potatoes. Our two daughters especially look forward to sitting down to these individual casseroles. -Peggy Meador, Kell, Illinois

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 4 servings.

Number Of Ingredients 11

Individual Brunch Casseroles image

Steps:

Preheat oven to 350°. In a large skillet, saute potatoes, onion, celery and green pepper in 2 tablespoons oil until vegetables are crisp-tender. If necessary, add additional oil to prevent sticking. Remove from heat. , In a large bowl, whisk eggs, salt and pepper. Add cheese, bacon and mushrooms; mix well. Stir in potato mixture. Pour into four greased individual baking dishes. , Bake, uncovered, 25-35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.

Nutrition Facts : Calories 507 calories, Fat 31g fat (12g saturated fat), Cholesterol 261mg cholesterol, Sodium 995mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 4g fiber), Protein 23g protein.

Ingredients

3 cups shredded uncooked potatoes
3/4 cup diced onion
1/2 cup diced celery
1/2 cup diced green pepper
2 to 4 tablespoons canola oil
4 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1/2 pound sliced bacon, cooked and crumbled
1 can (4 ounces) mushroom stems and pieces, drained