by Diana Rattray
These breakfast casseroles are not only easy and convenient, they’re low-carb and delicious! The eggs are baked with sausage, diced tomatoes, and cheese. The casseroles are also versatile. Feel free to customize them with what you have on hand. Use leftover veggies, bacon, pepper jack cheese, or herbs. These mini breakfast casseroles are similar to shirred eggs, but made heartier with the sausage and vegetables. This recipe is easily scaled up or down for 1, 2, or a crowd.
Bake and serve the casseroles in ramekins or mini cocottes.
Recipe Variations
- Protein: Instead of sausage, use bacon, diced ham, chicken, turkey, leftover taco meat, meat-free crumbles, hot dogs, or tofu.
- Cheese: The possibilities are endless! Use Gruyère, Swiss, pepper jack, havarti, fontina, or a Mexican blend.
- Vegetables: Try sautéed mushrooms, chopped hot or mild peppers, chives, chopped spinach, or leftover chopped vegetables.
This ham and egg breakfast casserole is another tasty all-in-one breakfast bake, and it’s the perfect size for a smaller family. Or you might like this flavorful breakfast casserole with chorizo.
PrintIndividual Breakfast Casseroles
Bake these single-serve casseroles in ramekins of miniature baking dishes. The casseroles make a hearty low-carb breakfast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Bake
Ingredients
- 2 tablespoons butter, softened
- 2 teaspoons vegetable oil
- 6 to 8 links of smoked breakfast sausage or about 8 to 12 ounces of andouille sausage, thinly sliced
- 1/2 cup thinly sliced scallions
- 1 medium plum tomato, diced
- salt and freshly ground black pepper
- 8 large eggs
- 4 tablespoons heavy cream
- shredded cheddar cheese
Instructions
- Heat oven to 350 F.
- Generously butter four 6 to 8-ounce ramekins or 1-cup baking dishes.
- Heat the oil in a skillet over medium heat, brown the sliced sausage; set aside.
- Arrange about one-quarter of the sausage slices in each ramekin.
- Divide the green onions and diced tomatoes evenly among the ramekins.
- Add 2 eggs to each ramekin and drizzle with 1 tablespoon of heavy cream.
- Arrange the ramekins on a baking sheet. Bake for about 12 to 16 minutes, top with a tablespoon or two of Cheddar cheese, then bake or broil just until cheese is melted.
