Individual Breakfast Casseroles
Bake these single-serve casseroles in ramekins of miniature baking dishes. The casseroles make a hearty low-carb breakfast.
These individual breakfast casseroles are everything you want in a morning meal—easy, satisfying, and endlessly adaptable. Baked in ramekins or mini cocottes, they’re packed with eggs, sausage, cheese, and fresh vegetables for a hearty low-carb start to your day.
You can prep them ahead for a grab-and-go breakfast, or scale the recipe up for brunch guests. Think of them as shirred eggs, but bulked up with protein and flavor. Use whatever you have on hand—bacon, spinach, leftover veggies—and make each ramekin a little different.
What You’ll Like About This Dish
- Individual servings. Baked in ramekins or cocottes for easy portioning and serving.
- Low carb and filling. Packed with protein and flavor—no bread or potatoes needed.
- Highly customizable. Use your favorite meats, cheeses, or vegetables.
- Great for meal prep. Make ahead and reheat for a quick weekday breakfast.
Ingredient Notes
- Butter: Use softened butter to generously coat the ramekins for easy release and added flavor.
- Vegetable oil: Helps brown the sausage evenly in the skillet.
- Sausage: Use smoked breakfast links or sliced andouille for bold flavor.
- Scallions: Mild onion flavor and a fresh pop of green.
- Tomatoes: Plum tomatoes add color and moisture without making the dish watery.
- Eggs: Two per ramekin makes the perfect single-serving base.
- Heavy cream: Adds richness and helps create a custardy texture.
- Cheddar cheese: Use sharp cheddar for great flavor, or swap in your favorite cheese blend.
Steps to Make Individual Breakfast Casseroles
- Preheat oven to 350°F and generously butter the ramekins.
- Heat oil in a skillet and brown the sausage slices; set aside.
- Divide sausage evenly among the ramekins.
- Top with chopped scallions and diced tomato.
- Crack two eggs into each ramekin and drizzle with heavy cream.
- Place ramekins on a baking sheet and bake until eggs are nearly set.
- Top with shredded cheese and return to oven or broil briefly until melted.
Tips
- Use a baking sheet under the ramekins to make transferring them easier and catch any spills.
- For softer eggs, check for doneness at the lower end of the bake time.
- Let the sausage cool slightly before adding to prevent curdling the eggs.
- Top with fresh herbs or hot sauce just before serving for extra flavor.
Recipe Variations
- Protein: Swap the sausage for bacon, ham, chicken, turkey, taco meat, tofu, or vegetarian crumbles.
- Cheese: Use Gruyère, pepper jack, Swiss, fontina, or a Mexican cheese blend.
- Vegetables: Add chopped spinach, sautéed mushrooms, bell peppers, or hot chiles.
- Tex-Mex style: Use chorizo, cheddar, diced green chiles, and a sprinkle of cumin.
- Brunch upgrade: Stir a spoonful of pesto or sun-dried tomato tapenade into the eggs.
Serving Suggestions
- Serve with fresh fruit or a small side salad for a balanced meal.
- Pair with roasted potatoes or breakfast hash if you don’t need low-carb.
- Add toast or English muffins for a more filling brunch spread.
- Drizzle with hot sauce or salsa for a flavor boost.
- Include them in a brunch buffet with muffins, pastries, and coffee.
How to Store
Refrigerate: Cool completely, cover tightly, and refrigerate for up to 3 days.
Freeze: Not recommended due to the egg texture, but assembled unbaked casseroles can be stored in the fridge overnight.
Reheat: Microwave briefly or warm in a 325°F oven until heated through. Cover loosely to prevent drying out.
Individual Breakfast Casseroles
Ingredients
- 2 tablespoons butter, softened
- 2 teaspoons vegetable oil
- 12 ounces pork sausages, thinly sliced, or 8 to 12 ounces of spicy smoked sausage
- 1/2 cup scallions, thinly sliced
- 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
