The process of creating a miniature breakfast casserole was simple. We love breakfast, breakfast foods are delicious and easy to cook. We love miniature versions of things, they’re cute, this is just a fact. When these two ideas are joined together they yield a wonderful, flavor-packed, and easy-to-make breakfast delight.
An additionally exciting note is that with breakfast casseroles, you can truly tailor them to your own taste preferences. It’s honestly really hard to go wrong with flavor combinations when it comes to these. The final thing to keep in mind is, to have fun while making them because these little breakfast dishes aren’t just adorable, they’re delicious too!
Mini Breakfast Casseroles
Two, thawed hash-brown patties (we love to use Trader Joe’s brand frozen patties)
2 tablespoons yellow cheddar cheese
2 tablespoons white cheddar cheese
8 strips Morningstar veggie bacon (this could be substituted with real bacon if desired)
splash of milk (we used around 2 tablespoons)
1 Serrano pepper
1/3 cippolini onion
salt and pepper to taste
To start, preheat your oven to 350° F.
We made these using four small to medium sized ramekins. Grease the bottom and sides of your ramekins with either butter or some type of cooking spray. Then, cut your hash-brown patties in half and squish them into the bottom of your ramekin. Dust them with a pinch of salt and pepper.
Place these in the oven for about 10-15 minutes, we want these to start getting crispy so they add a nice textural note to your little egg nests.
While the hash-browns are baking, this is a perfect time to start prepping your filling. Dice the tomatoes, the pepper, and the onion. You can either grate your cheese or just chop it into small cubes. Whisk your eggs together with the milk and set them aside in a bowl.
Once your hash-brown filled ramekins have been taken out of the oven, you can start the assembly. First, place two strips of bacon in the shape of a cross on top of your ramekin and then push them in so that they are both touching the inside of the ramekin and the top of your hash-brown.
Second, distribute your filling (tomatoes, pepper, and onion) evenly among your four ramekins.
Third, pour your whisked eggs into each of the ramekins making sure to fill them evenly (that way they all cook at the same speed).
Finally, top with your grated cheese!
Place the ramekins back into the oven for another 20-22 minutes or until the egg is fully cooked. Take them out and enjoy!