I stole this recipe for Overnight Mini Baked Egg Casseroles from yummymummykitchen.com. This breakfast recipe is a great way to use ramekins, it looks fancy but is easy to make. Eggs, milk, shredded cheese, salt and pepper are mixed together in a bowl. Then cubed bread and green onions are stirred into the egg mixture. Next the mixture is poured into ramekins sprayed with nonstick spray. After refrigerating overnight, the ramekins are baked on a baking sheet. This delicious egg recipe is ready once the tops are golden brown. Anyone that loves scrambled eggs will love this recipe.

The ingredients for this recipe are: 5 large eggs, 1 cup milk, 1 cup shredded mozzarella or cheddar cheese, ⅛ tsp salt, ¼ tsp pepper, 1 cup bite-sized broccoli florets, spinach or green onions and 1 cup cubed ciabatta or French bread

In a large bowl, whisk together eggs, milk, cheese, salt and pepper.

Then stir in the cubed bread and the vegetable of your choice.

Coat the insides of 4 (8 oz) ramekins with cooking spray. Pour egg mixture into ramekins and then place on a cookie sheet. Cover with plastic wrap or foil and refrigerate overnight and ready to bake.

Preheat oven to 350 F. Remove plastic wrap but leave ramekins on the cookie sheet. Bake for 30 minutes or until tops are golden brown and egg is cooked through.

Serve in ramekins, but be careful they will be hot!

If you liked this recipe for Overnight Mini Baked Egg Casseroles then you can also try Sausage Egg Muffin Casserole, Hissy Fit Breakfast Bubble Up, Hash Brown Egg Casserole or Sunday Brunch Strudel.

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Overnight Mini Baked Egg Casseroles

This breakfast recipe is a great way to use ramekins, it looks fancy but is easy to make. Eggs, milk, shredded cheese, salt and pepper are mixed together in a bowl. Then cubed bread and green onions are stirred into the egg mixture. Next the mixture is poured into ramekins sprayed with nonstick spray. After refrigerating overnight, the ramekins are baked on a baking sheet. This delicious egg recipe is ready once the tops are golden brown.

Course Breakfast

Prep Time 10 minutes

Cook Time 30 minutes

Refrigeration Time 8 hours

Servings 4 people

Ingredients

• 5 large eggs
• 1 cup milk or half-and-half
• 1 cup shredded mozzarella or cheddar cheese
• ⅛ tsp salt
• ¼ tsp pepper
• 1 cup bite-sized broccoli florets spinach or green onions
• 1 cup cubed ciabatta or French bread

Instructions

1. In a large bowl, whisk together eggs, milk, cheese, salt and pepper. Stir in broccoli and bread.
2. Coat the insides of 4 (8 oz) ramekins with cooking spray. Pour egg mixture into ramekins and place on a cookie sheet. Cover with plastic wrap or foil and refrigerate overnight and ready to bake.
3. Preheat oven to 350 F. Remove plastic wrap but leave ramekins on the cookie sheet. Bake for 30 minutes or until tops are golden brown and egg is cooked through.
4. Serve in ramekins, but be careful they will be hot!

Recipe Notes

Can substitute mushrooms, onions, sun-dried tomatoes, artichokes or sausage.