Mini Italian Breakfast Casseroles

Mini Italian Breakfast Casseroles

American Egg Board 0

"Eggs, whisked with Parmesan cheese and baby spinach, baked in ham-lined ramekins, make a charming breakfast for any occasion."

Ingredients 30 m {{adjustedServings}} servings 190 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 5g
  • 2%
  • Protein:
  • 14.6 g
  • 29%
  • Cholesterol:
  • 195 mg
  • 65%
  • Sodium:
  • 613 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat oven to 350 degrees F. Whisk eggs, milk, 1 Tbsp. cheese and pepper in medium bowl until blended. Add spinach; stir to mix.
  2. Line four greased 10-ounce ramekins or custard cups with ham, pressing against bottoms and sides. Divide egg mixture among ramekins; place in baking pan.
  3. Bake in center of 350 degrees F oven until custard is just set, about 20 minutes. Remove from oven; let stand 5 minutes. Sprinkle with cheese.
Tips & Tricks


  • Cut slits in ham slices as needed to make it lie flat against the ramekins.
  • This recipe is an excellent source of protein and choline, and a good source of Vitamin A.
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Reviews 2

  1. 2 Ratings

SuperK, Beginner Baker!

These were a hit as-is and were really easy to make -- as long as you plan ahead for the cooking time, it's a snap! Thanks for a great recipe. The only reason I don't give it 5 stars is that we like a little more seasoning; next time we'll add cayenne pepper (or hot sauce) or maybe some Italian herbs. Also, I only had 12-oz ramekins, so we ended up with a fairly flat serving -- a circle of ham topped with a "pancake" of egg/spinach -- which turned out PERFECTLY for serving on top of a piece of toast!


These were perfect for a light breakfast. We love spinach and eggs so it was the perfect combination. Will definitely make this one again.