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Mini Italian Breakfast Casseroles

Mini Italian Breakfast Casseroles

  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
American Egg Board

American Egg Board

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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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Directions

  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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SuperK, Beginner Baker!
9

SuperK, Beginner Baker!

3/23/2010

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!

vegascook08
7

vegascook08

8/30/2010

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

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