Best Individual Sherried Eggs Mini Casserole Recipes

Individual Breakfast Casseroles image

Provided by PalatablePastime

Categories Breakfast

Time 1h

Yield 1 serving(s)

Number Of Ingredients 10

3/4 cup hash brown potatoes (refrigerated or thawed frozen)
1/2 cup shredded monterey jack cheese
1/4 cup finely chopped bell pepper
1/2-1 large fresh jalapeno, seeded and chopped
1/4 cup chopped sweet onion
1 clove garlic, minced
1 egg, lightly beaten
1/4 cup light cream or 1/4 cup half-and-half
salt
pepper

Steps:

Prheat oven to 400°F.
Drain thawed potatoes and make sure there is no excess water on them.
Spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.
Press potatoes into the bottom of the ramekin.
Place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges.
Remove from oven and allow to cool for 10-12 minutes.
Right after removing from oven, reduce oven temp to 350°F.
In a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.
In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper.
Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I like butter-flavored).
Place half the cheese on top of the potatoes in the ramekin.
Cover this cheese with the sauteed peppers and onion.
Pour egg mixture over that.
Top with remaining cheese.
Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.
Allow to rest 5-10 minutes after cooking.
Then run a knife around the edges of the ramekin, and invert onto a serving plate.
Tap lightly, and carefully lift ramekin away from casserole.
Serve warm.

Nutrition Facts : Calories 739.2, Fat 48.2, SaturatedFat 21.8, Cholesterol 275.9, Sodium 801.4, Carbohydrate 50.9, Fiber 5.3, Sugar 5.2, Protein 26.3

Mini Egg Casserole image

Provided by keen5

Categories Breakfast

Time 1h

Yield 1 serving(s)

Number Of Ingredients 11

1 frozen hash brown patty, thawed
3/4 cup frozen onion-pepper stir fry vegetables, thawed
1/2 cup diced cooked ham
1/3 cup sliced fresh mushrooms
1/2 cup shredded Mexican blend cheese or 1/2 cup cheddar cheese
2 eggs
1/4 cup whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1 plum tomato, sliced

Steps:

Place the hash brown patty in a greased 3-cup baking dish.
Arrange the stir-fry blend around patty.
Sprinkle with ham, mushrooms and cheese.
In a small bowl, whisk the eggs, cream, salt, pepper and mustard; pour over cheese.
Top with tomato slices.
Bake uncovered at 350 degrees for 45-50 minutes or until a knife inserted near the center comes out clean.

Nutrition Facts : Calories 804.2, Fat 64.1, SaturatedFat 33.8, Cholesterol 637.3, Sodium 1535.5, Carbohydrate 9.3, Fiber 1.2, Sugar 6, Protein 47.6

Sherried Eggs With Cheese image

Provided by CJAY8248

Categories Breakfast

Time 20m

Yield 1 recipe, 4 serving(s)

Number Of Ingredients 6

Steps:

Melt 1/2 cup butter in double boiler. Add cream and heat. Add grated cheese and stir until almost melted. Add slightly mixed eggs and salt.
As eggs are beginning to set, stir from bottom until eggs are lightly scrambled. Then add the rest of the butter and the sherry.
Serve on toast that has been spread with deviled ham or accompany with grilled ham.

Nutrition Facts : Calories 866.5, Fat 78.5, SaturatedFat 47.3, Cholesterol 524.6, Sodium 844.4, Carbohydrate 6.1, Sugar 1.8, Protein 25.9