Over the Holidays, people have so many breakfast traditions: cinnamon rolls, quiche, and one of the most famous…a good old breakfast casserole. Breakfast casseroles are so great because they feed a crowd and you can prepare them in advance. Making it perfect for you to have a home cooked meal on the table in the morning while still enjoying your family time.
Here, i’ve used individual 8-ounce ramekins so that instead of cutting into a giant, not so cute casserole dish, you can serve each guest individual casseroles. (don’t worry, I have the casserole dish version in the notes of the recipe if you prefer this route!) The other reason that I did it this way was for if you just love breakfast casserole and want to meal prep it for the week. When I made this recipe, I had a ton of leftovers and it was so fantastic to heat up and have breakfast ready in the mornings. My kids love it, I love it, and my husband loves it! Win!
With these individual breakfast casseroles, you are also able to accomodate your family and friends on their preference of cheese or no cheese by simply not sprinkling the ramekins with cheese, if preferred, which will keep the dish Whole30 compliant. It’s all up to you! Cheese or no cheese, they are absolutely delicious!
SHOP THE POST.
- Cooking spray
- 1.5 pounds russet potatoes, peeled and diced small into approx. 1/4 inch cubes
- 1 tablespoon avocado oil or extra virgin olive oil
- 1 cup finely diced yellow or white onion (or 1/2 medium onion)
- 1 pound ground pork
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground sage
- 1 teaspoon marjoram
- 1 teaspoon garlic powder
- 1 (4 ounce) can mild, diced green chiles, undrained
- 12 large eggs
- 3/4 cup whole milk (or unsweetened, full fat coconut milk. I like Thai Kitchen’s Brand)
- 1.5 cups shredded sharp cheddar cheese (optional)
- 2 tablespoons freshly chopped chives, for serving (optional)
- Preheat oven to 350 degrees F and place 10 (8-ounce) ramekins on a large baking sheet. Spray each ramekin lightly with cooking spray.
- Place the diced potato in a saucepan and fill with water until they are covered by 2 inches of water. Bring to a boil. Once boiling, let them cook (still boiling) for 5 minutes. Remove from heat, drain, and set aside. Gently toss the potatoes in 1 teaspoon of kosher salt once drained to season.
- Meanwhile, heat oil over medium high heat in a large skillet. When the oil is shimmering, add the onions, pork, the remaining 1 teaspoon of the kosher salt, pepper, sage, marjoram, and garlic powder and cook, breaking up the pork with the back of a the spoon until the meat is cooked through (no longer pink) and browned, about 5 minutes. Stir in the diced green chiles. Drain excess fat.
- Prepare the ramekins by placing 1/4 cup of the cooked potatoes in the bottom of each ramekin. Next, layer 1/4 cup of the ground pork mixture in each of the ramekins. Set aside.
- In a large bowl, crack all of the eggs with the milk (or coconut milk). Whisk until very well combined and frothy. Slowly pour the egg mixture in each of the ramekins each ramekin is 3/4ths full. Sprinkle the tops of each ramekin with the cheddar cheese (if using).
- Transfer each ramekin to the oven and cook until the eggs have set, puffed and have just cooked through, about 25 minutes.
- Remove from the oven and let rest for 10 minutes before serving. Garnish with chopped chives, serve and enjoy.
- Lightly spray a 3 quart casserole dish with cooking spray and preheat oven to 350 degrees.
- Par cook the potatoes (see step 2 above) and cook the sausage (see step 3 above).
- Layer the potatoes, the sausage and pour egg mixture (see step 5 above) in the casserole dish. Top with cheese if using and bake at 350 until the eggs have set, about 40 minutes.
- Remove from oven and let cool for 5-10 minutes prior to serving.