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Baked Egg Casseroles


  • Author: Jordan Cord
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6 1x

Description

This breakfast casserole recipe could not be easier to make! The individual ramekins are loaded with vegetables and topped with crispy goat cheese.


Ingredients

Scale
  • 7 eggs (or about 1 3/4 cups whisked eggs)
  • 1 teaspoon sea salt
  • 3 cloves garlic, minced
  • 1 tablespoon fresh thyme
  • 2 cups fresh spinach
  • 1/2 cup artichoke, chopped
  • 1/2 cup roasted red pepper, chopped
  • 1/4 Tablespoon chili flakes

Instructions

  1. Heat oil in a small skillet and add garlic and thyme. Saute for 2 minutes until fragrant. Add spinach, roasted red pepper, artichokes, and seasonings.
  2. Saute for 6-8 minutes until spinach is soft.
  3. Preheat oven to 350º. Line a baking sheet with aluminum foil (to prevent messes!) and grease ramekins. We used 6" ramekins!
  4. Portion the sautéed vegetables evenly between the ramekins.
  5. In a large bowl, whisk eggs. Add salt and stir
  6. Pour whisked eggs into ramekins, filling about halfway. Place into the oven.
  7. Bake for 25 minutes. Add goat cheese (if desired). Return to oven and bake until goat cheese is golden brown.
  • Category: Breakfast

Nutrition

  • Calories: 90
  • Sugar: 0.4 g
  • Sodium: 414.8 mg
  • Fat: 4.8 g
  • Saturated Fat: 1.6 g
  • Unsaturated Fat: 3.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 2.7
  • Fiber: 1.2 g
  • Protein: 7.2 g
  • Cholesterol: 186 mg