Individual breakfast casseroles with eggs, bread, veggies and cheese are made in ramekins and can be customized to suit everyone’s tastes! Preheat the oven to 350. Spray 6 ramekins (4” diameter size) with cooking spray. Place on a baking sheet and set aside.
Place on a baking sheet and set aside. Place torn pieces of bread in bottom of each ramekin and then top with desired toppings: tomatoes, spinach and mozzarella cheese are suggested here but you can absolutely substitute! Next, make the egg mixture. Beat the eggs in a large bowl with milk, mustard, salt and pepper, until well combined.
Baked eggs in ramekins look like you’re pulling out some seriously fancy-looking breakfast tricks, even though the dish is no harder to make than a pan-fried egg sandwich. And their pro-level presentation, all coddled up in cute ceramic ramekins, gently forces you into taking your time as you eat.
Beat the eggs in a large bowl with milk, mustard, salt and pepper, until well combined. Use a measuring cup or ladle to divide egg mixture evenly among the 6 ramekins. You’ll need about 3/4 cup of the egg mixture for each ramekin. Place the baking sheet with the ramekins in the oven and bake at 350 for 30-35 minutes, until set.