Individual Breakfast Casseroles

Step 1

Prheat oven to 400°F.

Step 2

Drain thawed potatoes and make sure there is no excess water on them.

Step 3

Spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.

Step 4

Press potatoes into the bottom of the ramekin.

Step 5

Place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges.

Step 6

Remove from oven and allow to cool for 10-12 minutes.

Step 7

Right after removing from oven, reduce oven temp to 350°F.

Step 8

In a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.

Step 9

In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper.

Step 10

Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I like butter-flavored).

Step 11

Place half the cheese on top of the potatoes in the ramekin.

Step 12

Cover this cheese with the sauteed peppers and onion.

Step 13

Pour egg mixture over that.

Step 14

Top with remaining cheese.

Step 15

Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.

Step 16

Allow to rest 5-10 minutes after cooking.

Step 17

Then run a knife around the edges of the ramekin, and invert onto a serving plate.

Step 18

Tap lightly, and carefully lift ramekin away from casserole.

Step 19

Serve warm.