Individual Breakfast Casseroles

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 1
• 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

Recipe

• 1 prheat oven to 400°f.
• 2 drain thawed potatoes and make sure there is no excess water on them.
• 3 spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.
• 4 press potatoes into the bottom of the ramekin.
• 5 place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges.
• 6 remove from oven and allow to cool for 10-12 minutes.
• 7 right after removing from oven, reduce oven temp to 350°f.
• 8 in a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.
• 9 in a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper.
• 10 spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (i like butter-flavored).
• 11 place half the cheese on top of the potatoes in the ramekin.
• 12 cover this cheese with the sauteed peppers and onion.
• 13 pour egg mixture over that.
• 14 top with remaining cheese.
• 15 carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.
• 16 allow to rest 5-10 minutes after cooking.
• 17 then run a knife around the edges of the ramekin, and invert onto a serving plate.
• 18 tap lightly, and carefully lift ramekin away from casserole.
• 19 serve warm.