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Mini Baked Egg Casseroles {Customizable}

45 Mins
Butter Bread
Made With
Butter Bread


Basic Casserole Ingredients

5 Large Eggs

1 Cup Milk or Half-and-Half

1 Cup Shredded Cheese (such as mozzarella or cheddar)

1/8 Teaspoon Salt

1/4 Teaspoon Black Pepper

4 Slices Martin’s Old-Fashioned Butter Bread, cubed


Optional Add-ins:*

1 Cup Broccoli Florets (small pieces)

1 Cup Cherry Tomatoes, halved

1 Cup Fresh Spinach, chopped

1/2 Cup Cooked Sausage or Bacon, crumbled

1 Cup Bell Pepper, diced

1/2 Cup Red Onion, diced

1 Cup Mushrooms, chopped

Serves: 4


Step 1

Preheat the oven to 350°F.

Step 2

In a large bowl, whisk together eggs, milk, cheese, salt, and pepper. Stir in bread cubes and your choice of add-ins. We made 2 Broccoli and Cheddar (½ cup of each ingredient) and 2 Tomato, Spinach, and Mozzarella (½ cup of each ingredient).

*Note: Additional ingredient amounts are for 4 total servings. To mix-and-match, reduce quantities based on the number of servings. If making more than one version, divide the egg mixture into separate bowls before mixing in your “add-in” ingredients.

Step 3

Coat the insides of 4 small ramekins with cooking spray. Divide egg mixture between ramekins and arrange on a baking sheet.

Note: to make ahead, cover with plastic wrap and refrigerate overnight or until ready to bake.

Step 4

Bake for 30 minutes or until tops are golden brown and egg is cooked through.

Step 5

Allow ramekins to cool slightly before handling. Enjoy!

Recipe adapted from: