Mini Italian Breakfast Casseroles

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  • Ingredients
    4 Eggs
    3 Tbsp. Milk
    1 Tbsp. Grated Parmesan Cheese
    Dash Pepper
    1 Cup Baby Spinach, Chopped
    4 Slices Ham or 8 Thin Slices Prosciutto (About 4 oz.)

    Yields: 4 Servings

  • Nutritional Information

    Per Serving

    Excellent Source: Protein and Choline

    Calories: 115

    Total Fat: 6 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 226 mg
    Sodium: 404 mg
    Carbohydrates: 2 g
    Dietary Fiber: 0 g
    Protein: 13 g
    Vitamin A: 485 IU
    Vitamin D: 22.4 IU
    Folate: 24.2 mcg
    Calcium: 59.7 mg
    Iron: 1.3 mg
    Choline: 145.3 mg

    Vitamin C: 0.88 mg
    Vitamin E: 0.9 IU
    Trans Fat: 0.03 g
    Sugars: 0.75 g
    Potassium: 271 mg
    Magnesium: 14 mg
    Selenium: 25 mcg
    Phosphorus: 200.28 mg
    Vitamin B12: 0.64 mcg
    Vitamin K: 0.2 mcg
    Vitamin B6: 0.2 mg
    Copper: 0.18 mg
    Vitamin B1 – Thiamin: 0.12 mg
    Manganese: 0.02 mg
    Zinc: 1.27 mg
    Vitamin B2 – Riboflavin: 0.33 mg
    Vitamin B3 – Niacin: 1.66 mg
    Omega 3: 0.06 g
    Omega 6: 0.86 g

Directions

  1. HEAT oven to 350°F. WHISK eggs, milk, 1Tbsp. cheese and pepper in medium bowl until blended. ADD spinach; stir to mix.

  2. LINE four greased 10-ounce ramekins or custard cups with ham, pressing against bottoms and sides. DIVIDE egg mixture among ramekins; place in baking pan.

  3. BAKE in center of 350°F oven until custard is just set, about 20 minutes. REMOVE from oven; let stand 5 minutes. SPRINKLE with cheese.

Insider Info

Simple and savory, these individual breakfast casseroles are great for family breakfast or easy entertaining.

Cut slits in ham slices as needed to make it lie flat against the ramekins.