Mini Italian Breakfast Casseroles

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  • Ingredients
    4 large 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: 1/4 of recipe

    Calories: 128

    Total fat: 8 g
    Saturated fat: 2 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 209 mg
    Sodium: 432 mg
    Carbohydrates: 1 g
    Fiber: 0 g
    Sugar: 1 g
    Protein: 13 g
    Vitamin A: 124 mcg
    Vitamin D: 1 mcg
    Folate: 40 mcg
    Choline: 150 mg
    Calcium: 61 mg
    Iron: 1 mg
    Potassium: 209 mg

    This recipe is an excellent source of protein and choline, and a good source of vitamin A and folate.


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

  2. LINE four greased 10-oz. ramekins or custard cups with ham, pressing against bottoms and sides. SPOON egg mixture over ham, dividing evenly; PLACE ramekins 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

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