Mini Sunday Brunch Casseroles – Sandra’s Easy Cooking Breakfast Ideas
Sunday brunch mini casseroles are such a jam and a flavor of life, especially during the holidays.I know it's been a weird year and most still have kids at home so these casseroles are...

Mini Sunday Brunch Pans

Sunday brunch mini casseroles are such a jam and a flavor of life, especially during the holidays.

I know it's been a weird year and most still have kids at home so these casseroles are fantastic any time of year.

Sometimes it's hard to step out of the comfort zone. Well, I know that because I'm one of those people. For the past six months, I have felt like I have been making the same meals over and over again.

Check out these mini casseroles; they're simple, portion-sized, and versatile because you can literally use any protein in them as well as a vegetable.

Also, you can prepare them vegetarian or wrapped with bacon or sausage.

Mini Sunday Brunch Pans

I always think of people who are herbal. Well, I don't like people judging us for eating meat, and I'm definitely not going to judge our vegetarian friends.

So, I always try to give an option for everyone to have the opportunity to make and enjoy my recipes.

Anyway, since I had this on my chest, let's move on.

TOUCH HERE FOR MORE CASSEROLE RECIPES

The casserole dish is a perfect dish to please a crowd. They are really appreciated. To be honest, I love to use leftover chicken every now and then or after Thanksgiving turkey.

However, in this case, I used Italian sausage, bell peppers, and hash Southern potatoes, which is basically diced potatoes.

Add cheese and eggs and you'll be a brunch queen or king.

My family like me love a combination of spicy Italian sausage with onion, papers and potatoes, so that's what I use most of the time.

Mini Sunday Brunch Pans

I have made breakfast or brunch casseroles for school parties and for holiday gatherings for many years, especially when my kids were little ones and still loved combing my hair for school parties.

Sometimes I use sausage for breakfast or chopped bacon, and other times I even mix baked bread or cookies.

Nonetheless, if you want to keep that low in carbs I would stay away from bread, of course potatoes are not keto friendly so maybe I would suggest using roasted cauliflower. .

You can check my Breakfast casserole, which has always been a huge hit among children and adults.

Whatever you use, people seem to love it. Now for the plans I would suggest adding vegan sausage or mushrooms or both.

Step by step

Either way, I hope you try making these mini Sunday brunch casseroles because I know you'll love them.

Therefore, if you make this recipe or any other dish from my site, please tag me on Instagram @sandraseasycooking because I respond if not immediately then in a day when I see it.

Also, don't forget to use the hashtag #sandraseasycooking so that your dosh is visible to everyone. Thanks in advance for all your support!

Preparation time: 10 minutes

Cooking time: 25 minutes

Total time: 35 minutes

Mini Sunday Brunch pans are such a jam and a flavor of life, especially during the holidays.

Ingredients

  • 2 tablespoons of grapeseed oil
  • 1.5 cups frozen southern potatoes or 1.5 cups diced potatoes (one and a half)
  • 1/2 red bell pepper, diced
  • 1/2 onion, chopped
  • 1 celery rib, chopped
  • 1/2 lb (220 g) Italian sausage, mild or hot, without casing
  • 1 cup grated cheese, Mexican cheese mixture works well
  • 1 tablespoon of dried parsley
  • 8 eggs, mixed
  • 1/2 cup heavy whipped cream
  • 1/2 teaspoon of salt, or to taste
  • 1/2 teaspoon of black pepper
  • 1 tablespoon of butter, softened

Instructions

  1. Lightly fry the southern potatoes until tender and crisp. Season with a pinch of salt and pepper. then set aside.
  2. Sauté the bell pepper, onion and celery. Take it out of the pan and place it next to the potatoes.
  3. Cook the Italian sausage. Break into pieces while cooking. When cooked through, mix the potatoes with the pepper, onion and celery, sprinkle with dried parsley. Add the cheese and mix everything together.
  4. Preheat the oven to 375F.
  5. Butter each ramekin with unsalted butter.
  6. Mix the eggs with salt and black pepper.
  7. Depending on the size of your ramekins, add a meat-vegetable mixture a little less than 3/4 of the ramekin, then pour the eggs over it. Take a butter spoon or knife and prick so that the eggs can cover the "filling". I add eggs almost to the brim, but you need to leave a little more room for the eggs to cook and rise.
  8. Place the ramekins on the large cookie sheet or similar and bake for 23 to 25 minutes.
  9. Let them cool for a few minutes before serving.

Notes

You can use any meat. Just be sure to cook it first.

Also, you can use any vegetable of your choice as well as cheese. Mozzarella or a crumbled queso fresco would also be perfect. Feta cheese can be used, but watch how much salt you use. A pinch or two is probably all you would need.



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