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.


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.


  • 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


  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.


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.

Whether you regularly whip up Michelin-worthy meals at the drop of a hat or your cooking skills are best described as “fine, ” you can always benefit from the helpful little tricks of others. Here, 14 of our friends’, families’ and coworkers’ most-used cooking tips.

There’s a time and a place to whip out that complicated coq au vin recipe you’ve been dying to try. A dinner party isn’t that time. With a new recipe, you’ll likely be chained to the kitchen the whole time, plus, when you’re trying something for the first time, there’s always the possibility that it could go horribly wrong. When cooking for a group, we always err on the side of tried-and-true crowd-pleasers.

You do hours of prep work on an intricate dish, only to be totally disappointed once you taste the terminal product. Bummer. Instead of putting in all that effort only to be disappointed, taste while you cook. That way, you’ll realize sooner that the dish isn’t tasting how you’d like it to, and you can make all kinds of last-ditch exercices to save it. This doesn’t just work for bad-to-OK meals. Tasting midway through and realizing how perfect a dash of cayenne or a squirt of lemon juice would be can take a great dinner to legendary status.

Plating pasta means tossing some onto a plate and finishing it with a nice dollop of sauce right on the middle, right ? Wrong. Here’s how to take your carbs to the next level : On the stove there should be two pans, one with pasta and one with sauce. Cook the pasta to al dente and transfer it into the sauce. Then, add a little bit of pasta water ( literally just the starchy water the pasta has been cooking in ), which will help the sauce cling to the pasta while also keeping it the right consistency. Perfection.

In the pursuit of the perfect steak, you have to be OK with your kitchen getting a little smoky. That’s because, to get the mouthwatering sear we’re all after, the meat has to be dry and the pan should be pretty damn close to smoking hot. Trust us, it’s worth a few seconds of a blaring alarm.

Most foods are ruined by too much salt. Steak is different. When it comes to seasoning your meat ( before you cook it ), more is more. Use a generous amount of coarse Kosher salt—more than you think you need. Since most cuts of steak are pretty thick, even though you’re using a lot of salt, it’s still only covering the surface.

This one isn’t too complicated. Whether you’re making avocado toast, pizza, fried rice or a burger, the addition of a fried egg on top will not hurt your feelings. Trust us.

This one seems like a no-brainer, but we’ve definitely found ourselves in a situation where we assumed we knew all of the ingredients that went into chocolate chip cookies only to find out that we had about half the required amount of brown sugar. Ugh. to avoid a mid-cooking grocery-store trip, read the recipe from front to back—carefully—before you start.

Prepping grains in mass quantities is less about taste than convenience. Rice, quinoa and even oatmeal last about a week in the fridge after being cooked. When we’re prepping any one of those, we double up our measurements and store the leftovers, which are then impossibly easy to use up throughout the week. Too tired to make dinner ? Heat up some leftover rice from the fridge and toss an egg on top ( remember ? ). Couldn’t be simpler.

So you fried up a pound of bacon for an indulgent ( read : delicious ) brunch. Great, just make sure you don’t throw out the grease in the pan. Instead, save it in the refrigerator or freezer ( it technically lasts for up to a year, but should be used sooner than that to take full advantage of its flavor ). Then, anytime you’re cooking something you typically prepare in oil, try cooking it in the bacon grease instead. You’ll never want to eat Brussels sprouts the old way again.

You’ve probably heard that whenever a dish is lacking a little something-something, the best thing to do is toss in some salt. But, we have it on good authority that salt isn’t always the answer. When you’re tasting a dish at the end and you think it needs a little oomph, often it just needs a splash of acid ( like lemon juice ) to round out the flavor.

You know the difference between a paring knife and a fillet knife, but do you know how to take care of them ? Or, more importantly, how to use them ? A set of good knives can be the difference between a stressful cooking experience and a great one. First, practice your knife skills. Look up tutorials on YouTube and practice chopping, slicing and julienne-ing. It’s amazing what you can do with your cook time when your prep time is shortened with solid knife skills. Then, once you’ve got your skills down pat, learn how to take care of your set. No one ever achieved kitchen greatness with a dull chef’s knife.

The key to tender, flavorful barbecue and roasts ? Cooking it on a low temperature for a long time. The same doesn’t go for roasting veggies. For crispy, perfectly cooked butternut squash, Brussels sprouts and more, remember the magic number : 400 degrees Fahrenheit. Any lower, and you risk pulling a pan of blah carrots out of the oven. It might seem high, but to get the nice roasted flavor, you need high heat. And while we’re on the subject, stop crowding your veggies in the pan, which will also make them soggy.

You know how just about every cookie recipe suggests that you chill your dough in the refrigerator for at least a few hours, but oftentimes you don’t listen because you just want cookies now ? ! ( Same. ) Unfortunately, this step actually does make a difference. In addition to limiting how much the dough spreads while baking, chilling your dough intensifies the flavors and produces that perfect chewy, crispy matière we know and love.

It won’t do your breath any favors, but never ( ever ) scrimp on garlic. In fact, we typically double the amount a recipe calls for. Apologies to anyone who was planning on kissing us.


Leave a Reply

Your email address will not be published. Required fields are marked *