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Individual Quiche/Egg Casseroles




Source of Recipe


Taste of Home magazine, December/January 1999


Recipe Introduction


A really easy and delicious breakfast. You can make it for one or for more. You can also put it together up to the point of adding the egg mixture the day before and storing the custard cups and egg mixtures separately in the fridge to use the next morning. I’m not sure that my custard cups/souffle cups were actually 8-ounce ones. They measured 8 oz. up to the very top and I got a nice little souffle effect as they came out of the oven. I didn’t have any white bread, so I used hamburger buns and I didn’t use a full half bun for each cup. You might need a full slice of bread – just cover the bottom with the bread cubes. Mike and Jessica didn’t think so, but I thought that there was a little too much sausage in them. I’d reduce the amount by a tablespoon. It might also be good to use a little more cheese and add some to the sausage layer.


Recipe Link: https://www.tasteofhome.com/recipes/individual-quiche/

List of Ingredients




FOR EACH SERVING:
¼ cup breakfast sausage
1/3 cup milk
Dash each salt, pepper and ground mustard
1 slice bread, crusts removed and cubed
1 green onion, sliced
1 tablespoon shredded cheddar cheese


Recipe



Heat oven to 350F. Cook the sausage and drain.

Put the bread cubes into a greased 8-oz. custard cup. Add the green onion and sausage. Beat together the egg, milk, salt, pepper, and mustard. Pour this mixture over the bread and sausage. Sprinkle with the cheese.

Bake, uncovered, for 25-30 minutes – a knife should come out clean when inserted, but watch carefully that it doesn’t dry out.