Over the holidays, many families rely on comforting breakfast traditions: cinnamon rolls, quiche, or a classic breakfast casserole. Casseroles are ideal for feeding a crowd and can be assembled ahead of time, which means you can enjoy slower mornings without sacrificing a homemade meal. These Individual Breakfast Casseroles take that convenience a step further by portioning the dish into single servings, making both presentation and reheating simple.
For this recipe I used individual 8-ounce ramekins so each guest receives their own perfectly sized portion rather than slicing into a large, awkward casserole. If you prefer, there is also a casserole-dish method included at the end of the recipe notes. Individual ramekins are also practical for meal prep: they reheat quickly and travel well for packed breakfasts or brunches. After making a batch, I kept several in the refrigerator and had warm, satisfying breakfasts for days—my whole family enjoyed them.
The beauty of these individual casseroles is how easy they are to customize. If someone prefers no cheese, simply leave it off to keep the dish compliant with Whole30 or dairy-free preferences. You can vary the protein, switch herbs, or add vegetables like bell peppers or spinach to suit tastes. Whether you serve them with cheese or skip it for a lighter option, they deliver warm, flavorful breakfasts with minimal fuss.
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- Cooking spray
- 1.5 pounds russet potatoes, peeled and diced small into approx. 1/4 inch cubes
- 1 tablespoon avocado oil or extra virgin olive oil
- 1 cup finely diced yellow or white onion (or 1/2 medium onion)
- 1 pound ground pork
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground sage
- 1 teaspoon marjoram
- 1 teaspoon garlic powder
- 1 (4 ounce) can mild, diced green chiles, undrained
- 12 large eggs
- 3/4 cup whole milk (or unsweetened, full fat coconut milk. I like Thai Kitchen’s Brand)
- 1.5 cups shredded sharp cheddar cheese (optional)
- 2 tablespoons freshly chopped chives, for serving (optional)
- Preheat oven to 350 degrees F and place 10 (8-ounce) ramekins on a large baking sheet. Spray each ramekin lightly with cooking spray.
- Place the diced potato in a saucepan and fill with water until they are covered by 2 inches of water. Bring to a boil. Once boiling, let them cook (still boiling) for 5 minutes. Remove from heat, drain, and set aside. Gently toss the potatoes in 1 teaspoon of kosher salt once drained to season.
- Meanwhile, heat oil over medium high heat in a large skillet. When the oil is shimmering, add the onions, pork, the remaining 1 teaspoon of the kosher salt, pepper, sage, marjoram, and garlic powder and cook, breaking up the pork with the back of a the spoon until the meat is cooked through (no longer pink) and browned, about 5 minutes. Stir in the diced green chiles. Drain excess fat.
- Prepare the ramekins by placing 1/4 cup of the cooked potatoes in the bottom of each ramekin. Next, layer 1/4 cup of the ground pork mixture in each of the ramekins. Set aside.
- In a large bowl, crack all of the eggs with the milk (or coconut milk). Whisk until very well combined and frothy. Slowly pour the egg mixture in each of the ramekins each ramekin is 3/4ths full. Sprinkle the tops of each ramekin with the cheddar cheese (if using).
- Transfer each ramekin to the oven and cook until the eggs have set, puffed and have just cooked through, about 25 minutes.
- Remove from the oven and let rest for 10 minutes before serving. Garnish with chopped chives, serve and enjoy.
- Lightly spray a 3 quart casserole dish with cooking spray and preheat oven to 350 degrees.
- Par cook the potatoes (see step 2 above) and cook the sausage (see step 3 above).
- Layer the potatoes, the sausage and pour egg mixture (see step 5 above) in the casserole dish. Top with cheese if using and bake at 350 until the eggs have set, about 40 minutes.
- Remove from oven and let cool for 5-10 minutes prior to serving.
Tips, Variations, and Storage
Make these casseroles your own by swapping the ground pork for breakfast sausage, ground turkey, or a vegetarian sausage substitute. Add sautéed bell peppers, mushrooms, or baby spinach for extra vegetables. To keep the recipe dairy-free, use canned full-fat coconut milk as suggested in the ingredients and omit the cheddar cheese. If you prefer a different flavor profile, try fresh herbs like thyme or parsley instead of sage and marjoram.
For make-ahead breakfasts, assemble the ramekins up to the point of baking, cover them tightly, and refrigerate overnight. When ready to serve, bake as directed—add a few extra minutes to account for the chilled filling. These individual casseroles also freeze well: cool completely, wrap each ramekin in plastic and foil, and freeze. Reheat from frozen in a 350°F oven until warmed through, or thaw in the refrigerator overnight and reheat gently.
Leftovers can be stored in airtight containers in the refrigerator for several days. Reheat in the microwave for a quick meal or in a preheated oven for a crisper top. These portions are flexible for brunch gatherings, grab-and-go mornings, or holiday mornings when you want homemade food without last-minute stress.
Serving suggestions: garnish with chopped chives or green onions, serve with a simple green salad or fresh fruit, and offer hot sauce or chutney on the side for added brightness. These individual casseroles balance convenience and flavor while giving you multiple easy ways to adapt to dietary preferences.