Using Leftovers: Mini Egg Casseroles

Makes six 6 oz. mini egg casseroles

6 eggs
A little milk
butter or margarine
Vegetables such as zucchini, onion, peppers, tomatoes
leftover meats, such as ham, turkey, sausage
herbs such as thyme or basil
bread to cube

Preheat the oven to 350. Cut the bread into cubes and set aside. Chop the whatever vegetables you have on hand. Butter the inside of the ramekins and coat them lightly with Parmesan cheese. Add the bread cubes to each, making sure not to overfill as there will be more additions. Grate and or chop your other ingredients and mix them into the bread in whatever combinations suit your fancy.

Whisk the eggs with enough milk so that they are a bit thinner than the consistency you would use for making a scramble, but not too thin. Pour the egg custard into the ramekins leaving a bit of room at the top. Use a fork to mix the ingredient around and let sit 5-10 minutes to make sure the bread absorbs the eggs. Top each with cheese and bake for 25-35 min. or until a toothpick comes out clean when inserted in the center. Allow to cool slightly and serve with a salad.

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