Mini Sunday brunch casseroles are such a jam and life savor, especially over holidays.

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

Sometimes it is hard to get out of the comfort zone. Well, I know because I am one of those people. For the last six months, I feel like I have been making the same meals over and over again.

Just look at these mini casseroles; they are simple, portion-sized, and versatile because you can literally use any protein in them as well as a veggie.

Also, you can make them vegetarian or packed with bacon or sausages.

I am always thinking of people that are plant-based. Well, I don’t like it when people are judging us for eating meat, and I am most certainly not going to judge our vegetarian friends.

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

Anyhow, since I got that off my chest, let us move on.

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The casserole is such a perfect dish to please a crowd. They are really well-loved. To be honest, I love using leftover chicken from time to time or after Thanksgiving turkey.

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

Add some cheese and eggs and you will be a queen or a king of brunch.

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

I have made breakfast or brunch casseroles for school parties and for holiday gatherings for many years, especially when my kids were small and still liked me combing to school celebrations.

Sometimes I use breakfast sausages or chopped up bacon, and some other times I would even mix in cooked bread or biscuits.

Nevertheless, if you wish to keep this low carb I would stay away from the bread, of course, potatoes are not keto-friendly, so I would suggest maybe using roasted cauliflower.

You can check my Breakfast Casserole, which was always a huge hit among kids and adults.

Whatever you are using people seem to love it. Now for plan-based, I would suggest adding either vegan sausages or mushrooms or both.

Anyhow, I hope you guys try making these Mini Sunday Brunch Casseroles because I know you will 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.

Furthermore, do not forget to use hashtag #sandraseasycooking so your dosh is visible to everyone. Thank you for all your support in advance!

Makes 8

Mini Sunday Brunch Casseroles

Name: Mini Sunday Brunch Casseroles
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: AMERICAN
Ingredients: 2 tbsp grapeseed oil; 1.5 cup frozen Southern potato hush, or 1.5 cup diced potatoes (one and a half); 1/2 red bell pepper, diced; 1/2 onion, chopped; 1 celery rib, chopped; 1/2 lbs (220g) Italian sausage, mild or hot, casing removed; 1 cup shredded cheese, Mexican blend cheese works well; 1 tbsp dried parsley; 8 eggs, mixed; 1/2 cup heavy whipped cream; 1/2 tsp salt or to taste; 1/2 tsp black pepper; 1 tbsp butter, softened

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Mini Sunday brunch casseroles are such a jam and life savor, especially over holidays.

Ingredients

2 tbsp grapeseed oil
1.5 cup frozen Southern potato hush, or 1.5 cup diced potatoes (one and a half)
1/2 red bell pepper, diced
1/2 onion, chopped
1 celery rib, chopped
1/2 lbs (220g) Italian sausage, mild or hot, casing removed
1 cup shredded cheese, Mexican blend cheese works well
1 tbsp dried parsley
8 eggs, mixed
1/2 cup heavy whipped cream
1/2 tsp salt or to taste
1/2 tsp black pepper
1 tbsp butter, softened

Instructions

Slightly fry southern potato hush until soft and edge crispy. Season with a pinch of salt and pepper. then set aside.
Stir fry pepper, onion, and celery. Take it out of the skillet and place next to potatoes hush.
Cook Italian sausage. Break into pieces while cooking. When it is cooked through, combine potatoes with pepper, onion, and celery, sprinkle dried parsley. Add cheese and mix it all together.
Preheat oven to 375F.
Butter each ramekin with unsalted butter.
Mix eggs with salt and black pepper.
Depending on the size of your ramekins, add a meat-veggie mixture a bit less than 3/4 of the ramekin, then pour eggs over. Take a spoon or a butter knife and poke through so the eggs could coat the "filling". I add eggs almost to the edge however you need to give a bit more room so the eggs could cook and rise.
Place ramekins on the large cookie sheet pan or similar and bake for 23-25 minutes.
Allow them to cool down for a couple of minutes before serving.

Notes

You can use any meat. Just make sure to cook it before.

Also, you may use any veggie of your choice as well as cheese. Mozzarella or crumbled queso fresco would be perfect as well. Feta Cheese could be used but watch on how much salt you will use. A pinch or two is probably all you would need.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 266Total Fat 17gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 9gCholesterol 212mgSodium 345mgCarbohydrates 16gNet Carbohydrates 0gFiber 2gSugar 2gSugar Alcohols 0gProtein 13g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.