INGREDIENTS:
serves 6
FOR THE RAMEKINS:
- Cooking spray
- 1 1/2 cups chopped fresh spinach
- 1 to 1 1/2 cups shredded mozzarella cheese
- 3 slices whole wheat bread, cubed
- 1 pint cherry tomatoes, halved
FOR THE EGG MIXTURE
- 1 teaspoon ground mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 12 large eggs
- 1 cup milk (2%, skim or your favorite)
INSTRUCTIONS:
Preheat the oven to 350.
Spray 6 ramekins (4” diameter size) with cooking spray. Place on a baking sheet and set aside.
Place torn pieces of bread in bottom of each ramekin and then top with desired toppings: tomatoes, spinach and mozzarella cheese are suggested here but you can absolutely substitute!
Next, make the egg mixture. Beat the eggs in a large bowl with milk, mustard, salt and pepper, until well combined.
Use a measuring cup or ladle to divide egg mixture evenly among the 6 ramekins. You’ll need about 3/4 cup of the egg mixture for each ramekin.
Place the baking sheet with the ramekins in the oven and bake at 350 for 30-35 minutes, until set. Let sit for 5 minutes before serving. (You can serve in the ramekins or use a knife to loosen the egg casseroles from each ramekin and serve on a plate.)
