Individual Egg Casserole-Gluten Free

Another wonderful morning, where my husband and I could spend time together for breakfast. I decided to make eggs casserole-style mixing a bunch of ingredients, I had available to work with. We both LOVE caramelized onions and potatoes and this time, I decided to add bell peppers, mushrooms, bacon and sausage to the mix. I think I had the IHOP Skillets in my mind when I made this dish.  My husband loved the results and this is a definite morning breakfast keeper. You can eat this right out of the baking dishes or side out the casserole into a plate (It won’t fall apart). This recipe is for 2 individual egg casseroles.

Individual Egg Casserole

Ingredients:

4 Eggs

1 onion, sliced

2 strips of bacon, diced

1 large potato, diced

1/4 of a green bell pepper, diced

1/4 of a red bell pepper, diced

1/4 cup of sliced mushrooms

2 small links of sausage, diced

Cheddar cheese, shredded

canola oil

Directions:

1. In a skillet, saute onions and bacon until the onions start to turn slightly brown
2. With heat on medium to medium low, add potatoes, bell peppers, mushrooms and sausage. If you need, add a little canola oil
3. Sautee mixture until onions are caramelized and potatoes are browned and cooked through
4. Pre heat oven to 425 F
5. With cooking spray, grease two oven safe ramekins
6. Portion caramelized vegetable mixture into each ramekin
7. Crack two eggs in each ramekin, over vegetable mixture and sprinkle with cheddar cheese
8. Bake for 10-15 minutes or until eggs are set and cheese has melted
9. Serve in ramekins or slide out each casserole onto a plate

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