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Mini Hash Brown Breakfast Casserole with Eggs and Cheese

This individual breakfast casserole combines crispy hash brown potatoes, melted Monterey Jack cheese, tender bell peppers, onion, jalapeño, and a creamy baked egg filling. Prepared in a small ramekin and baked until golden and fluffy, it's a delicious savory breakfast with a crispy potato base and cheesy center. Perfect for weekend brunch, individual servings, or special breakfast gatherings.
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Total Time 1 hour
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • ¾ cup hash brown potatoes refrigerated or thawed frozen
  • ½ cup shredded Monterey Jack cheese
  • ¼ cup finely chopped bell pepper
  • ½ –1 large fresh jalapeño seeded and chopped
  • ¼ cup chopped sweet onion
  • 1 clove garlic minced
  • 1 egg lightly beaten
  • ¼ cup light cream or half-and-half
  • Salt to taste
  • Black pepper to taste
  • Nonstick cooking spray for greasing

Method
 

  1. Preheat the oven. Set your oven to 400°F (200°C). If using frozen hash browns, thaw them completely and drain thoroughly to remove excess moisture.
  2. Prepare the ramekin. Lightly coat the inside of an 8-ounce oven-safe ramekin or small casserole dish with nonstick cooking spray.
  3. Form the potato base. Press the hash browns firmly into the bottom of the prepared ramekin, creating an even layer.
  4. Bake the potatoes. Place the ramekin on a baking sheet and bake for approximately 20 minutes, or until the potatoes begin turning lightly golden around the edges.
  5. Cool and reduce the oven temperature. Remove the ramekin from the oven and allow the potato base to cool for 10–12 minutes. Immediately reduce the oven temperature to 350°F (175°C).
  6. Sauté the vegetables. Meanwhile, place the bell pepper, sweet onion, and chopped jalapeño in a small nonstick saucepan or skillet. Cook over medium heat for approximately 5–7 minutes, stirring occasionally, until tender. Add a small amount of cooking spray if needed to prevent sticking.
  7. Prepare the egg mixture. In a small bowl, whisk together the lightly beaten egg and light cream or half-and-half. Add the minced garlic, salt, and black pepper. Mix until evenly combined.
  8. Layer the casserole. Lightly spray the top of the baked potato layer and the sides of the ramekin again. Sprinkle half of the Monterey Jack cheese over the potatoes.
  9. Add vegetables and eggs. Spread the sautéed vegetables over the cheese. Carefully pour the egg mixture over the vegetables, then sprinkle the remaining cheese on top.
  10. Bake until golden. Return the ramekin to the baking sheet and bake at 350°F (175°C) for approximately 25–35 minutes, or until the egg mixture is set, the casserole is slightly puffed, and the top is golden. Check that the center reaches 160°F (71°C).
  11. Allow to rest. Remove the casserole from the oven and let it rest for 5–10 minutes so the filling can firm up.
  12. Remove and serve. Carefully run a thin knife around the edges of the ramekin. Invert the casserole onto a serving plate, gently tap the ramekin if needed, and lift it away. Serve warm. Alternatively, enjoy directly from the ramekin.

Notes

  • Hash browns: Refrigerated or completely thawed frozen hash browns work. Remove excess moisture before baking to help develop a lightly crisp potato base.
  • Ramekin size: The original recipe specifies an 8-ounce oven-safe ramekin. Check that all ingredients fit without overfilling; use a larger oven-safe dish if necessary.
  • Cheese: Divide the Monterey Jack cheese into two portions, placing one beneath the vegetables and the other over the egg mixture.
  • Jalapeño: Use ½–1 jalapeño depending on your preferred spice level. Remove the seeds as directed.
  • Cream: Either light cream or half-and-half can be used for the egg filling.
  • Cooking spray: Regular or butter-flavored nonstick cooking spray works for greasing the ramekin.
  • Potato cooling: Allow the partially baked potatoes to cool for 10–12 minutes before assembling the filling.
  • Oven temperatures: Bake the potato base at 400°F (200°C), then reduce to 350°F (175°C) for the final bake.
  • Doneness: The finished egg casserole should be set in the center and reach an internal temperature of 160°F (71°C).
  • Resting: Allow 5–10 minutes before removing the casserole from the ramekin.
  • Serving adjustment: The ingredient quantities describe one individual casserole. Increase proportionally for additional servings.
  • Make-ahead preparation: Vegetables can be chopped and cheese shredded in advance to simplify morning preparation.