HH Individual Breakfast Casseroles C/O The Defined Dish

By: Kristi Goode









INGREDIENTS:

· Cooking spray

· 1.5 pounds russet potatoes, peeled and diced small into approx. 1/4 inch cubes

· 1 tablespoon avocado oil or extra virgin olive oil

· 1 cup finely diced yellow or white onion (or 1/2 medium onion)

· 1 pound ground pork

· 2 teaspoons kosher salt

· 1/2 teaspoon black pepper

· 1 teaspoon ground sage

· 1 teaspoon marjoram

· 1 teaspoon garlic powder

· 1 (4 ounce) can mild, diced green chiles, undrained

· 12 large eggs

· 3/4 cup whole milk or coconut milk, canned

· 1.5 cups shredded sharp cheddar cheese (optional)

· 2 tablespoons freshly chopped chives, for serving (optional)


INSTRUCTIONS:

  1. Preheat oven to 350 degrees F and place 10 (8-ounce) ramekins on a large baking sheet. Spray each ramekin lightly with cooking spray.

  2. Place the diced potato in a saucepan and fill with water until they are covered by 2 inches of water. Bring to a boil. Once boiling, let them cook (still boiling) for 5 minutes. Remove from heat, drain, and set aside. Gently toss the potatoes in 1 teaspoon of kosher salt once drained to season.

  3. Meanwhile, heat oil over medium high heat in a large skillet. When the oil is shimmering, add the onions, pork, the remaining 1 teaspoon of the kosher salt, pepper, sage, marjoram, and garlic powder and cook, breaking up the pork with the back of a the spoon until the meat is cooked through (no longer pink) and browned, about 5 minutes. Stir in the diced green chiles. Drain excess fat.

  4. Prepare the ramekins by placing 1/4 cup of the cooked potatoes in the bottom of each ramekin. Next, layer 1/4 cup of the ground pork mixture in each of the ramekins. Set aside.

  5. In a large bowl, crack all of the eggs with the milk (or coconut milk). Whisk until very well combined and frothy. Slowly pour the egg mixture in each of the ramekins each ramekin is 3/4ths full. Sprinkle the tops of each ramekin with the cheddar cheese (if using).

  6. Transfer each ramekin to the oven and cook until the eggs have set, puffed and have just cooked through, about 25 minutes.

  7. Remove from the oven and let rest for 10 minutes before serving. Garnish with chopped chives, serve and enjoy.


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