May 8, 2015 By momvstheboys 232 Comments We earn commission from purchases made via product links in our posts
Individual overnight egg cups are perfect for special occasions or serving guests, do all the prep the night before!
Mother’s Day is coming up this weekend….yes, THIS weekend!! Did it sneak up on anyone else or just me? My husband is pretty great at making my day special and I have tickets to Stars on Ice to celebrate with my mom, so with the weather forecast on our side for a fabulous weekend, I know I don’t need to worry about a thing.
But soooo often I hear about those Dad’s out there that aren’t up to snuff in the kitchen so I’m going to make it really, really easy for him, or you if you don’t trust to leave your kitchen in his care, or heck older kids can actually handle this one all on their own. These Overnight Egg Cups are warm wholesome goodness, and since they are prepped the night before, you can go ahead and sleep in on Mother’s Day! (you’re welcome!)
To make these overnight eggs you are going to need a set of ramekins. If you don’t have some already they are a great thing to have in your baking cupboard. You can use them for all types of little casseroles like this breakfast one, but also a ton of desserts require these, and they make a cute holder for dips, spreads and appetizers too.
Mine are from Trudeau, and come in a 4 pack. Each pack has a black, turquoise, purple and pink cup for some fun variety.Trudeau is the No. 1 supplier of quality Kitchen and Table Products in North Americaand is known throughout the world for its high quality products. They have a lot of great silicone products for baking that I love and these ramekins are no different. Because they are silicone, the baked dish just pops right out of the cupwith no fuss, muss or mess! I could literally just stick my fork into the egg bake and pull up, they popped right out! They can be stacked inside each other for storing and are dishwasher safe.
Overnight Egg Cups
Mini Baked Egg Casseroles
Ingredients
5 large eggs
1 cup milk
1 cup shredded cheese (any flavour)
dash of salt
1/4 tsp pepper
1 cup of diced ham ( or broccoli, mushrooms, etc)
1 cup cubed bread
Directions
In a large bowl, whisk eggs, milk, cheese, salt and pepper together. Stir in ham and bread. Coat the inside of the ramekins with cooking spray (even if you are using the silicone ones). Pour egg mixture into ramekins and cover with plastic wrap. Refrigerate overnight or until ready to bake. (I have prepped mine in the morning for lunch before and they turned out great)
Preheat oven to 350 F. Remove plastic wrap and place ramekins on cookie sheet. You’ll be able to transfer the whole lot this way and your eggs will likely run over. Bake for 30 min or until the tops are golden brown and the egg is cooked through. Your casserole will literally double in size! It’s a fabulous sight!! I wish I had someone near to snap a picture while I pulled these out, because they will sink back down quite quickly.
You can serve them in the ramekin or pop them out, it’s up to you. Kids will probably find them easier to eat removed.
Feel free to play around with your favourite omelette ingredients, they are great with broccoli, onions, mushrooms, peppers, etc and you can cater to each person’s likes since they are in individual cups and different colours, so no mixing them up!
Yield: 4
Cook Time 30 minutes
Total Time 30 minutes
Ingredients
- 5 large eggs
- 1 cup milk
- 1 cup shredded cheese (any flavour)
- dash of salt
- 1/4 tsp pepper
- 1 cup of diced ham ( or broccoli, mushrooms, etc)
- 1 cup cubed bread
Instructions
In a large bowl, whisk eggs, milk, cheese, salt and pepper together. Stir in ham and bread. Coat the inside of the ramekins with cooking spray (even if you are using the silicone ones). Pour egg mixture into ramekins and cover with plastic wrap. Refrigerate overnight or until ready to bake. (I have prepped mine in the morning for lunch before and they turned out great)
Preheat oven to 350 F. Remove plastic wrap and place ramekins on cookie sheet. You'll be able to transfer the whole lot this way and your eggs will likely run over. Bake for 30 min or until the tops are golden brown and the egg is cooked through. Your casserole will literally double in size, but will sink back down quite quickly.
If you don’t have a good set of oven mitts, you should! Ask for a pair for Mother’s Day 😉 These ones are also from Trudeau. Theyare thin and comfortable with anti-slip silicone grip and long enough to provide wrist and forearm protection. The wide opening makes it easy to slip on and off while cooking or bakingand they aregreat for outdoor grilling. They look big, and when they fit my husband well, I was sure they wouldn’t fit my small hands as well, but they did. Just a little roomy because my hands are quite petite. They are so much easier for handling items than regular oven mitts.
Breakfast Toast Cupsare a similar recipe that includes bread, and also made in a ramekin, but you could also try an overnight egg casserole like our Ham and Cheese Strata or Strawberry Raisin French Toast Bake.
