Individual Breakfast Casseroles

Step 1: Preheat oven to 400°F.

Step 2: Drain thawed potatoes and make sure there is no excess water on them.

Step 3: Spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray.

Step 4: Press potatoes into the bottom of the ramekin.

Step 5: Place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges.

Step 6: Remove from oven and allow to cool for 10-12 minutes.

Step 7: Right after removing from oven, reduce oven temp to 350°F.

Step 8: In a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes.

Step 9: In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper.

Step 10: Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I like butter-flavored).

Step 11: Place half the cheese on top of the potatoes in the ramekin.

Step 12: Cover this cheese with the sauteed peppers and onion.

Step 13: Pour egg mixture over that.

Step 14: Top with remaining cheese.

Step 15: Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden.

Step 16: Allow to rest 5-10 minutes after cooking.

Step 17: Then run a knife around the edges of the ramekin, and invert onto a serving plate.

Step 18: Tap lightly, and carefully lift ramekin away from casserole.

Step 19: Serve warm.