Recipe for small breakfast cocottes with eggs, spinach, tomato, and mozzarella
A little treat on the breakfast menu: Try these easy mini casseroles with egg, spinach, tomato, and mozzarella.
You make them by mixing greens and cheese with eggs, milk, and spices, then pouring the mixture into small bowls, adding another egg on top, and baking them in the oven…
While the oven does the work, you can take a shower or prepare other things for breakfast.
I typically serve them as part of a breakfast plate with some bread and yogurt or a smoothie.
They can, of course, also be eaten just as they are, perhaps with bread, or used as a dish on the brunch table.
You can add whatever you like to these mini casseroles; sautéed mushrooms, zucchini, and ham could also be delicious – just use what you have and like.
No matter what, they taste delightful and are quite a joy to dig into.
Small breakfast cocottes with eggs, spinach, tomato, and mozzarella
Equipment
- 2 Bowl ovenproof, approximately 8 cm
Ingredients
- 8-10 pcs. Cherry Tomatoes
- 2 handfuls Fresh spinach or kale
- 1/2 pcs. Buffalo Mozzarella
- 3 pcs. egg
- 50 gram milk
- Salt and Pepper
Instructions
- Cut tomatoes into small cubes, finely chop spinach, and cut mozzarella into cubes. Put in a bowl along with one egg, the milk, and salt/pepper – stir well.
- Divide the mixture into 2 small ovenproof bowls (mine are about 8 cm in diameter) and crack another egg into each bowl.
- Bake in the oven for 20-30 minutes. If baked for 20 minutes, the egg on top will still be runny when you cut into it, and at 30 minutes it will be fully cooked – do what you prefer.
- Serve with a good bread on the side.