I always look at ramekins when I shop, always wondering what the heck I’d use them for…

TJ Max has got to be a favorite store of mine. I like to go there time to time when I’m in no rush and scour the housewares section – more times than not they’ve got something great, and cheap.

I was wondering around looking for cute baking dishes, and found some great ones in turquoise. Picked those up off the shelf and lo and behold there are 6 ramekins that matched. I had to get them, first and foremost because they matched the baking dishes.

Now comes reality when I feel bad for never using them, and they would most definitely make anything look cute.

One weekend morning when I was craving cooking breakfast, I Googled ramekin recipes , and there it was, Chili Rellenos breakfast ramekins…

Erik LOVES Mexican food.

He was stoked, and these little babies were scrumptious.

Adapted from Eating Well Magazine

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Chili Rellenos Breakfast Ramekins

Ingredients

  • 2 - 4 oz cans diced green chiles, drained and patted dry
  • 1/2 jar roasted red peppers
  • 4 scallions, thinly sliced
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1 1/2 cups nonfat milk
  • 6 large egg whites
  • 4 large eggs
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 400 degrees F. Coat ramekins with cooking spray and place on baking sheet.
  2. Equally divide chiles, red peppers and scallions among the ramekins. Top each with cheese. Whisk milk, egg whites, eggs, and salt in a bowl until combined. Divide the egg mixture evenly among the ramekins.
  3. Bake the mini casseroles until the tops begin to brown and the eggs are set, about 25 minutes for 6-ounce ramekins or about 35 minutes for 10-ounce ramekins.