Description
Mini cocottes are individual-sized baked dishes served in charming small pots or ramekins. Perfect for brunches, appetizers, or even desserts, these little delights combine elegance with practicality. This recipe is a versatile base to create savory mini casseroles or sweet treats in mini cocottes. Use this guide to customize your filling to suit any occasion!
Ingredients
Scale
Base Ingredients (Savory Option):
- 4 mini cocottes (or small ramekins)
- 4 large eggs
- 1/2 cup heavy cream or milk
- 1/2 cup shredded cheese (e.g., Gruyère, Cheddar, or Mozzarella)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/2 cup diced vegetables (e.g., spinach, mushrooms, bell peppers, or zucchini)
- 1/4 cup cooked protein (e.g., shredded chicken, turkey, or tofu)
Base Ingredients (Sweet Option):
- 4 mini cocottes
- 1 cup milk or cream
- 2 large eggs
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
- 1/2 cup diced fruit (e.g., apples, berries, or pears)
- 2 tablespoons brown sugar or honey for topping
Instructions
Savory Mini Cocottes:
- Prepare the Mini Cocottes: Preheat your oven to 375°F (190°C). Grease the inside of each cocotte lightly with butter or cooking spray.
- Mix the Base: In a mixing bowl, whisk together eggs, cream, salt, pepper, and garlic powder until smooth.
- Assemble: Divide the diced vegetables and cooked protein evenly among the mini cocottes. Pour the egg mixture over the fillings, leaving a little space at the top. Sprinkle shredded cheese on top.
- Bake: Place the cocottes on a baking sheet for stability. Bake for 20–25 minutes or until the eggs are set and the tops are golden.
- Serve: Allow to cool slightly before serving. Serve with a side of toast or salad.
Sweet Mini Cocottes:
- Prepare the Mini Cocottes: Preheat your oven to 350°F (175°C). Grease the inside of each cocotte with butter.
- Mix the Custard: In a bowl, whisk together milk, eggs, sugar, vanilla, and cinnamon until smooth.
- Assemble: Place the diced fruit at the bottom of each cocotte. Pour the custard mixture over the fruit, filling each cocotte about three-quarters full. Sprinkle with brown sugar or drizzle with honey.
- Bake: Place the cocottes in a deep baking dish and fill the dish with hot water halfway up the sides of the cocottes to create a water bath. Bake for 30–35 minutes, or until the custard is set.
- Serve: Let cool for a few minutes, then serve warm or chilled.
Notes
- Experiment with fillings! Swap in seasonal vegetables, different cheeses, or fruits to suit your preferences.
- These mini cocottes can also be prepared ahead of time and reheated gently in the oven.
- Sweet cocottes can be topped with whipped cream or a dusting of powdered sugar for extra flair.
- Prep Time: 10 minutes
- Cook Time: 25 minutes (savory) / 35 minutes (sweet)
- Category: Breakfast
- Method: Baking
- Cuisine: French-inspired
Nutrition
- Calories: 220
- Sugar: 1g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 12g
- Cholesterol: 190mg
Keywords: Mini cocotte, baked dishes, individual servings, savory, sweet