Mini Roasted Garlic and Leek Bread Casseroles in a Muffin Tin

You can turn garlic-and-leek bread casserole into individual savory portions by baking the soaked bread mixture in a greased muffin tin. Cook the leeks before assembling, use soft roasted garlic for flavor and allow the bread to absorb the egg-and-milk mixture. These mini casseroles are especially useful for brunch or a potluck because each cup has its own browned edges.

Ingredients for approximately 10–12 muffin-sized portions

• 4 cups day-old crusty bread, cut into small cubes
• 1 medium leek, white and light-green parts only, thoroughly cleaned and finely sliced
• 4 soft roasted garlic cloves, mashed
• 2 large eggs
• ¾ cup milk
• ½ cup grated cheddar, Gruyère or similar cheese
• 1 tablespoon butter or olive oil, plus a little for the muffin tin
• Black pepper and a small pinch of salt; optional chopped thyme

The bread should be dry enough to absorb custard without dissolving. If using very soft sandwich bread, lightly toast the cubes first. Do not use strongly burned garlic; it will make the flavor bitter.

Step 1: Clean and soften the leeks

Cut the leek lengthwise and rinse between the layers to remove trapped grit, then slice it thinly. Cook in butter or olive oil over medium-low heat until soft, about 6–10 minutes, stirring so it does not brown aggressively. Stir in the mashed roasted garlic briefly at the end.

Step 2: Mix the custard and bread

In a large bowl, whisk the eggs with milk, pepper and a small amount of salt. Add bread cubes, softened leek mixture and grated cheese. Fold until the bread is evenly coated, then rest it for about 10 minutes, stirring once, so the cubes can absorb the liquid.

Step 3: Fill and bake

1. Preheat the oven to 350°F (175°C).
2. Grease a standard 12-cup muffin tin well, including the upper rims.
3. Divide the mixture evenly among about 10–12 wells; fill near the top without packing tightly.
4. Bake on the middle rack for roughly 22–30 minutes, checking earlier if the cups are small.
5. Check the center of the largest mini casserole with a food thermometer; aim for 165°F (74°C) as a conservative casserole endpoint.
6. Rest 5 minutes, then run a thin silicone spatula around each cup before lifting out.

Ovens, pan materials, filled volume and the moisture of your bread all change baking time. Use the thermometer instead of relying only on browned tops. Hot cheese and moist bread can look set before the middle has fully heated.

How to avoid soggy bottoms and stuck edges

• Cook moisture out of the leeks before mixing; do not add them raw and wet.
• Do not increase the milk without also increasing the bread and setting ingredients.
• Use a metal pan for good edge browning; silicone cups may brown differently.
• Grease the tin generously and allow a few minutes of resting before unmolding.
• If the bread is still floating in excess liquid, add a little more dry bread and wait briefly before filling.

Make-ahead storage and reheating

Cooked egg-and-bread casseroles should be refrigerated promptly in shallow covered containers. Use within 3–4 days and reheat leftovers thoroughly to 165°F. If preparing the uncooked egg mixture ahead, keep it refrigerated and cook it promptly—within 24 hours under USDA egg-handling guidance. Do not leave these egg dishes on a brunch buffet for hours at room temperature.

FAQ

Can I make these without cheese?

Yes. The bread, egg and milk mixture still sets; you may want a little extra seasoning or herbs.

Can I freeze baked mini casseroles?

They can be wrapped and frozen after cooling, although texture may be softer after reheating. Reheat thoroughly and do not refreeze repeatedly.

Can I replace leeks with green onions?

Yes, but use enough tender green onion for flavor and cook it lightly before mixing, as the taste and moisture level differ.

Can I bake one large casserole instead?

Yes; use a suitably sized baking dish and increase baking time as needed until the center is thoroughly cooked. See the full-size recipe for a starting point.

Sources and related recipes

For safety temperatures, see FDA safe food handling and USDA egg storage guidance. Related Wondelique guides: full-size garlic-leek bread casserole, washing leeks, and roasting garlic.