Muffin Tin Stratas
Can’t decide what to have for breakfast: Eggs or a muffin? Enjoy them both! These Muffin Tin Stratas are loaded with fiber-rich veggies and packed with protein, making them the perfect option for a satisfying, morning meal.
5 large eggs
1 Tbsp. butter
1 ½ cups small broccoli florets
1 cup chopped red bell pepper
1/3 cup chopped onion
5 cups French or Italian bread pieces (3/4 inch)
1 cup shredded Italian cheese blend (4 oz.)
1 cup half-and-half
1.) COAT 12 muffin cups generously with cooking spray.
2.) HEAT butter in large nonstick skillet over medium heat until hot. ADD broccoli, red pepper and onion; COOK 3 to 4 minutes, stirring occasionally. TRANSFER to large bowl. ADD bread and cheese; TOSS to mix.
3.) BEAT eggs, half-and-half, salt and pepper in medium bowl until blended. POUR over bread mixture; TOSS gently to coat. SPOON bread mixture into muffin cups. REFRIGERATE, covered, 1 hour or overnight.
4.) HEAT oven to 350°F. BAKE in center of oven until puffed, golden and knife inserted near center comes out clean, 20 to 25 minutes. LOOSEN stratas from sides of pans with thin knife.
— Mix leftover veggies with bread and cheese, combine with the egg mixture, and bake until puffed and golden and knife inserted near center comes out clean.
— Bake ahead and keep refrigerated for quick weekday morning breakfasts. Reheat in the microwave on HIGH. Two mini stratas take about 45 seconds.Back to Recipes
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