Muffin Tin Stratas
1 tbsp. butter 1-1/2 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.) 5 EGGS 1 cup half-and-half 1/2 tsp. salt 1/4 tsp. pepper
Yields: 12 mini stratas; 6 servings
- Nutritional Information
Excellent Source: Protein, Vitamin A, Folate, Calcium and Choline
Good Source: Iron
Total Fat: 15 g
Saturated fat: 8 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 3 g
Cholesterol: 188 mg
Sodium: 587 mg
Carbohydrates: 22 g
Dietary Fiber: 2 g
Protein: 15 g
Vitamin A: 1871.5 IU
Vitamin D: 38.8 IU
Folate: 89.7 mcg
Calcium: 226.6 mg
Iron: 2.1 mg
Choline: 136.6 mg
COAT 12 muffin cups generously with cooking spray.
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.
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.
HEAT oven to 350°F. BAKE in center of 350°F 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.
Leftover grilled or roasted vegetables? Problem solved. Mix your leftover veggies with bread and cheese, combine with the egg mixture, and bake until puffed and golden.
Make ahead and bake in the morning for a delicious weekday breakfast or a weekend brunch!
Bake ahead and keep refrigerated for quick weekday morning breakfasts. Reheat in the microwave on HIGH, 2 mini stratas take about 45 seconds.