Muffin Tin Stratas
Cooking spray 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 (4 oz.) shredded Italian cheese blend 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
GENEROUSLY SPRAY 12 muffin cups 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. Remove to medium bowl. Add bread and cheese; toss to mix.
BEAT eggs, half-and-half, salt and pepper in small bowl until blended. POUR over bread mixture; toss gently to coat. PLACE about 1/2 cup bread mixture into each muffin cup. Cover and refrigerate 1 hour or overnight.
HEAT oven to 350°F. BAKE for 20 to 25 minutes or until puffed, golden and knife inserted near center comes out clean. 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! These broccoli, red bell pepper, and onion mini stratas are perfect for a weekend brunch!
Make ahead and keep refrigerated for quick weekday morning breakfasts. Reheat in the microwave on HIGH, 2 mini stratas take about 45 seconds.