Muffin Tin Stratas

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  • Ingredients
    5 large EGGS
    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.)
    1 cup half-and-half
    1/2 tsp. salt
    1/4 tsp. pepper

    Yields: 6 servings

  • Nutritional Information

    Per serving: 1/6 of recipe

    Calories: 280

    Total fat: 16 g
    Saturated fat: 8 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 4 g

    Cholesterol: 187 mg
    Sodium: 568 mg
    Carbohydrates: 21 g
    Fiber: 2 g
    Sugar: 5 g
    Protein: 15 g
    Vitamin A: 187 mcg
    Vitamin D: 1 mcg
    Folate: 79 mcg
    Choline: 137 mg
    Calcium: 255 mg
    Iron: 2 mg
    Potassium: 272 mg

    This recipe is an excellent source of protein, vitamin A, folate and choline.


  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.

Insider Info

  • 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.