
Muffin Tin Stratas

Muffin Tin Stratas
35m total time
15M prep time
8 ingredients
6 servings
Ratings






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 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.
large EGGS |
5
|
butter |
1 Tbsp.
|
small broccoli florets |
1 1/2 cups
|
chopped red bell pepper |
1 cup
|
chopped onion |
1/3 cup
|
French OR Italian bread pieces (3/4 inch) |
5 cups
|
shredded Italian cheese blend (4 oz.) |
1 cup
|
half-and-half |
1 cup
|
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.
This recipe is an excellent source of protein, vitamin A, folate and choline.
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 |