Try this Muffin Tin Stratas recipe, or contribute your own.
- Carbohydrate 1.31264686828535 g
- Cholesterol 8.88943576321103 mg
- Fat 1.79951299005683 g
- Fiber 0.21970965655664 g
- Protein 0.748749231531156 g
- Saturated Fat 1.07912657793668 g
- Serving Size 1 1 mini stratas; 6 serving (26g)
- Sodium 16.9316801307904 mg
- Sugar 1.09293721172871 g
- Trans Fat 0.125743898829927 g
- Calories 23 calories
Step-by-step
- 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.
Stale French bread functions as the structural anchor for these individual breakfast cakes, absorbing dairy and egg proteins without dissolving into paste. Dense crumb structures from artisanal loaves outperform soft sandwich breads by retaining structural integrity during long soak cycles. Selecting a loaf with a thick crust prevents soggy centers while providing necessary starch surface area for binding.
Allowing the assembled portions to rest in the refrigerator for at least one hour ensures complete hydration of the crumb. Skipping this resting phase leaves dry pockets of bread inside the egg custard. Extending the chill time to a full overnight period improves moisture distribution before the pans enter the oven heated to 350 degrees Fahrenheit.
Baking requires twenty to twenty-five minutes until the tops turn golden and a knife inserted into the center emerges clean. Portioning the batter into twelve individual muffin cups maximizes surface exposure for crisp edges. Undercooking yields a dense interior, whereas proper heat exposure expands the egg proteins into a puffed, stable structure.
Refrigerated leftovers reheat successfully within three days when stored in airtight containers. Individual portions regain their original exterior crispness when warmed in a 300-degree oven rather than a microwave. This straightforward reheating method prevents the cheese oils from separating and keeps the crumb from turning rubbery.
