Muffin Pan Stratas with Basil and Sun-Dried Tomatoes

4.41 from 5 votes
2 hours 40 minutes
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Enjoy the taste of summer for breakfast or brunch with these Muffin Pan Stratas with Basil and Sun-Dried Tomatoes!  Easy to make and reheat for a great grab-and-go breakfast any day of the week!

Close-up photo of a Muffin Pan Strata with Basil and Sun-Dried Tomatoes on cooling rack garnished with fresh basil.

The inspiration behind this recipe:

A couple of weeks ago I received the latest King Arthur Flour catalog and was immediately smitten with the photo on the cover.  It was a pane bianco, a figure-eight-shaped cheesy Italian bread that’s studded with sun-dried tomatoes, fresh basil and baked to perfection.

I followed the recipe to the last detail.  Womp.  Womp.

Close-up photo of a Muffin Pan Strata with Basil and Sun-Dried Tomatoes on cooking rack.

The first time I mixed everything together, I made the mistake of using the amount of flour called for in the recipe.  As soon as it came together, I knew I had a bomb on my hands.  The dough was so tough I could barely knead it.  So, I tossed it and started over.

The second time, I used two-thirds of the flour and added in only what was necessary.  The result was a lovely, silky dough.  I waited eagerly for it to rise and I thought I was well on my way to bread-baking success.

Although the bread rose beautifully, I didn’t get the beautiful ridges and speckles of basil and sun-dried tomatoes.  Oh well.  Even people who cook for a living have recipe fails.  (Cellphone photo below.)

Photo of baked bread with a photo the recipe.

Because it didn’t look like the photo, no one wanted to try it even though it tasted great!  So, I made lemonade out of lemons!  Or, shall I say, I made strata–individual Muffin Pan Stratas with Basil and Sun-Dried Tomatoes.

If you have a bread-baking disaster or just have some bread you want to use, a strata is the perfect way to use it.

What is a strata?

  • A strata is a dish made up of layers of bread, cheese and meat or vegetables.  A custard made with eggs and milk is poured over it and then it’s refrigerated before baking so the bread soaks up the custard.

Because the bread already had basil, sun-dried tomatoes and cheese, I just added more.

How to make Muffin Pan Stratas with Basil and Sun-Dried Tomatoes:

Cube the bread and place it into a bowl.  Add the basil, sun-dried tomatoes and cheese and divide equally into the muffin cups.

Photo of stratas in muffin pan before custard is added.
  • Combine the eggs and milk and pour over the bread.  Cover and let sit in the refrigerator for several hours or overnight.
Photo of unbaked stratas with custard being poured over them.
  • Then bake!
Photo of Muffin Pan Stratas with Basil and Sun-Dried Tomatoes in muffin pan after being baked.
  • Run a knife around the rims of the muffin cups and they’ll pop right out!
Photo of three Muffin Pan Stratas with Basil and Sun-Dried Tomatoes on cooling rack with remainder still in the pan in the background.
  • Garnish with fresh basil and you’ve got a lovely taste of summer for breakfast or brunch!
Photo of Muffin Pan Stratas with Basil and Sun-Dried Tomatoes on cooling rack garnished with fresh basil.

For more great breakfast recipes, try my:

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Muffin Pan Stratas with Basil and Sun Dried Tomatoes close-up on cooling rack garnished with fresh basil

Muffin Pan Stratas with Basil and Sun-Dried Tomatoes

4.41 from 5 votes

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By: Carol | From A Chef’s Kitchen
Enjoy the taste of summer for breakfast or brunch with these Muffin Pan Stratas with Basil and Sun-Dried Tomatoes!
Prep Time 15 minutes
Cook Time 25 minutes
Additional Time 2 hours
Total Time 2 hours 40 minutes
Course Breakfast and Brunch
Cuisine Italian
Servings 12
Calories 172 kcal

Ingredients
  

  • Cooking spray
  • 5 cups cubed Italian or French bread - packed
  • 1/2 cup sun-dried tomatoes in oil - drained and chopped
  • 1/2 cup chopped fresh basil
  • 2 cups shredded Italian blend cheese - Mozzarella or Fontina
  • Salt and freshly ground black pepper - to taste
  • 6 large eggs
  • 1 1/4 cups whole milk - or half-and-half

Instructions
 

  • Preheat oven to 350 degrees. Coat a 12-muffin muffin pan with cooking spray.
  • Combine cubed bread, sun-dried tomatoes, basil, cheese and salt and black pepper in a large bowl and toss to evenly distribute ingredients. Press even amounts of the mixture into each muffin cup.
  • Whisk together eggs and milk or half-and-half. Season with salt and black pepper.
  • Carefully pour into each muffin cup over the bread mixture.
  • Cover and refrigerate at least 2 hours or overnight.
  • Bake for 20-25 minutes or until puffed, golden and set. Loosen stratas from sides of pan with a thin knife and serve immediately.

Notes

MAKE AHEAD:  Can be assembled and refrigerated 1 day ahead.  Bake when needed.  Reheat leftovers in the microwave.
FREEZER-FRIENDLY:  Freeze in airtight containers.  Reheat in the microwave.

Nutrition

Serving: 1 | Calories: 172kcal | Carbohydrates: 15g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 296mg | Potassium: 201mg | Fiber: 1g | Sugar: 3g | Vitamin A: 379IU | Vitamin C: 5mg | Calcium: 226mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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